Description
A comforting Cinnamon Roll Breakfast Bake that captures the flavors of homemade cinnamon rolls with minimal fuss, perfect for brunch gatherings.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch (or similar) baking dish.
- Cut each cinnamon roll into quarters and arrange the pieces evenly in the greased dish.
- In a medium bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and maple syrup until smooth.
- Pour the egg-milk mixture evenly over the cinnamon roll pieces, pressing lightly so pieces soak up some custard.
- Sprinkle chopped pecans over the top if using.
- Bake in the preheated oven for about 25–30 minutes, or until the top is golden brown and the center is set.
- 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.
- 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