This Cinnamon Roll Breakfast Bake is made from scratch, no canned cinnamon rolls here. Who wouldn’t want to wake up to this for breakfast?
I was telling my husband the other day that after 7th grade I forged my mom’s signature on all forms and papers for school. As I said it out loud I thought to myself how horrible that sounded. In full disclosure I promise that it was with no ill intent ever. I was super independent and a good student, not to mention the last of 10 kids so my mom wasn’t really keeping an eye on my every move. It was more for convenience, not malicious at all. I’m such a rule abider so I’m still kind of shocked at 13 year-old self (is that how old one is in 7th grade?) for being so rebellious.
My husband is totally a rule bender. Not for anything major. I’m talking like taking our kids to the church nursery a week before she was the legal 18-month age limit or sneaking into the pool after closing time at hotels. Every time we go to Water World in Colorado with his family it’s only a matter of time before someone gets yelled at by one of the lifeguards for breaking one of the rules. It all makes me really uncomfortable. I am a rule follower/buzzkill/wet blanket/zero fun at all. Which is why my husband is the yin to my yang.
Anywho. For all of the cinnamon casseroles I’ve ever had basically you get cinnamon rolls in a can, quarter them, add some eggs, bake it and then drizzle the frosting that comes in the little tub with it. It’s good but not really what I crave. I wanted to come up with a more from scratch version. No, I didn’t make the French bread by myself but you get what I mean.
I made a couple of versions before I settled on this one. As with most breakfast casseroles, eggs are the primary ingredient. But it is possible to be too egg-y. My first version started with a dozen eggs and this final version is down to eight eggs. I am not a huge fan of wet bread pudding like casseroles either. I added a little milk but not a ton because I did not want a mushy mess.
Finally, cream cheese frosting is the only thing that should ever touch the top of a cinnamon roll. You just need a drizzle (okay a heavy drizzle) and you are in cinnamon roll heaven!
The best part is that you can totally make this ahead of time, overnight is even better!
|Cinnamon Roll Breakfast Bake|| |
- 8 large eggs
- ½ cup granulated sugar
- ½ cup milk
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- ¼ teaspoon baking powder
- 1 (12 oz) loaf French bread, cubed
- ¼ cup unsalted butter, melted
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, softened
- 2 tablespoons cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 Tablespoon milk, (more as needed)
- Spray a 9x13 baking dish with cooking spray.
- For the bread mixture: In a large bowl, whisk together the eggs, ½ cup white sugar, ½ cup milk, 1 tablespoon cinnamon, vanilla, and baking powder. Add the cubed French bread and toss to coat.
- Pour into the prepared dish. Cover and refrigerate for four hours or overnight.
- Remove dish from the fridge and preheat oven to 350 degrees F.
- For the Cinnamon Drizzle: In a small bowl combine the ¼ cup melted butter, ¼ cup brown sugar, and 1 tablespoon of cinnamon. Drizzle over bread.
- Bake 30-40 minutes or until desired level is reached. If you like your casserole more like bread pudding bake closer to 30 minutes. If you like it on the more dry side, closer to 40 minutes. Cover with foil towards the end of baking if top starts to brown too much.
- For the frosting: With a hand mixer, beat the butter, cream cheese, powdered sugar, vanilla, and milk. Whip until creamy. Add more milk if desired. You want it a consistency that you can drizzle. I like to put mine in a ziploc bag, snip off the corner and drizzle it. You can also just add a dollop with a spoon. Enjoy!