Cinnamon Roll Breakfast Casserole

ME! As coffee is a must-day starter for me. Add a savory Asparagus Ham Quiche, some fresh fruit, and a serving of cinnamon roll casserole and you'll be ready to take on the day. 

Quiche recipe previously posted

https://sockfairies.blogspot.com/2016/03/the-wait-is-over.html

Cinnamon Roll Casserole 

Cinnamon roll casserole tastes almost like decadent homemade cinnamon rolls, but without all the effort! This cinnamon roll casserole recipe is the ultimate brunch dish, made with Pillsbury refrigerated cinnamon rolls, eggs, cream, and a drizzle of icing over the top. It’s super easy to make and can even be assembled the night before which is a real plus. It's a sweet treat that will be the hit of any breakfast or brunch!

Cook's notes: The original recipe called for using a 9 x 13 pan and serves 12. I cut it down to 6 servings and used an 8 x8 pan. For a larger pan consult the original recipe link. https://carlsbadcravings.com/cinnamon-roll-casserole/#wprm-recipe-container-57304oz. 

Cooking Tip: Recipe best served warm. 

Variations include: adding 1 oz. softened cream cheese to the icing, crumbled sausage to the egg batter, swap half and half with eggnog or any flavor coffee creamer, fresh blueberries

 

CASSEROLE INGREDIENTS 

• 1/2 tablespoon butter, softened for buttering the dish
• 1- 12.4 oz. tube refrigerated cinnamon rolls, (16 cinnamon rolls) cut into 4 pieces per roll (I always use Pillsbury brand)
• 2 large eggs
• 1/2 cup half and half
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon 
• Dash ground nutmeg (optional)
• Dash salt 
• Icing from the cinnamon roll tube

BROWN SUGAR PECAN TOPPING INGREDIENTS

• 3/4 cups pecans or walnuts, chopped
• 1/3  cup all-purpose flour
• 1/3 cup packed light brown sugar 
• 1/2 teaspoon ground cinnamon 
• Pinch of salt
• 1/2 teaspoon vanilla extract
• 2.5 tablespoons butter, melted

DIRECTIONS:
TOPPING

• Whisk together the pecans, flour, sugar, cinnamon, and salt in a bowl until evenly combined. Pour in the melted butter and stir with a spatula to combine, breaking up any large pieces. Cover and transfer to the refrigerator while you prepare the casserole.

CASSEROLE

• Preheat the oven to 375 degrees.
• Evenly butter or spray with PAM an 8 x 8 baking dish. Line the cut cinnamon rolls in a single layer over the bottom of the dish so they are not overlapping; set aside.
  
• In a mixing bowl, whisk together the eggs, half and half, vanilla, cinnamon, nutmeg, and salt until completely combined. Pour egg mixture over the cinnamon rolls.
  
  At this point, you can cover and refrigerate the casserole overnight or proceed to bake.
• Bake the casserole for 10 minutes at 375 degrees. Remove the dish from the oven and evenly cover with the topping, breaking up any large pieces as you go (the cinnamon rolls will be "floating" in the custard at this point). Bake an additional 15- minutes or until the top of the casserole is evenly puffed and the center is baked through (a total baking time of 25 minutes). Don't overbake or it won't be as tender/moist.
• Cool the casserole for 10 minutes then remove the covers from the icing and microwave at 50% power (Level 5 out of 10) for 10 to 15 seconds or until thin enough to drizzle. Drizzle with the desired amount of icing and dig in!