Cinnamon Roll Bake

Glow up for canned cinnamon rolls

Before baking. Somehow each time I’ve made this it is devoured before I can take a photo. I take that as a good sign!

There’s something nostalgic and comforting about cinnamon rolls fresh from the oven. But making a dozen from scratch on a busy morning is less than realistic in my season of life. This easy cinnamon roll bake is a go-to when I’m hosting a group for brunch or need something sweet on the table with minimal effort.

Ingredients

• 2 cans refrigerated cinnamon rolls

• 4 large eggs

• 1/2 cup half-and-half

• 2 teaspoons vanilla extract

• 1 teaspoons ground cinnamon

• Optional: 1/4 cup maple syrup or brown sugar

• Icing from the cinnamon roll rubs

Instructions

1. Preheat your oven to 350 degrees and grease a 9x13 baking dish.

2. Open the cinnamon rolls and set aside the icing packets. Cut each roll into quarters and scatter them evenly in the dish.

3. In a bowl, whisk together the 4 eggs, 1/2 cup half and half, 2 teaspoons vanilla, and 1 teaspoon cinnamon. Pour the mixture evenly over the cinnamon roll pieces.

4. For extra sweetness and gooeyness, drizzle the maple syrup or sprinkle the brown sugar over the top (optional, but delicious).

5. Bake for 30-35 minutes or until the top is golden and the center is set.

6. Let it cool slightly, then drizzle the icing over the warm bake.

Notes

You can prep the casserole the night before, cover it, and refrigerate. The next morning, just bake and drizzle. It may require a few additional minutes of cook time.