Easy Cinnamon Roll Breakfast Bake

Oh my gosh, have you ever had one of those mornings where you’re scrambling to get breakfast on the table while simultaneously trying to get everyone out the door? That was me every single weekday until I discovered this magical cinnamon roll breakfast bake. It’s seriously the easiest solution for busy mornings – just grab those refrigerated cinnamon rolls from your fridge (you know the ones!), chop ’em up, pour over a simple egg mixture, and boom – you’ve got a warm, gooey breakfast casserole that’ll make you look like a morning superhero. My kids go absolutely nuts for this, and I love that it takes me less than 10 minutes to throw together before popping it in the oven. Trust me, once you try this cinnamon roll breakfast bake, you’ll never dread weekday breakfasts again!

Why You’ll Love The Easiest Cinnamon Roll Breakfast Bake

• Minimal effort: With just a few simple steps and pantry staples, you can whip this up in no time.
• Crowd-pleasing flavor: Who can resist the combo of cinnamon rolls, eggs, and that sweet icing drizzle?
• Versatile: Perfect for breakfast, brunch, or even a cozy dessert—it fits any occasion.
• Kid-approved: My picky eaters go crazy for this every single time!

Ingredients for The Easiest Cinnamon Roll Breakfast Bake

Here’s everything you’ll need to make this heavenly breakfast bake – and I promise, it’s all stuff you probably have right now or can grab super quick at the store. The beauty of this recipe is how simple the ingredients are!

• 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing – The kind that pops open (that sound still makes me jump!)
• 4 large eggs – Not medium, not extra large – large eggs give the perfect custardy texture
• 1/2 cup milk – Any kind works, but whole milk makes it extra rich
• 2 tbsp granulated sugar – Just enough sweetness to balance everything
• 1 tsp vanilla extract – The good stuff if you’ve got it!
• 1/2 tsp ground cinnamon – Because you can never have too much cinnamon flavor

See? Told you it was simple! Now let’s get baking…

Equipment You’ll Need

Don’t worry – you don’t need any fancy gadgets for this cinnamon roll breakfast bake! Just grab:

• A trusty 9×13-inch baking dish – glass or ceramic works great
• One mixing bowl for your egg mixture
• A whisk (or fork if you’re feeling lazy – I’ve been there!)

That’s seriously it. Now you’re ready to make breakfast magic!

How to Make The Easiest Cinnamon Roll Breakfast Bake

Okay, let’s get to the fun part – making this ridiculously easy breakfast bake! I promise you’ll be shocked at how simple this is. Just follow these steps, and in less time than it takes to brew your coffee, you’ll have a warm, cinnamon-y masterpiece bubbling in your oven.

Step 1: Prep the Cinnamon Rolls

First things first – preheat that oven to 375°F (190°C). While it’s heating up, grab your baking dish and give it a quick spray with nonstick cooking spray or rub it down with butter. Now for the best part – open those cinnamon roll cans (careful with that pop sound – gets me every time!).

Here’s my little trick: use kitchen shears to cut each cinnamon roll into quarters. They don’t need to be perfect – rustic is charming! Scatter all those sweet, doughy pieces evenly in your prepared dish. Trust me, those little edges will get extra crispy and delicious in the oven.

Step 2: Mix the Egg Mixture

Now let’s make that magical custard-like mixture that transforms this from simple cinnamon rolls to breakfast bake perfection. Grab a mixing bowl and crack in those eggs. Add your milk, sugar, vanilla extract, and cinnamon.

Here’s where you want to whisk it really well – about 30 seconds of vigorous whisking should do it. You’re looking for everything to be completely combined with no streaks of egg white remaining. The mixture should be slightly frothy on top when you’re done.

Step 3: Bake and Finish

Pour your egg mixture evenly over those waiting cinnamon roll pieces. Don’t worry if some pieces peek out – that just means extra texture variety!

Slide it into your preheated oven and set your timer for 25-30 minutes. You’ll know it’s done when the top turns a beautiful golden brown and the center doesn’t jiggle when you gently shake the pan. Oh, and your kitchen will smell absolutely heavenly!

Here’s my golden rule: let it cool for just 5 minutes before drizzling on that icing from the cinnamon roll cans. This keeps it from melting into oblivion while still getting nice and melty. Serve it warm and watch how fast it disappears!

Tips for Perfecting The Easiest Cinnamon Roll Breakfast Bake

After making this dozens of times (seriously, my family requests it weekly!), I’ve picked up a few tricks for cinnamon roll breakfast bake perfection. First, don’t skip the 5-minute cooling time before icing – it makes all the difference in getting that perfect drizzle rather than a melted mess. Second, use kitchen shears for cutting the rolls – way easier than a knife! And my secret weapon? A dash of nutmeg in the egg mixture adds amazing depth.

Variations for The Easiest Cinnamon Roll Breakfast Bake

Want to mix things up? Try tossing in a handful of chopped pecans or walnuts before baking for some crunchy texture. For fruit lovers, diced apples or pears nestle perfectly between the cinnamon rolls. Feeling indulgent? A sprinkle of chocolate chips never hurt anybody! The best part? All these extras take literally seconds to add.

Serving Suggestions

This cinnamon roll breakfast bake pairs perfectly with a hot cup of coffee, fresh berries on the side, or a dollop of Greek yogurt for a balanced start to your day!

Storage and Reheating

Got leftovers? (Somehow!) Pop any remaining cinnamon roll breakfast bake in an airtight container – it’ll keep beautifully in the fridge for up to 3 days. When you’re ready for round two, reheat individual portions in the microwave for 30-45 seconds until warm and gooey again. If you’re reheating the whole pan, cover with foil and warm in a 300°F (150°C) oven for about 15 minutes. Pro tip: add fresh icing drizzle after reheating for that just-baked taste!

Nutritional Information

Just a quick heads up – nutrition can vary based on your specific ingredients, but here’s the general breakdown per serving: about 320 calories, 45g carbs, and 7g protein. Not bad for something that tastes this indulgent, right? The cinnamon rolls do most of the heavy lifting here, but the eggs add some nice protein to help balance things out!

Frequently Asked Questions

Q: Can I use homemade cinnamon roll dough instead of the canned kind?
Absolutely! While the canned rolls make this super quick, homemade dough works great too. Just roll it out, sprinkle with cinnamon sugar, slice, and arrange in the pan. You might need to adjust baking time slightly since homemade dough tends to be thicker.

Q: Can I prepare this cinnamon roll bake the night before?
You bet! Assemble everything the night before (minus the icing), cover tightly, and refrigerate. In the morning, just pop it in the oven – you might need to add 5-10 extra minutes since it’ll be cold. The icing should always go on after baking though!

Q: My family doesn’t like eggs – can I leave them out?
The eggs create that wonderful custardy texture, but you can try using just the milk mixture without eggs for a softer, bread pudding-like version. It won’t hold together as firmly but will still taste delicious!

Q: Can I freeze leftovers of this breakfast bake?
I don’t recommend freezing the fully baked dish – the texture gets a bit soggy when thawed. But the unbaked casserole freezes beautifully for up to 2 months! Just thaw overnight in the fridge before baking.

Final Thoughts

There you have it – the easiest, most delicious way to turn ordinary cinnamon rolls into a showstopping breakfast bake! I can’t wait for you to try this recipe and see how it transforms your busy mornings. When you do, come back and tell me how your family loved it – I live for those kitchen success stories!

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