When I was a kid, treats were few and far between. We didn’t have a whole lot of extra money, but occasionally, there would be food treats in the form of Pillsbury Cinnamon Rolls. My sister Kendra and I worked out a system with them–My mom (or dad–Whichever parent bought them) would get two, and we’d each get three. For the icing, whoever spread the icing on got to lick the lid, and pick their rolls first. The other got whatever was left in the plastic container and got to lick the knife. What can I say? We were weird kids with an incredible need for everything to be exactly 50-50. It makes me laugh now, so I associate fond memories with Pillsbury Cinnamon Rolls.
A couple weeks ago, my friend Michelle brought me a slice of a breakfast casserole she made with cinnamon rolls–She rattled off the recipe, and while I didn’t write it down, I thought I could pretty well figure it out. Imagine my surprise when I went to Google it, and discovered it’s right off the Pillsbury website! I cut it back somewhat, and changed a couple things, since it’s just the three of us, but it makes for a perfect holiday breakfast: The Pillsbury Cinnamon Roll Breakfast Bake.
I inhaled the piece MIchelle brought me–And with good reason. It’s delicious! It’s a warm, comfort-food breakfast, without the hassle of making a full-out bread pudding or French toast. It’s perfect for a brunch, weekend or holiday breakfast (we had it Thanksgiving morning), and you can easily double it to feed a larger group of people.
- 2 Tbsp. unsalted butter, melted
- 1 can Pillsbury cinnamon rolls, icing reserved
- 3 large eggs
- ¼ C heavy cream
- 1 tsp. cinnamon
- 1½ tsp. vanilla extract
- pinch of salt
- ½ C pecan or walnut pieces
- ½ C maple syrup
- powdered sugar (optional)
- Preheat the oven to 375 degrees F. Drizzle the melted butter in the bottom of a 9 x 9-inch baking dish. Separate the cinnamon rolls and cut each into 6 or 8 pieces. Place them in the baking dish.
- Whisk together the eggs, cream, cinnamon, vanilla and a pinch of salt. Pour the mixture over the cinnamon rolls. Scatter the pecans or walnuts over the top. Drizzle with the maple syrup.
- Bake for 25-28 minutes or until golden brown. Let rest 15 minutes before serving.
- Remove the metal cover from the icing and warm in the microwave 10-15 seconds, or until thin enough to drizzle on top of the casserole. Sprinkle with powdered sugar, if desired.
And if you need more inspiration, Pillsbury has lots of other ideas for their Cinnamon Rolls, including this Cinnamon Roll Christmas Tree, which my craft-challenged self might actually attempt for Christmas morning (I think the bambino would get a huge kick out of it)!
DISCLOSURE: I was provided Cinnamon Rolls by Pillsbury through Platefull Co-Op, but no other compensation. All thoughts/opinions are my own.