Just in time for the holidays, this seriously sweet and super-simple breakfast is on my table every Christmas morning. I’ve been known to make a double batch so my family can take some of it to go…it’s THAT good. I mean, real cream cheese icing on top – need I say more?! No matter when you bake it, the good news is that it’s so quick and easy to make, you can practically let the ooey, gooey, cinnamony goodness just bake itself! So, let’s get to it…
Ingredients – CINNAMON ROLL BAKE
2 tablespoons melted butter
2 – 17.5 oz cans of refrigerated cinnamon rolls (icing reserved)
4 eggs
1/3 cup milk (or half-and half for a richer taste)
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
Ingredients – CREAM CHEESE ICING
1/2 cup powdered sugar
2 containers of reserved icing
2 tablespoons cream cheese, softened
1 tablespoon milk
Directions – CINNAMON ROLL BAKE
Preheat oven to 350 degrees.
Remove cinnamon rolls from packages and cut into sixths.
Coat the bottom of a 9×13 pan (or similar – I use this glass pie pan bc it reminds me of what my grandma used to have on her table) with melted butter or baking spray.
Spread the cut cinnamon roll pieces evenly into the pan.
In a bowl, combine eggs, milk, cinnamon and vanilla, whisk together until well combined.
Pour over the cinnamon roll pieces, then bake for 30-35 minutes until golden brown.
DIRECTIONS – ICING
Make the icing by combining the reserved cinnamon roll icing with 1/2 cup powdered sugar, 2 tablespoons softened cream cheese, and 1 tablespoon milk and whisk until smooth.
Drizzle over the baked casserole, serve immediately.
A few recipe notes…
Once your baking time has finished, if you still see any light-colored doughiness in the rolls, keep them cooking a few minutes longer. There should be a brown, almost crispy top when they’re really done.
You can absolutely make this in advance! Just spray your pan and add the cut cinnamon roll pieces, then cover and keep in the fridge. You can prep the egg mixture in a separate bowl, cover and refrigerate that overnight, too…then combine and bake when you’re ready. Easy peasy!
If you’re wanting some extra flavor into the drizzle, I’ve added orange zest for some tartness and also done a touch of maple syrup because french toast.
Happy baking, friends!