Cinnamon Roll Breakfast Bake
Made with maple syrup and cream cheese, you won't find a tastier breakfast casserole.
This cinnamon roll breakfast bake is ideal for Sunday mornings with friends and family. You will adore how the extra ingredients transform tubes of store-bought rolls into a brand new treat. Unlike any other cinnamon roll breakfast with cream cheese, this morning treat will truly impress.Wake your family up with the smell of sweet cream cheese and yummy cinnamon when you put this cinnamon roll casserole recipe in the oven.
From the Chef: We all know the smell of cinnamon rolls baking, the stickiness that comes with eating a vanilla-glazed sweet bun, and the burst of powdered sugar glaze and warm raisins when we take the first bite. But I'll bet that most often, you bake cinnamon rolls in a single layer on a cookie sheet in the oven. I guarantee this Cinnamon Roll Casserole, layered in a casserole dish and dredged in cinnamon sugar batter, will be the ooey-gooiest in your recipe collection.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Family Favorite Casserole Recipes: 103 Comforting Breakfast Casseroles, Dinner Ideas, and Desserts Everyone Will Love.
Preparation Time15 min
Cooking Time30 min
Cooking Vessel Size9-inch pie plate
- 2 (12-ounce) tubes cinnamon rolls
- 1 cup light brown sugar, packed
- 1 cup raisins
- 4 large eggs
- 1 cup heavy cream
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 4 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 4 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
Preheat the oven to 350°F and lightly coat a 9-inch pie plate with cooking spray.
Arrange a layer of the cinnamon rolls to completely cover the bottom of the pie plate. Sprinkle 2 tablespoons of the brown sugar, then 1/2 cup raisins, over the cinnamon rolls. Whisk together the eggs, cream, maple syrup, vanilla cinnamon, and nutmeg and pour over the rolls. Place the remaining rolls on top and sprinkle with the remaining brown sugar and 1/2 cup raisins. Bake for 30 minutes, until the top is golden brown.
For the cream cheese icing: While the cinnamon rolls are baking, prepare the icing by combining the cream cheese, powdered sugar, butter, and vanilla with a whisk or hand mixer until smooth.
Drizzle the cream cheese icing over the hot cinnamon rolls and top with the remaining raisins. Serve.
Note: Instead of making the cream cheese frosting, feel free to drizzle on the icing from the cinnamon rolls.
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