Description
This cinnamon roll breakfast casserole is an indulgent yet easy-to-make dish, perfect for brunch or holiday mornings. With gooey cinnamon roll pieces, a creamy egg mixture, and a sweet frosting drizzle, this recipe is sure to become a family favorite.
Ingredients
Scale
- 3 tubes canned cinnamon roll dough (12.4 oz each, frosting packets reserved)
- 4 large eggs
- ½ cup half-and-half
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ⅓ cup brown sugar, packed
- ⅓ cup chopped pecans (optional)
- ⅓ cup sour cream
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Cut each cinnamon roll into quarters and set the frosting packets aside.
- In a large bowl, whisk together the eggs, half-and-half, cinnamon, and salt.
- Toss the cinnamon roll pieces in the egg mixture until evenly coated. Spread the pieces in the prepared baking dish.
- In a small bowl, mix the brown sugar with the chopped pecans. Sprinkle this mixture over the cinnamon roll pieces.
- Bake in the preheated oven for 35 minutes, or until the casserole is puffed and golden brown.
- While the casserole cools slightly, whisk the frosting packets with sour cream to create a tangy glaze.
- Drizzle the glaze over the casserole before serving warm.
Notes
- For added flavor, consider mixing in diced apples, raisins, or chocolate chips.
- To make ahead, assemble the casserole the night before, cover, and refrigerate. Bake fresh in the morning.
- Substitute whole milk for half-and-half if needed, but the result may be less creamy.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 18g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cinnamon roll casserole, breakfast casserole, holiday brunch, sweet breakfast