Cinnamon Roll Breakfast Casserole
Description
You can use refrigerated cinnamon rolls to make a scrumptious breakfast casserole. Add a few simple ingredients like eggs, Half and Half, and dark brown sugar and you have a simple to make breakfast, a snack or dessert that everyone will devour.
Ingredients
1 T. salted butter, for the baking dish
3 - 12.4 oz. tubes refrigerated cinnamon roll dough, with the frosting
4 large eggs
1/2 c. Half and Half
1/2 t. ground cinnamon
1/4 t. kosher salt
1/3 c. packed dark brown sugar
1/3 c. pecans, chopped
1/3 c. sour cream
Directions
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Preheat the oven to 350 degrees F. Generously butter a 9x13 inch baking dish.
Cut each cinnamon roll round dough into 4 pieces. Set aside the frosting packets.
Whisk together the eggs, Half and Half, cinnamon and salt in a large bowl. Add the cinnamon roll dough pieces; toss lightly to coat. Pour into the prepared baking dish.
Mix the brown sugar and pecans in a small bowl; sprinkle on top of the casserole.
Bake until puffed, golden brown and cooked through, about 35 minutes, checking after 20 minutes to see if it's done.
Meanwhile, whisk together the frosting from the packets and the sour cream in a medium bowl until smooth.
When the casserole is done, allow it to cool for 10 minutes; drizzle the frosting across the top of the casserole.
Serve warm with fruit or a fruit salad on the side.
8-10 servings.