All the flavor of Homemade Cinnamon Rolls are found in this easy to prepare Cinnamon Roll Breakfast Casserole. Grab a few cans of refrigerator cinnamon rolls and some eggs and let’s bake something delicious!
The thing I love the most about breakfast casseroles, is they can be prepared the night before. These are great on holiday mornings just remove the prepared dish from the refrigerator and pop them in a preheated oven and cook. No work necessary, and breakfast is ready quickly.
Another delicious recipe that’s perfect all year long. It’s even great if you want to make something special for the weekend for your family and friends. Maybe you’re celebrating a birthday or your kids are having a sleepover with friends. This is a great recipe to make for breakfast or brunch!
Breakfast casseroles are family pleasers and actually easy to make. The base of this Cinnamon Roll Breakfast Casserole is refrigerated cinnamon rolls, but we step the recipe up to add eggs, butter, maple syrup, pecans and of course the drizzle frosting at the end!
My kids love this recipe because of the cinnamon rolls and the icing on top! I love that it has a little extra with the eggs cooked in.
Items Needed for this Recipe
- 13 x 9 Baking Dish
- 2 Packages Refrigerated Cinnamon Rolls
- Unsalted Butter
- Ground Cinnamon
- Maple Syrup
- optional: chopped Pecans
Cinnamon Roll Breakfast Casserole
- 2 12.5 oz Refrigerated Cinnamon Rolls
- 2 Tablespoons Unsalted Butter melted
- 4 Medium Eggs
- 1/2 Cup Milk
- 2 Teaspoons Ground Cinnamon
- 2 Teaspoon Pure Vanilla Extract
- 1/2 Cup Chopped Pecans
- 1/2 Cup Pure Maple Syrup
- Heat oven to 375°F Pour melted butter into 13×9-inch (3-quart) glass baking dish.
- Separate both cans of refrigerated cinnamon rolls. Cut each roll into 4 equal parts. Add these pieces to the baking dish.
- In a medium bowl, beat eggs, milk, cinnamon and vanilla. Pour the liquid over the cut cinnamon rolls.
- Sprinkle mixture with pecans and drizzle maple syrup over the top.
- Cover the dish with foil and bake in a preheated oven at 350 for 20 to 25 minutes or until golden brown.
- Place the icing bags in warm water until the icing is melted. Drizzle the icing evenly over the top of the casserole. Serve.
More recipes to try:
Egg & Potato Breakfast Casserole
Bacon and Egg Breakfast Casserole