Every weekend my youngest daughter wants cinnamon rolls. My oldest and I like eggs. So this weekend, we compromised and I made a casserole that had both in one.

Cinnamon Roll Breakfast Casserole

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!

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.

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. 

You’ll need a glass 13 by 9 casserole dish, a couple of logs of refrigerated cinnamon rolls, spices, maple syrup and butter.  I can’t wait to make it again.

More recipes to try:

Slow Cooker Carrot Cake Oatmeal

Bacon and Crescent Roll Casserole

Homemade Spinach Quiche

German Pancakes

Bacon and Egg Breakfast Casserole

Print Recipe

Cinnamon Roll Breakfast Casserole

Sweet taste of cinnamon rolls in a breakfast casserole. Make the night before and pop in the oven in the morning.

Votes: 0
Rating: 0
You:

Rate this recipe!

Course

Breakfast

Cuisine

American

Prep Time

10 Minutes

Cook Time

20-25 Minutes

Servings

People MetricUS Imperial

Ingredients

• 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

Course Breakfast Cuisine American Prep Time 10 Minutes Cook Time 20-25 Minutes Servings People MetricUS Imperial Ingredients 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

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Heat oven to 375°F Pour melted butter into 13x9-inch (3-quart) glass baking dish.
2. Separate both cans of refrigerated cinnamon rolls. Cut each roll into 4 equal parts. Add these pieces to the baking dish.
3. In a medium bowl, beat eggs, milk, cinnamon and vanilla. Pour the liquid over the cut cinnamon rolls.
4. Sprinkle mixture with pecans and drizzle maple syrup over the top.
5. Cover the dish with foil and bake in a preheated oven at 350 for 20 to 25 minutes or until golden brown.
6. Place the icing bags in warm water until the icing is melted. Drizzle the icing evenly over the top of the casserole. Serve.