Ingredients
– 2 cans of refrigerated cinnamon rolls (you can use any brand you like)
– 6 large eggs
– 1 cup of milk
– 1 teaspoon vanilla extract
– 1 tablespoon ground cinnamon
– 1/2 cup of brown sugar
– 1/4 cup of butter, melted
– 1/2 cup of chopped pecans (optional)
– Cream cheese icing (from the cinnamon roll cans or homemade)
Equipment Needed
– 9×13 inch baking dish
– Mixing bowl
– Whisk
– Measuring cups and spoons
– Rubber spatula
– Knife (for cutting cinnamon rolls)
Step-by-Step Instructions
To kick off this mouthwatering Cinnamon Roll Casserole, preheat your oven to 350°F (175°C). While that warms up, I like to take out my baking dish and grease it lightly with butter or cooking spray. Then, I open up the cans of cinnamon rolls and chop them into quarters. It feels a bit like playing with dough, and I love the smell of the cinnamon filling wafting through my kitchen already! This step creates bite-sized pieces that soak up all the deliciousness. (See the next page below to continue steps…)