Cinnamon Roll Breakfast Bake

Cinnamon Roll Breakfast Bake

There’s a moment in the morning when the house feels like a hug: warm light through the curtains, a soft chill in the air, and the irresistible scent of cinnamon and brown sugar drifting from the oven. This Cinnamon Roll Breakfast Bake captures that exact feeling. Imagine soft, pillowy cinnamon roll pieces that soak up a sweet, eggy custard and emerge golden on top with tender, gooey insides and a glossy icing drizzle. Every bite offers a contrast of textures — slightly crisp edges, buttery dough, and a tender center — and a flavor that balances sweet maple, warm cinnamon, and the comforting vanilla undertone of baked dough.

This dish is perfect for slow weekend mornings, festive holiday brunches, or any gathering when you want a crowd-pleasing, minimal-fuss centerpiece. It’s also ideal when you want the flavor of homemade cinnamon rolls without hours of kneading and rising: simple prep, big payoff, and plenty of smiles.

At a Glance

• Prep Time: 10 minutes (hands-on)
• Cook Time: 25–30 minutes
• Total Time: ~40 minutes (including brief resting)
• Servings: 8
• Difficulty Level: Easy — great for beginner bakers or busy hosts

Nutrition Highlights

Estimated nutrition per serving (recipe yields 8 servings). These are approximate values calculated from standard ingredient nutrition profiles (USDA FoodData Central and similar public nutrition databases were used for per-ingredient estimates). Individual brands (especially canned cinnamon rolls) can shift these numbers noticeably.

• Calories: ~600 kcal
• Protein: ~11 g
• Carbohydrates: ~85 g
• Total Fat: ~24 g
• Saturated Fat: ~5 g
• Sugars: ~46 g
• Dietary Fiber: ~1 g
• Sodium: ~850–900 mg

Notes:

• Values are estimates and depend heavily on the brand of refrigerated cinnamon rolls (many commercial varieties contribute most of the sodium, sugar, and calories).
• For verified, brand-specific nutrition, consult product labels or databases such as USDA FoodData Central and official guidelines from government health sites.

Why You’ll Love It

• Aroma & Flavor: The smell of baking cinnamon and the first warm bite of cinnamon-sugar swirls is almost universally comforting — it taps into nostalgic mornings and holiday memories.
• Effort vs. Reward: You get the flavor of a bakery-style sweet breakfast with a fraction of the effort. No dough rising, no rolling — just assemble and bake.
• Social & Seasonal: This makes a beautiful centerpiece for brunches, holiday mornings, or potlucks — slice it up and share. It scales easily and appeals to kids and adults alike.
• Flexible: Easy to adapt for dietary needs or to elevate with add-ins (nuts, fruit, chocolate).

How to Make Cinnamon Roll Breakfast Bake

Ingredients:

• 2 cans refrigerated cinnamon rolls (with icing included)
• 4 large eggs
• 1 cup whole milk (or milk of choice)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 cup maple syrup
• 1/2 cup chopped pecans (optional)
• 1/2 cup powdered sugar (for icing)
• Additional milk (1–2 teaspoons) to thin icing, if needed

Optional ingredients and substitutions:

• Milk: swap for almond, oat, or soy milk (use full-fat plant milk for richer texture).
• Maple syrup: replace with honey or brown sugar (reduce liquid if using brown sugar).
• Pecans: swap with walnuts, almonds, or omit for nut-free.
• Vegan: use vegan refrigerated cinnamon rolls (or homemade), 4 flax or chia eggs (4 tbsp ground flaxseed + 12 tbsp water, chilled), and plant milk; use powdered sugar that’s vegan if strict.
• Gluten-free: use certified gluten-free cinnamon roll dough if available.

Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch (or similar) baking dish.
2. Cut each cinnamon roll into quarters and arrange the pieces evenly in the greased dish.
3. In a medium bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and maple syrup until smooth.
4. Pour the egg-milk mixture evenly over the cinnamon roll pieces, pressing lightly so pieces soak up some custard.
5. Sprinkle chopped pecans over the top if using.
6. Bake in the preheated oven for about 25–30 minutes, or until the top is golden brown and the center is set (a toothpick inserted into the middle should come out mostly clean, with minimal goo).
7. While the bake cools for 5 minutes, whisk the powdered sugar with a little milk (start with 1 teaspoon and add more until you reach a drizzling consistency). Drizzle the icing over the warm bake.
8. Serve warm.

Practical tips:

• Let the cut pieces sit in the custard for 5–10 minutes before baking to soak up more flavor, but avoid soggy over-soaking.
• Check doneness at 20 minutes — ovens vary. If the top browns too fast, tent loosely with foil.
• Avoid overmixing the custard — whisk until combined; you don’t want excess air.
• If using rolls with heavy icing already included, reduce added powdered sugar drizzle or omit.

Best Pairings

• Classic: A pat of butter and extra maple syrup for drizzles.
• Beverages: Freshly brewed coffee, a rich latte, or a fragrant chai tea complement the cinnamon and maple notes.
• Fruit: Fresh berries, sliced apples, or a citrus salad cut through the sweet richness and add brightness.
• Creamy: A scoop of vanilla ice cream for an indulgent brunch dessert, or lightly whipped cream for a softer finish.
• Savory balance: Serve with scrambled eggs or a simple spinach-feta frittata on the side for a more balanced brunch spread.

