Cinnamon Roll Breakfast Casserole
Cinnamon roll breakfast casserole made with canned cinnamon rolls—quick, easy, and perfect for Christmas morning or any special breakfast.
Servings: 6 -8 servings
Calories: 421kcal
Ingredients
- 2 cans Refrigerated Cinnamon Rolls
- 6 Eggs
- 1 ½ cups milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Topping:
- ½ cup brown sugar
- ⅓ cup all purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter cold
- 1 ½ cups chopped pecans
Instructions
- Preheat oven to 375F.
- Grease a 9×13 pan and set aside.
- Cut each cinnamon roll into 6-8 pieces and place evenly in the bottom of the greased pan.
- In a medium bowl, whisk together the eggs, milk, vanilla and salt.
- Pour evenly over the cinnamon roll pieces.
- In a medium bowl, stir together the brown sugar, flour, cinnamon, nutmeg, and cloves.
- Using your fingers or two forks, rub the butter into the dry ingredients until you get pea sized pieces of butter.
- Stir in the pecans.
- Sprinkle evenly over the top of the dish.
- Bake for 35-45 minutes, or until the casserole is golden brown and the mixture doesn’t giggle too much when you shake it.
- Allow to cool for 10 minutes before frosting with the included frosting packets and serving.
Notes
**Note: You can drizzle the frosting pouches from the cinnamon rolls over the casserole or serve it with warmed maple syrup. I found one pouch to be plenty, but if you want it super sweet you can add both. The choice is yours!
Nutrition
Serving: 1g | Calories: 421kcal | Carbohydrates: 27g | Protein: 9g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 19g | Cholesterol: 174mg | Sodium: 241mg | Fiber: 2g | Sugar: 14g
