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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 9x13 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.