This overnight breakfast bake uses store-bought cinnamon rolls to create a delicious sweet treat! Your family will love this any weekend morning.
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1/4 cup Land O Lakes® Butter
7 (5-inch) (16 cups) bakery cinnamon rolls without icing, cubed
7 large Land O Lakes® Eggs
2 cups Land O Lakes® Half & Half
1 cup milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 ounces (1/2 cup) cream cheese, softened
2 tablespoons Land O Lakes® Butter, melted
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons Land O Lakes® Half & Half
Melt 1/4 cup butter in 13x9-inch baking dish. Place cinnamon roll cubes into prepared baking dish.
Combine eggs, 2 cups half & half, milk, 2 teaspoons vanilla, cinnamon and salt in bowl. Beat until well mixed. Pour over cubes in baking dish. Press down slightly. Cover; refrigerate 8 hours or overnight.
Heat oven to 350°F.
Remove breakfast bake from refrigerator; uncover. Bake 40-50 minutes or until knife inserted into center comes out clean and bake is puffed and golden. Remove from oven; let cool 5 minutes.
Combine cream cheese and 2 tablespoons melted butter in bowl; beat until creamy. Add powdered sugar, 1/2 teaspoon vanilla and enough half & half for desired drizzling consistency. Beat at low speed until smooth. Drizzle over warm breakfast bake. Serve warm.
Turn this into a full breakfast spread by serving with cut-up fresh fruit and cooked bacon or sausage.