Cinnamon Roll Breakfast Bake

Cinnamon Roll Breakfast Bake
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This overnight breakfast bake uses store bought cinnamon rolls! Your family will love this on Easter morning. 
10 min
Prep Time
8:55
Total Time
10 servings

Ingredients

Bread Mixture

1/4 cup
Land O Lakes® Butter, melted
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

Icing

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

Directions

  1. Melt butter in 13x9-inch baking dish. Place cinnamon roll cubes into prepared baking dish. 
  2. Combine eggs, half & half, milk, 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. 
  3. Heat oven to 350°F.
  4. Remove breakfast bake from refrigerator; uncover. Bake 40-50 minutes until knife inserted into center comes out clean and bake is puffed and golden. Remove from oven; let cool 5 minutes. 
  5. Combine cream cheese and 2 tablespoons 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.

Recipe Tips

Nutrition Facts (1 serving)

Calories
480
Cholesterol
180mg
Carbohydrates
41g
Protein
11g
Fat
30g
Sodium
380mg
Dietary Fiber
0g

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