This easy to serve Cinnamon Roll Casserole comes together quickly and easily using Rhodes Frozen Cinnamon Rolls and a few pantry staples.
There's nothing better than the aroma of fresh cinnamon rolls baking in the oven. What's better than fresh, hot cinnamon rolls? Well, this delicious Cinnamon Roll Casserole of course. Fluffy cinnamon roll pieces baked together with eggs, half and half , butter, brown sugar, cinnamon, vanilla and topped with a cream cheese icing. Everyone will love this ooey-gooey casserole filled with warm cinnamon rolls.
This delicious cinnamon roll casserole is perfect for Saturday morning breakfasts, brunch, holidays or if you have overnight guests you want to impress. This casserole is super simple to make and there's no rising time involved. Just cut the cinnamon rolls into pieces, assemble the casserole and bake. My group was pretty hungry, so, I cooked mine in the oven, but if you plan ahead this recipe can also be made in your slow cooker.
One package of Rhodes Frozen Thaw, Rise & Bake Cinnamon Rolls can easily be transformed into this scrumptious breakfast casserole. Each 36.5 ounce package contains 12 cinnamon rolls and two cream cheese icing packets which are used for the topping. Just add your pantry staples and you're ready to get baking.
If you want to add a bit of crunch, you can top this breakfast casserole with some pecan pieces. Rhodes frozen cinnamon rolls can be found in the freezer section of the grocery store next to the other Rhodes frozen bread products. Keep them in the freezer until you're ready to use them. Let's get started and I will show yon how easily this recipe came together.
These are the ingredients you will need: 1 - package Rhodes thaw, rise & bake frozen cinnamon rolls (thawed but still cold), 4 eggs, half and half or whole milk, butter, cinnamon, brown sugar, vanilla and pecans (if using). I thought I might need the powdered sugar but I didn't, so that is why it is pictured, but it is not needed in the recipe. The two icing packets were more than enough for the topping. Remove cinnamon rolls from the package and cut each roll into sixths (set the icing packets aside for later). Spray the sides of a 13 x 9 inch or 3 quart baking pan. Add the melted butter to the bottom of the pan.
Add cinnamon roll pieces as evenly as possible into pan.
In a small bowl add the eggs, half and half, cinnamon, brown sugar, maple syrup (if using) and vanilla.
Pour the egg mixture over the cinnamon roll pieces. Sprinkle pecan pieces on top (if using).
Bake at 350 degrees for 35-45 minutes or until the casserole is cooked through, set and golden brown on top. Remove casserole from oven and let cool for 10 minutes.
Squeeze out the cream cheese icing into a small microwave safe bowl. Use the defrost setting and defrost about 30 seconds to thin the icing. Drizzle icing evenly over the top of the warm casserole. Cut into serving size pieces.
Serve warm with a side of sausage, bacon and eggs. I just know your family is going to love this cinnamon roll casserole as much as mine does.
Cinnamon Roll Casserole 12 - (36.5 oz package) Rhodes Thaw, Rise & Bake Cinnamon Rolls, thawed but still cold 3 - tablespoons melted butter4 - eggs1/2 - cup half and half or whole milk2 - teaspoons cinnamon1 -
tablespoon brown sugar1 1/2 - teaspoon vanilla extract1/4 - cup maple syrup (optional) 1/2 - cup pecan pieces (optional)2 - packets reserved cream cheese icing - Preheat oven to 350 degrees.
- Remove cinnamon rolls from package and cut each roll into sixths. Set the icing packets aside for later.
- Spray the sides only of a 13 x 9 inch or 3 quart baking pan. Add the melted butter to the bottom of the pan.
- Add cinnamon roll pieces as evenly as possible into pan.
- In a small bowl add the eggs, half and half, cinnamon, brown sugar, maple syrup (if using) and vanilla. Whisk until combined. Pour the egg mixture over the cinnamon rolls pieces.
- Sprinkle pecan pieces on top (if using).
- Bake at 350 degrees for 35-45 minutes or until the casserole is cooked through, set and golden brown on top.
- Remove casserole from oven, let cool for 10 minutes.
- Squeeze out the cream cheese icing into a small microwave safe bowl. Use the defrost setting and defrost about 30 seconds to thin the icing.
- Drizzle icing evenly over the top of the warm casserole. Cut into pieces and serve warm.
Slow Cooker Version:
- Remove the cinnamon rolls from package and cut each roll into sixths (set the icing packets aside). Spray a 6 -8 quart slow cooker with non-stick butter spray. Add half of the cinnamon rolls pieces to the slow cooker.
- In a small bowl add the eggs, half and half, cinnamon, brown sugar and vanilla. Whisk until combined. Pour the egg mixture over the cinnamon rolls pieces in the slow cooker.
- Add the remaining cinnamon roll pieces on top. Drizzle one icing packet over the cinnamon rolls. Cover and cook on low for 2 1/2 hours. Remove the lid and drizzle the second icing packet evenly on top. Serve immediately.
Recipe yields: 6-8 servings
This post is sponsored by Rhodes Bread! I love sharing recipes using their frozen dough products. As always all opinions are my own. #ad #rhodesbread #frozendough
If you give this recipe a try, let me know by leaving a comment below or tag me on Instagram @mommyskitchen. ?
