Description
A delightful breakfast casserole that combines the warm, gooey goodness of cinnamon rolls with a rich egg mixture, perfect for brunch or family gatherings.
Ingredients
Scale
- 2 cans of refrigerated cinnamon rolls
- 4 large eggs
- 1/2 cup milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup chopped nuts (optional)
- Icing from the cinnamon rolls
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish.
- Tear the refrigerated cinnamon rolls into pieces.
- In a bowl, whisk together the eggs, milk, maple syrup, vanilla extract, and ground cinnamon until fully combined.
- Pour the egg mixture over the torn cinnamon rolls in the baking dish, ensuring they are well coated.
- Sprinkle nuts on top, if desired.
- Bake for 25-30 minutes or until the top is golden brown and the egg mixture is set.
- Remove from the oven and drizzle the icing over the top while it’s still warm.
- Let it cool slightly before serving warm.
Notes
For a dairy-free version, substitute regular milk with almond or coconut milk. You can also use a vegan egg replacement.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg
Keywords: cinnamon rolls, breakfast casserole, brunch recipe, easy breakfast, comfort food