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Cinnamon Roll French Toast Casserole

January 14, 2014

*1/31-Hi new friends, it looks like this post has received quite a bit of foot traffic lately, as in over 10,000 different people have visited this page!  Sweet!  This recipe is pretty awesome so I do hope you enjoy!  I thought it would be fun to host a giveaway in honor of all of my new visitors.  I’m giving away a $25 gift card to Target ;)  The contest is open until next Friday, 2/7 at 1159pm.  The winner will be drawn at random and will be announced on Saturday morning: 2/8. Here are the different ways to be entered, each line item you complete is another entry:

1. Like my facebook page.

2. Share a link to one of my blog posts on your facebook page.

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Original post:  I have been meaning to post my favorite new recipe from the holidays: Cinnamon Roll Casserole!  I’ve made this about 4 times in the past month, and everyone loves it!!  This recipe is super easy and requires hardly any prep time. It’s perfect for a brunch, potluck or holiday breakfast!  I also like that it’s a fairly inexpensive recipe for the quantity made, it can easily be doubled and most of the ingredients you probably have at home: vanilla extract, cinnamon, sugar, nutmeg and eggs ;) I hope you enjoy!

Cinnamon Roll French Toast Casserole

Cinnamon roll Casserole

Adapted from here

Ingredients

2 cans Cinnamon rolls
1/2 cup butter, melted
1/3 cup sugar
2 eggs
3/4 cup heavy whipping cream (half & half works too)
3 tsp cinnamon
1/4 tsp nutmeg
2 tsp vanilla extract
1/2 cup chopped pecans
Icing from cinnamon roll packages

Directions
1. In a large glass bowl, melt butter with sugar. 

2. Beat in eggs, cream, cinnamon, nutmeg and vanilla.

3. Open canned cinnamon rolls, slice each cinnamon roll into fourths. Place cinnamon roll pieces into the bowl of egg mixture and toss to thoroughly coat.Then pour the pieces, coated in egg mixture, into a greased 9×12 casserole dish and spread out evenly. Use any leftover egg mixture to coat the casserole.

4. Sprinkle with pecans and then bake on 350˚ on a low rack for 35-40 minutes or until brown (I stuck a toothpick inside to determine if the casserole was ready. I like mine a little on the moist side, baked for about 35 minutes.)

5. Remove casserole from oven. Warm icing from cinnamon rolls in microwave for 15 seconds; pour evenly over bake.

Serves: 6-8

Cinnamon Roll Casserole

Thanks for stopping by!!

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12 Comments leave one →
  1. January 14, 2014 11:15 am

    This looks delicious! I have to make time to try this dish. mywhiteT.com

  2. elizabeth permalink
    January 14, 2014 12:20 pm

    lovely! Can’t wait to try it. Thanks for sharing :)

  3. January 30, 2014 8:49 pm

    It looks so tastey I can’t wait to make and eat with friends and neighbors. thank you so much for sharing!

  4. julie permalink
    January 31, 2014 9:49 am

    I am gonna try it this weekend!!!!

  5. melissa permalink
    January 31, 2014 10:43 am

    I wonder if i can make this in crock pot

  6. January 31, 2014 9:25 pm

    I only have whole wheat bread, how would that work?

  7. Heidi permalink
    February 1, 2014 5:07 pm

    I have mine in the oven right now. Why have 1/2 and 1/2 in the ingredient list but not actually use it?

    • February 2, 2014 9:26 pm

      The half and half can be used in place of the heavy whipping cream. The cream or half and half is used in step 2.

  8. Riita permalink
    February 2, 2014 1:54 pm

    I will be fixing this for my family! I’m on W.W. I will try to see how many calories I can cut without losing the flavor!!

  9. February 8, 2014 8:18 am

    Tina you know you will have to make it for me I don’t have all those ingredients at my house

  10. Joy Williams-Landry permalink
    February 8, 2014 7:07 pm

    Sounds awesome

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