Cinnamon Roll Casserole
Cinnamon roll casserole is the easiest breakfast with soft, flaky refrigerated cinnamon roll dough layered in a baking dish with creamy vanilla custard. Ready in 25 minutes!
Servings: 5 servings
Ingredients
- 1 tube cinnamon rolls (I use Pillsbury)
- 2 whole large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 375º F. Spray an 8-inch square pan with non-stick spray.
- Cut cinnamon rolls into 6-8 pieces each. Sprinkle evenly over the bottom of the pan.1 tube cinnamon rolls
- In a bowl whisk together eggs, milk, vanilla and cinnamon until well blended. Pour over the cinnamon roll pieces.2 whole large eggs, ¼ cup milk, 1 teaspoon vanilla extract, 1 teaspoon cinnamon
- Bake for 20-22 minutes until golden brown and puffed up.
- Remove from the oven and let cool for 5 minutes before drizzling the frosting over the top.
Notes
- Double the recipe for a 13x9 inch baking dish.
Nutrition
Calories: 264kcal | Carbohydrates: 38g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 534mg | Potassium: 24mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 28IU | Vitamin C: 0.02mg | Calcium: 20mg | Iron: 1mg
