Contents
- 1 A Sweet Start to the Day
- 2 The Little Story Behind the Bake
- 3 Let’s Talk Flavor
- 4 Why This Recipe Matters
- 5 A Tip From My Kitchen
- 6 Ingredients:
- 7 My Cinnamon Roll Breakfast Bake
- 8 Let’s Mix It Up!
- 9 Serving Your Masterpiece
- 10 Keeping Your Casserole Cozy
- 11 Simple Fixes for Common Troubles
- 12 Your Breakfast Questions Answered
- 13 Until Next Time, From My Kitchen to Yours
- 14 Cinnamon Roll Casserole Breakfast Bake
A Sweet Start to the Day
Good morning, my dear. Are you ready for a cozy kitchen story? This casserole is like a big, warm hug on a plate. It turns simple cinnamon rolls into a magical breakfast bake. I love how the whole house smells while it cooks.
Doesn’t that smell amazing? It reminds me of Saturday mornings at my grandma’s house. She always had something sweet baking in the oven. This recipe is just as simple and full of love. What does your favorite weekend breakfast smell like?
The Little Story Behind the Bake
I first made this for my grandkids one sleepy morning. I had a couple cans of cinnamon rolls in the pantry. I thought, why not make it extra special? So I mixed them up with eggs and cream.
The kids went wild for it. My youngest grandson still asks for “Grandma’s fancy rolls.” I still laugh at that. It matters because the best recipes often come from just trying something new. You don’t need a fancy plan to make people happy.
Let’s Talk Flavor
This bake is soft, sweet, and a little bit crunchy. The cinnamon and nutmeg are like old friends. They always work so well together. The maple syrup makes it taste like a special treat.
*Fun fact*: Nutmeg comes from the seed of a tropical fruit! Isn’t that interesting? The nuts on top get all toasty in the oven. They give a nice little crunch in every bite. Do you prefer pecans or walnuts in your baked goods?
Why This Recipe Matters
This is more than just a recipe. It is about bringing everyone to the table. Sharing a warm meal starts the day with kindness. It shows people you care.
It also matters because it is so easy. You only need one pan. You just mix and bake. This is a great first recipe for a young cook. Have you ever cooked breakfast for your family?
A Tip From My Kitchen
My best tip is about the icing. Do not skip warming it up! I just pop it in the microwave for a few seconds. It becomes so smooth and easy to drizzle.
It will not cover the whole top like a frosting. That is okay. It makes pretty, sweet little rivers all over the golden brown top. Let the casserole cool a bit before you add it. This keeps everything from getting soggy. Trust me on this one.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| unsalted butter | ½ cup | melted |
| refrigerated cinnamon rolls with icing | 2 12.4 ounce cans | |
| pecans or walnuts | ¾ cup | coarsely chopped |
| eggs | 4 | |
| heavy cream | ½ cup | |
| ground cinnamon | 2 teaspoon | |
| vanilla extract | 2 teaspoons | |
| coarse sea salt | ½ teaspoon | |
| ground nutmeg | ½ teaspoon | |
| maple syrup | ¼ cup | |
| cinnamon sugar | 2 teaspoon | for topping |
My Cinnamon Roll Breakfast Bake
Good morning, my dear. I love a slow Saturday breakfast. This casserole is my favorite for a crowd. It turns those little cinnamon rolls into a puffy, eggy delight. The whole house smells like a cozy bakery. I still smile when I make it.
You just need a few simple things. We use the canned rolls to make it easy. Don’t you forget to save that little icing cup! That’s the best part. My grandson calls it “the magic drizzle.” Doesn’t that sound fun?
Let’s get our pan ready. Step 1: Warm your oven to 350°F. Melt your butter in a 9×13 dish. Just pop the dish in the warm oven for a minute. Swirl it around to coat the bottom. This buttery base makes everything taste rich.
Now for the rolls. Step 2: Snip each cinnamon roll into quarters with kitchen scissors. It’s so much easier than a knife. Scatter all those pieces in the buttery dish. Then sprinkle your nuts over the top. I love the crunch pecans add.
Time for the custard. Step 3: In a big bowl, whisk the eggs, cream, and all those lovely spices. The vanilla and cinnamon make it smell amazing. (A hard-learned tip: Whisk until it’s all one color, no streaks!) Pour this right over the rolls.
Almost ready for the oven! Step 4: Drizzle the maple syrup over everything. It will sink in and make it sweet. Now, slide your dish into the oven. Bake it for about 35 minutes. You’ll know it’s done when the top is golden.
