This breakfast casserole is quick and easy to make, you prep everything the night before. Cut up cinnamon rolls are placed in a pan and a French toast seasoning milk mixture is poured on top. The pan is covered and refrigerated overnight and baked the next morning. Cream cheese frosting that comes with the cinnamon rolls is drizzled on top when serving.
Course
Breakfast, Brunch
Cuisine
American
Prep Time10minutes
Cook Time40minutes
Total Time6hours50minutes
Servings8people
Ingredients
1packagefrozen cinnamon rolls(12 rolls in pack) cut into quarters
4eggs
1cupmilk
3tbspsugar
1 ½tspvanilla
½tspcinnamon
¼tspnutmeg
Cream cheese frosting from package
Instructions
Spray casserole dish with non-stick spray. Cut cinnamon rolls into quarters and evenly spread on bottom of pan.
In medium bowl, combine eggs, milk, sugar, vanilla, cinnamon and nutmeg. Whisk together, pour over cinnamon rolls. Cover with plastic wrap and refrigerate overnight or 6-8 hours. Rolls will begin to thaw and rise.
Preheat oven to 375 F. Remove plastic wrap and bake 35-40 minutes or until browned on top. Remove from oven and frost with cream cheese frosting from package or use syrup.
Recipe Notes
I could not find a package of frozen cinnamon rolls. So I used 2 containers of refrigerated cinnamon rolls, so I would have enough to cover the bottom of the pan.