Tuesday, June 7, 2016

Cinnamon Roll Overnight Casserole

While downstate for Memorial Day weekend, I wanted to enjoy vacation more and think about having to prepare things less. This ooey gooey breakfast bake is perfect in that you can make it up the night before, bake the next morning, and all you have to do to finish it off is drizzle frosting on top! 


1 bag (12 pack) frozen cinnamon rolls (that comes with icing)
4 eggs
1 c. milk
2 Tbs. sugar
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. nutmeg

Spray a 9x13 baking dish (or foil pan like I used) with non stick cooking spray. Cut each frozen cinnamon roll into 4 triangles and lay in the bottom of the pan. In a medium size bowl, whisk the eggs, milk, sugar, vanilla and seasonings.

Pour the egg mixture over the cinnamon roll pieces. Cover with plastic wrap and place in the refrigerator overnight (make sure you also put the frosting packets in the fridge). The next morning, preheat the oven to 375. Remove the plastic wrap and loosely (and I mean do not at all press this down) place a piece of tinfoil over the casserole so it does not brown as quickly. Bake for 40 minutes. While baking, take the frosting packets out of the refrigerator to reach room temperature. Test the middle of the casserole to make sure it is cooked (use a knife) and if not, remove the tinfoil and cook for 5-10 more minutes. Let cool slightly before glazing with the frosting packets.

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