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Steps
1
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange rolls from both cans of dough as evenly as possible in baking dish. Bake 13 to 17 minutes or until golden brown. Cool in pan 10 minutes on cooling rack. Remove rolls from pan to cooling rack to cool completely. Place icing in refrigerator.
2
Cut each roll into 9 pieces, cutting lengthwise into 3 pieces then cutting each piece into thirds. Place about half of pieces to evenly cover bottom of baking dish.
3
In small bowl, combine cream cheese, 2 tablespoons sugar and milk. Spoon dollops of cream cheese mixture over roll pieces in baking dish. Layer with remaining roll pieces.
4
In medium bowl, beat egg mixture with whisk until well blended; pour evenly over top of cinnamon roll mixture. With back of spoon, gently press roll pieces into egg mixture. Cover with foil; refrigerate overnight.
5
Heat oven to 350°F. Uncover; bake 35 to 45 minutes or until browned and set in center. Spoon icing over warm casserole; spread as desired. Serve warm.
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Set icing out on the countertop for the last 15 minutes of the baking time so it’s easier to spoon over the baked casserole.
The breakfast bake should refrigerate at least 4 hours before baking.
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Nutrition Facts
Serving Size:1 Serving
Calories
560.1
Total Fat
27.3g
42%
Saturated Fat
14.2g
71%
Cholesterol
195.9mg
65%
Sodium
664.4mg
28%
Potassium
188.8mg
5%
Total Carbohydrate
67.3g
22%
Dietary Fiber
2.8g
11%
Sugars
36.1g
Protein
12.9g
% Daily Value*:
Vitamin C
1.10%
1%
Calcium
15.80%
16%
Iron
14.30%
14%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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