Cinnamon Roll Breakfast Bake

This cinnamon roll casserole transforms two cans of cinnamon rolls into a warm, gooey, bakery scented breakfast with almost no effort. It’s sweet, cozy, and perfect for busy mornings or holiday brunch.

Course Breakfast, Dessert

Cuisine American

Keyword cinnamon roll bake,, cinnamon roll casserole

Prep Time 10

Cook Time 30

Servings

Calories 272kcal

Author Jesseca

Ingredients

¼ cup butter melted
⅓ cup brown sugar light or dark
2 (12.4oz) cans refrigerated cinnamon rolls with icing
4 large large eggs
½ cup heavy cream
1 tablespoon ground cinnamon
2 teaspoons vanilla extract
1 cup chopped pecans

Instructions

Preheat your oven to 350°F.
Stir the melted butter and brown sugar together in a small bowl until it looks thick and syrupy. Pour this mixture into the bottom of a 9x13 pan and spread it out.
Open the cans of cinnamon rolls and set the icing aside for later. Cut each roll into 8 small pieces and scatter them evenly over the butter mixture.
In a large bowl, whisk the eggs, heavy cream, cinnamon, and vanilla until fully blended. Slowly pour this mixture over the cinnamon roll pieces, making sure everything gets coated. Sprinkle the pecans on top.
Bake for 25 to 30 minutes, or until the casserole is golden and the center looks set.
Let it rest for 10 to 15 minutes. Warm the icing for about 10 seconds in the microwave, then drizzle it over the top.
Serve warm and enjoy.

Nutrition