Ingredients
2 cans refrigerated cinnamon rolls (with icing packets), cut into quarters
3 large eggs
1/2 cup milk (whole milk recommended)
1/4 cup heavy cream (optional, for extra richness)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg (optional)
2 tablespoons melted butter
Instructions
Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
Cut cinnamon rolls into quarters and spread evenly in the dish.
In a bowl, whisk together eggs, milk, cream, vanilla, cinnamon, and nutmeg.
Pour the egg mixture evenly over the cinnamon rolls.
Drizzle melted butter over the top.
Bake uncovered for 30–35 minutes, or until set in the center and lightly golden.
Remove from oven and drizzle with included icing packets while warm.
Serve immediately.
Notes
Cooking Tips
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Let the bake rest for 5 minutes before serving so it sets up nicely.
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For a crispier top, broil for 1–2 minutes at the end (watch closely).
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Use a glass or ceramic baking dish for more even baking.
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Warm the icing packets slightly before drizzling for smoother coverage.
Variations
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Cream Cheese Cinnamon Roll Bake: Add 4 oz softened cream cheese in small dollops before baking.
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Apple Cinnamon Roll Bake: Add ½ cup diced apples tossed with cinnamon and brown sugar.
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Pumpkin Spice Version: Whisk ¼ cup pumpkin purée and ½ teaspoon pumpkin spice into the egg mixture.
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Pecan Roll Bake: Sprinkle ¼ cup chopped pecans over the top before baking.
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Overnight Prep: Assemble everything the night before, cover, refrigerate, and bake fresh in the morning.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 21g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 44g
- Protein: 6g