Weekends are for breakfast- this is one of my personal mantras.
Breakfast foods are some of my all time favorites, it’s almost a whole food group for me. I love waking up on the weekend to delicious breakfast with my family. What makes it even better is breakfast that can be assembled the night before and just pooped in the oven so that I have plenty of time for morning cuddles!
One of my breakfast go-to’s is Cinnamon Roll Casserole. This is like a breakfast bread pudding (although I would totally eat regular bread pudding for breakfast, too). It is rich and warm, perfect with your morning coffee!
Cinnamon Roll Casserole
- 2 cans of Philsbury Cinnabon Cinnamon Rolls
- 3/4 cups Sweetened Condensed Milk
- 1/2 cup Half and Half
- 1 tsp Vanilla Extract
- 3 Eggs
Preheat your oven to 425 degrees. Spray a baking dish (I use a ceramic pie dish but a 9X13 will work just as well). Take one roll of cinnamon rolls and cut each roll into quarters, layer on the bottom of you dish. Take several tablespoons of your sweetened condensed milk and drizzle over the pieces of cinnamon rolls. Quarter the next can of cinnamon rolls and place a second layer in the pan. In a separate bowl mix the remaining sweetened condensed milk, eggs, half and half and vanilla extract. Whisk together and pour over the cinnamon roll bits. Bake at 425 degrees for 20-25 minuets or until golden brown. While it’s still hot spread on the icing that comes with the cinnamon rolls and serve!
If you are making this the night before I wait to pour the custard mix into the dish until the morning.