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Best of Makers

Overnight Breakfast Bake How-To

Blogger Nikki Barton shares a tasty cream-cheesy-cinnamon roll breakfast that you assemble the night before you bake it.

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Nikki Barton
Hectic mornings don’t need to consist solely of cold cereal or grab-and-go granola bars. Overnight casseroles are an easy way to provide a filling and delicious meal without all the time and effort during a busy morning. For this scrumptious casserole, all the work is done the night before, so the only thing you have to do in the morning is grab it from the fridge and throw it in the oven.

This particular breakfast bake has proved to be a new family favorite. It uses Pillsbury refrigerated cinnamon rolls as a substitute for the bread found in traditional breakfast casseroles, making it undeniably desirable. The cream cheese icing (with a little help from extra cream cheese!) just melts into every bite.

To begin, preheat oven to 375°F. Open both cans of cinnamon rolls and set the icing back in the fridge. Arrange cinnamon rolls as evenly as possible in greased 9x13 inch baking dish.
Bake cinnamon rolls for 13-17 minutes or until golden brown on top. Remove from oven and let cool completely.
Once cinnamon rolls have cooled completely, cut each cinnamon roll into 9 sections. Do this by cutting each cinnamon roll into 3 pieces length wise, and then cutting each of those three pieces into thirds.
Once each cinnamon roll has been cut up, remove half of the pieces from pan. Evenly distribute the first half of cinnamon roll pieces over the bottom of the baking dish, reserving the second half for later.
Cut the block of cream cheese into about 40 small squares. Evenly distribute the cream cheese squares over the tops of the cinnamon roll pieces.
Next, layer the second half of the cinnamon roll pieces evenly over the top of casserole. Set aside.
Combine eggs, vanilla, sugar, half-and-half and cinnamon into a large bowl. Whisk ingredients together until well combined. Pour egg mixture evenly over the top of the casserole. Press the cinnamon roll casserole down to absorb as much of the egg mixture as possible. Cover with foil and place in the fridge for 6-8 hours.
After casserole has set covered in the fridge for 6-8 hours, preheat oven to 350°F. Once oven is preheated, uncover casserole and bake for 35-45 minutes or until browned and set.
Place small scoops of icing over warm casserole and allow to melt. Take a knife and carefully spread icing over the top of the casserole as best as possible.
Serve warm.
Nikki Barton

About Nikki Barton of Chef in Training

Nikki cooks and bakes up a storm for her busy, young family. She specializes in simple, delicious recipes we can all feel good about and believes that great food should be a part of everyday life.

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