I stole this recipe for Cinnamon Roll Breakfast Casserole from Pillsbury.com. This delicious breakfast casserole starts with canned refrigerator cinnamon rolls. Cinnamon rolls are baked in a baking pan. Then after cooling the rolls are into pieces. Half of the roll pieces are placed back into the pan. Next cream cheese, sugar and milk are mixed together and dolloped over the roll pieces. The remaining pieces are placed on top of the cream cheese mixture. Eggs, half-and-half, sugar, cinnamon and vanilla are whisked together and poured over the roll pieces. The casserole is baked until browned and the icing from cans is spread on top. This breakfast recipe is perfect for the holidays or whenever you need someone to come to the breakfast table.

The ingredients for this recipe are: 2 cans (12.4 oz) refrigerated Pillsbury Cinnamon Rolls with Cream Cheese Icing, 8 oz cream cheese, 2 tbsp sugar, 1 tbsp milk, 2 ¼ cups half-and-half, 6 eggs, ½ cup sugar, 1 tbsp ground cinnamon and 1 tsp vanilla

Heat oven to 375 F. Spray 9×13 baking pan with cooking spray. Arrange rolls from both cans as evenly as possible in the baking dish.

Bake for 13 to 17 minutes or until golden brown. Cool in pan 10 minutes on cooling rack.

Cut cooled rolls into 9 pieces, cutting lengthwise into 3 pieces then cutting each piece into thirds. Place about half of the pieces to evenly cover bottom of baking dish.

In a small bowl, combine cream cheese, 2 tbsp sugar and milk.

Spoon dollops of cream cheese mixture over roll pieces in baking dish, then spread to evenly coat the pieces.

Next layer with remaining roll pieces.

In a medium bowl, beat eggs, half-and-half, sugar, cinnamon and vanilla with a whisk until well blended.

Then pour evenly over top of cinnamon roll mixture. With the back of a spoon, gently press roll pieces into the egg mixture. Cover with foil; refrigerate overnight.

Heat oven to 350 F. Uncover and bake 35 to 45 minutes or until browned and set in center.

Spoon icing from cans of cinnamon rolls over warm casserole; spread as desired.

Serve warm and enjoy!

If you liked this recipe for Cinnamon Roll Breakfast Casserole then you can try Cinnabon Cinnamon Roll Cake, Cinnamiddles or Cinnamon Roll French Toast Casserole.

Print

Cinnamon Roll Breakfast Casserole

Cinnamon rolls are baked in a baking pan. Then after cooling the rolls are into pieces. Half of the roll pieces are placed back into the pan. Next cream cheese, sugar and milk are mixed together and dolloped over the roll pieces. The remaining pieces are placed on top of the cream cheese mixture. Eggs, half-and-half, sugar, cinnamon and vanilla are whisked together and poured over the roll pieces. The casserole is baked until browned and the icing from cans is spread on top.

Course Breakfast

Prep Time 30 minutes

Cook Time 35 minutes

Refrigeration Time 8 hours

Servings 8 people

Ingredients

Cinnamon Roll Mixture

• 2 cans (12.4 oz) refrigerated Pillsbury Cinnamon Rolls with Cream Cheese Icing (8 ct)
• 1 package (8 oz) cream cheese, softened
• 2 tbsp sugar
• 1 tbsp milk

Egg mixture

• 2 ¼ cups half-and-half
• 6 eggs
• ½ cup sugar
• 1 tbsp ground cinnamon
• 1 tsp vanilla

Instructions

1. Heat oven to 375 F. Spray 9×13 baking pan with cooking spray. Arrange rolls from both cans as evenly as possible in the baking dish. Bake for 13 to 17 minutes or until golden brown. Cool in pan 10 minutes on cooling rack.
2. Remove rolls from pan to cooling rack to cool completely. Place icing in refrigerator.
3. Cut cooled rolls into 9 pieces, cutting lengthwise into 3 pieces then cutting each piece into thirds. Place about half of the pieces to evenly cover bottom of baking dish.
4. In a small bowl, combine cream cheese, 2 tbsp sugar and milk. Spoon dollops of cream cheese mixture over roll pieces in baking dish. Layer with remaining roll pieces.
5. In a medium bowl, beat egg mixture with whisk until well blended; pour evenly over top of cinnamon roll mixture. With the back of a spoon, gently press roll pieces into the egg mixture. Cover with foil; refrigerate overnight.
6. Heat oven to 350 F. Uncover and bake 35 to 45 minutes or until browned and set in center. Spoon icing over warm casserole; spread as desired. Serve warm.