Cinnamon Roll French Toast Breakfast Casserole

IMG_20181220_092934832Feeding the kids on Christmas morning has always been a challenge.  Simply put, they don’t want to eat; they want to unwrap presents and play with toys. So, several years ago, I began playing around with various “breakfast casseroles” that I could put together the night before, pop in the oven before the kids woke up, and have breakfast ready immediately on Christmas morning.

Over the years, I’ve made a variety of breakfast casseroles–Denver Omelet casseroles, Biscuits & Gravy casseroles, Spanish Fritatta casseroles, and even Bread Pudding-style casseroles.  This year’s breakfast casserole will surely be a hit-Cinnamon Roll French Toast Casserole.

 

 

Cinnamon Roll French Toast Casserole

Cinnamon Roll French Toast Casserole

Ingredients

  • 3 tubes (8ct) refrigerated cinnamon rolls with icing-uncooked
  • 3 eggs
  • 3/4 c. milk
  • 1 tsp ground cinnamon
  • 1/4 c. breakfast syrup
  • 1/4 c. butter-cubed

Instructions

  1. Preheat oven to 350 degrees. Spray a 9 x 13 baking pan or large casserole dish with nonstick spray.
  2. Cut cinnamon rolls in quarters and place in the sprayed pan, separating the cut rolls.
  3. In a large bowl, whisk together eggs, milk, cinnamon, and breakfast syrup.
  4. Pour mixture over cinnamon roll pieces.
  5. Dot the top with cubed butter.
  6. Bake at 350 degrees for 30-40 minutes or until top is brown and liquid has been absorbed.
  7. While hot, drizzle the top with icing from cinnamon roll tubes.
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