The finishing touch is my favorite. Step 5: Let the bake cool for 15 minutes. Warm the icing for just 10 seconds. Drizzle it all over the top. It will look so pretty. What’s your favorite part of a cinnamon roll: the swirl or the frosting? Share below!
Cook Time: 35-37 mins
Total Time: 55 mins
Yield: 12 servings
Category: Breakfast, Brunch
Let’s Mix It Up!
This recipe is wonderful as it is. But you can also have fun with it. I love adding little twists for different seasons. It feels like a whole new dish each time. Try one of these ideas next time you bake.
Apple Pie Twist: Add a cup of finely chopped apples with the nuts. It tastes just like fall.
Chocolate Chip Delight: Swap the nuts for a handful of chocolate chips. The kids go wild for this one.
Orange Dream: Add a teaspoon of orange zest to the egg mixture. It’s so bright and sunny.
Which one would you try first? Comment below!
Serving Your Masterpiece
This casserole is a star all on its own. But a few little extras make it a real feast. I always set out a big bowl of fresh berries. Their tartness is perfect with the sweet bake. A dollop of whipped cream never hurts either.
For drinks, I have two favorites. A tall, cold glass of milk is the classic choice. It just feels right. For the grown-ups, a hot cup of coffee with cream is lovely. It cuts through the sweetness so nicely.
Which would you choose tonight?
Keeping Your Casserole Cozy
This casserole keeps well in the fridge. Just cover it tightly with foil. It will stay good for about three days.
You can also freeze it for later. I wrap pieces individually. This makes for a quick breakfast on a busy day.
To reheat, just warm it in the oven. I once microwaved it and it got soggy. The oven keeps the top nice and crisp.
Batch cooking saves your morning. It means a warm meal is always ready. This matters on school days or for surprise guests.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Troubles
Is the middle too wet? Your oven might be too hot. The outside cooks fast but the inside stays runny.
Try baking it a little longer. Use a lower oven temperature next time. I remember when my grandson loved a extra-crispy top.
Do your nuts burn? Sprinkle them on halfway through baking. This keeps them tasty and golden, not black.
Is the icing too thick? Heat it slowly. A few more seconds in the microwave makes it perfect for drizzling.
Fixing small problems builds your cooking confidence. It also makes the food taste just right for your family.
Which of these problems have you run into before?
Your Breakfast Questions Answered
Q: Can I make this gluten-free? A: Yes! Just use gluten-free cinnamon rolls from the store.
Q: Can I make it ahead? A: You can assemble it the night before. Just keep it covered in the fridge.
Q: What if I don’t have heavy cream? A: Whole milk works fine. It will still be wonderfully moist.
Q: Can I make a smaller batch? A: Absolutely. Just cut all the ingredients in half. Use a smaller baking dish.
Q: Are the nuts optional? A: Of course! Leave them out if you prefer. It will still be delicious.
*Fun fact: Nutmeg is made from the seed of a tropical fruit!*
Which tip will you try first?
Until Next Time, From My Kitchen to Yours
I hope this recipe brings joy to your table. It is a favorite in my home. The smell of cinnamon fills the whole house.
I love seeing your kitchen creations. It makes me so happy. Please share your photos with our cooking community.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Cinnamon Roll Casserole Breakfast Bake
Description
This easy 7up cake bakes up soft, moist, and full of sweet lemon-lime flavor. You only need simple ingredients and one pan.
Ingredients
Instructions
- Preheat the oven to 350°F.
- Pour the melted butter into a 9×13 baking dish. Set aside.
- Using kitchen shears, cut each packaged cinnamon roll into quarters and spread them into a single layer in the bottom of the dish. Evenly sprinkle the nuts over the roll pieces. Reserve the icing. Set aside.
- In a large mixing bowls, whisk together the eggs, heavy cream, cinnamon, vanilla, nutmeg and salt.
- Pour the egg mixture over the cinnamon rolls. Drizzle the maple syrup over the eggs.
- Bake, uncovered, for 35-37 minutes, or until the eggs are set and the top is golden brown.
- Remove and allow to cool for 15-20 minutes.
- Transfer the icing cups into a microwave safe bowl and heat for 10-15 seconds, until it becomes drizzle-able.
- Drizzle over the top of the casserole. It will not be “fully frosted”. Sprinkle the cinnamon sugar mixture over the drizzled icing and serve.
Notes
- For best results, serve warm. You can prepare the casserole the night before and bake it in the morning.