Keeping it Fresh

• Room temperature: Up to 1 day covered tightly (use a cake dome or foil) — best eaten the same day for texture.
• Refrigeration: Store covered in an airtight container or tightly wrapped for 3–4 days.
• Freezer: Freeze portions (wrap tightly in plastic wrap and then foil or place in freezer bags) for up to 2 months. Thaw overnight in the fridge and reheat.
• Reheating: Microwave 20–30 seconds for a single slice, or reheat at 325°F (160°C) for 8–12 minutes for a more even warmed texture. Add a quick 10–30 seconds in the microwave if you prefer a softer center after oven reheating.

Insider Secrets

• Don’t skimp on soak time: Let the cinnamon roll pieces rest in the custard a few minutes before baking (10 minutes if you have time). That’s the difference between a dry top and a custardy interior.
• Use full-fat milk (or half-and-half) if you want a richer custard. If you use skim, consider adding an extra egg yolk for body.
• For extra caramelized edges, space pieces slightly so more surface area hits the dish.
• If you love a crunch contrast, toast the pecans for a few minutes in a dry skillet before sprinkling them on top.
• If the center is still wobbly at baking time’s end, bake 3–5 minutes longer rather than removing it too early — residual heat can be deceiving, but underbaking leaves a gummy texture.

Creative Twists

• Apple-Pecan Autumn Bake: Fold in 1 cup of peeled, thinly sliced apples tossed in a little cinnamon and brown sugar before baking. Top with toasted pecans.
• Chocolate-Hazelnut: Sprinkle 3/4 cup chocolate chips and 1/4 cup chopped hazelnuts between layers before pouring the custard for a decadent twist.
• Savory Breakfast Bake: Use plain canned biscuits (or savory roll dough), omit powdered sugar and maple syrup, reduce cinnamon to a pinch, and mix in cooked bacon and shredded cheddar for a savory take.
• Vegan Version: Use vegan cinnamon rolls, 4 flax "eggs" (4 tbsp flax + 12 tbsp water), 1 cup oat milk, maple syrup, and a vegan powdered sugar icing.
• Lighter Version: Use low-fat milk, skip the maple syrup or reduce to 2 tbsp, and dust with a light powdered sugar glaze instead of a heavy drizzle.

Recipe Q&A

Q: Can I assemble this the night before?
A: Yes. Assemble the dish, cover tightly, and refrigerate overnight. Bake in the morning; you may need to add 3–5 extra minutes of baking time if thoroughly chilled.

Q: My bake was too soggy in the middle — what went wrong?
A: Likely underbaked or too much liquid relative to roll density. Bake longer at 350°F in 3–5 minute increments until set. Next time, allow the pieces to soak briefly (not overly long) and check your egg-to-milk ratio.

Q: Can I use homemade cinnamon rolls or any brand?
A: Absolutely — homemade or different commercial brands will work. Keep in mind homemade rolls may change soak/bake time depending on density. Adjust bake time until the center sets.

Q: How can I make it less sweet or lower calorie?
A: Reduce or omit the maple syrup, use low-fat milk, or halve the drizzle. You can also use smaller portion sizes or pair with plain yogurt and fruit to balance sweetness.

Q: Are there allergy-friendly swaps?
A: For nut allergies, omit nuts entirely. For dairy-free needs, use plant-based milk and check that the canned rolls (or your dough) are free of dairy. For egg-free, try commercial egg replacers or flax eggs, keeping in mind texture will vary.

Conclusion

This Cinnamon Roll Breakfast Bake is a comforting, crowd-pleasing way to bring bakery warmth to your table with minimal fuss — perfect for holiday mornings, weekend brunches, or whenever you want an easy, shareable sweet. Try the base version first, then experiment with the creative twists above. If you enjoy similar recipes and want more inspiration, check out this detailed Cinnamon Roll Casserole (Easy Breakfast Bake Recipe) and another great take at Cinnamon Roll Breakfast Bake – My Modern Cookery for ideas and variations.

For more recipes and tips, follow along and share your photos — I’d love to see how you make this recipe your own!

Cinnamon Roll Casserole (Easy Breakfast Bake Recipe) – Recipe by …
Cinnamon Roll Breakfast Bake – My Modern Cookery

Cinnamon Roll Breakfast Bake

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• Author: recipechangegmail-com
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A comforting Cinnamon Roll Breakfast Bake that captures the flavors of homemade cinnamon rolls with minimal fuss, perfect for brunch gatherings.

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Ingredients

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• 2 cans refrigerated cinnamon rolls (with icing included)
• 4 large eggs
• 1 cup whole milk (or milk of choice)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 cup maple syrup
• 1/2 cup chopped pecans (optional)
• 1/2 cup powdered sugar (for icing)
• Additional milk (1−2 teaspoons) to thin icing, if needed

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch (or similar) baking dish.
2. Cut each cinnamon roll into quarters and arrange the pieces evenly in the greased dish.
3. In a medium bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and maple syrup until smooth.
4. Pour the egg-milk mixture evenly over the cinnamon roll pieces, pressing lightly so pieces soak up some custard.
5. Sprinkle chopped pecans over the top if using.
6. Bake in the preheated oven for about 25–30 minutes, or until the top is golden brown and the center is set.
7. While the bake cools for 5 minutes, whisk the powdered sugar with a little milk until you reach a drizzling consistency. Drizzle the icing over the warm bake.
8. Serve warm.

Notes

Let the cut pieces sit in the custard for 5–10 minutes before baking. Best enjoyed fresh but can be stored for a few days or frozen for later use.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 600
• Sugar: 46g
• Sodium: 850mg
• Fat: 24g
• Saturated Fat: 5g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 85g
• Fiber: 1g
• Protein: 11g
• Cholesterol: 300mg