Okay guys- I promise that after this recipe I'll take a break from the cinnamon.
Is there anything better than waking up to a batch of warm, gooey cinnamon rolls? Before this morning, I would have said "No! Of course not! Now shut up and let me eat in peace!"
I made a Cinnamon Roll Breakfast Bake.
And I topped it with bacon.
And cinnamon sugar pecans.
And I ate entirely too much of that sticky sweet deliciousness- especially for someone who has to fit into a wedding dress in a month.
The beautiful thing about this bake is that you can make it as 'lazy' as you want by using store-bought cinnamon roll dough (think Pillsbury) or by making your own (my favorite recipe). If you do opt to use your own cinnamon roll recipe, make sure the rolls aren't too 'wet' (i.e. minimal butter in the filling and a little firmer dough if usually very soft). This will ensure that your bake doesn't get overly soggy, and that your dough still soaks up some of the egg batter.
I highly recommend the addition of the pecans and bacon- they both provide a wonderful textural contrast to the soft cinnamon roll bites.
Cinnamon Sugar Breakfast Bake
- 2 cans cinnamon rolls (or approximately 16 homemade rolls)
- 1/4 cup butter, melted + 2 TB butter, melted
- 1/4 cup maple syrup
- 1/2 cup heavy whipping cream
- 4 eggs
- 2 tsp vanilla
- 2 tsp cinnamon
Preheat oven to 375 and grease a 3 quart baking dish with the extra 2 TB melted butter. Be sure to grease up the sides of the dish.
Cut each roll into 4 pieces (if using homemade dough that produces especially large rolls, cut into 6 pieces) and add to baking dish.
In a large bowl, combine all remaining ingredients. Pour over cinnamon roll pieces and bake for 25-30 minutes, until the center is no longer jiggly.
Allow to cool for ten minutes, then top with syrup or glaze (use package glaze from store-bought rolls or make your own with heavy cream, powdered sugar, maple syrup and a touch of coffee to desired consistency/sweetness), bacon pieces and chopped cinnamon sugar pecans.