Cinnamon Roll Breakfast Bake
A delightful and easy-to-make breakfast bake that combines the flavors of cinnamon rolls with a fluffy egg base, perfect for serving a family or a brunch gathering.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 8 rolls
- (1 can) (16 2/4 oz) refrigerated cinnamon roll dough
- (4) large eggs
- (1/2 cups) milk
- (1/4 cups) maple syrup
- (1 teaspoon) vanilla extract
- (1 teaspoon) ground cinnamon
- (1/4 teaspoons) salt
- (1/2 cups) chopped pecans (optional)
- (1/2 cups) powdered sugar (for icing)
- (1 tablespoon) milk (for icing)
Instructions
- 1
Preheat the oven to 375°F (190 °C).
- 2
Grease a 9x9-inch baking dish with cooking spray.
- 3
Open the can of refrigerated cinnamon roll dough and cut each roll into quarters. Place the pieces evenly in the greased baking dish.
- 4
In a mixing bowl, whisk together 4 large eggs, 1/2 cup milk, 1/4 cup maple syrup, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt until well combined.
- 5
Pour the egg mixture over the cinnamon roll pieces in the baking dish, ensuring all pieces are coated.
- 6
Sprinkle 1/2 cup chopped pecans over the top if using.
- 7
Bake in the preheated oven for 25-30 minutes, or until the egg is set and the cinnamon roll pieces are golden brown.
- 8
While the bake is cooling, prepare the icing by whisking together 1/2 cup powdered sugar and 1 tablespoon milk until smooth.
- 9
Drizzle the icing over the warm cinnamon roll bake before serving.
Recipe actions