Looking for a breakfast casserole that is a little different? This is especially popular with my kids, who love the canned cinnamon rolls. It takes me back to when I was young and my mom would make them on the weekends. I loved waking up to that smell. As you know we love a breakfast casserole around here. This is a nice change every now and then from a traditional egg casserole.
Cinnamon Roll Breakfast Bake
3 tablespoons butter
2 cans cinnamon rolls
5 eggs
1/2 cup whipping cream
2 teaspoons vanilla
1 1/2 teaspoons cinnamon
1 cup chopped pecans
1/4 cup pancake syrup
Preheat oven to 375 degrees. Place the butter in a 9 x 13 inch dish and put it in the oven for a few minutes until the butter is melted. Spread the butter around to coat the dish.
Separate the cinnamon rolls and cut each roll into quarters and place in the buttered dish. Set aside the icing to use later.
In a small bowl, beat the eggs with the whipping cream, vanilla and cinnamon. Pour evenly over the cinnamon roll pieces. Sprinkle with pecans and drizzle the pancake syrup over the top.
Bake for 25-28 minutes. Spread the reserved icing over the top and serve.
Enjoy!
Kim
Linked to the following great parties:
Our very own Weekend Potluck
Miz Helen's Country Cottage Full Plate Thursday
6 comments:
FAB.U.LOUS!! I've made this in the crockpot too..such a great idea.
FAB.U.LOUS!! I've made this in the crockpot too..such a great idea.
These looks so delicious.
Thank you Trish! My kids love it!
~Kim
Marsha, would you mind sharing how you adjusted this recipe for the crockpot? Any changes in ingredients? How long and on what temperature did you cook it? Thanks for sharing!
This looks sinfully delicious! Sounds like a cross between a monkey bread, dessert & cinnamon roll all rolled in to one. Yum! @ Marsha Baker, I hope you post your version for the crockpot. That will make it even easier! Thx ladies
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