This Cinnamon Roll Casserole is definitely a special occasion breakfast perfect for a holiday, birthday or weekend morning. As you know, I’m about “healthier” options and treats in moderation. This is a breakfast option I would not eat regularly but it’s definitely a treat I wanted to share for your enjoyment.
Cinnamon Roll Casserole Recipe
Ingredients
- 2 tsp olive oil
- 1 (17.5 oz) can refrigerated cinnamon rolls
- 4 large organic eggs
- 1/2 cup unsweetened almond milk
- 2 tbsp organic whipped cream cheese
- 1 tsp ground cinnamon
- 1/2 tsp ground sea salt
Instructions
- Grease a 1-quart baking dish with oil.
- Roughly chop the cinnamon rolls and place them in the prepared dish. Reserve the prepared frosting in the refrigerator.
- Whisk together the eggs, milk, cream cheese, cinnamon and salt.
- Pour mixture over the rolls and refrigerate for up to 12 hours.
- Preheat the oven to 350 degrees.
- Remove baking dish from the refrigerator while the oven is preheating.
- Bake for 25-30 minutes or until golden brown.
- Drizzle with reserved frosting and enjoy.
Notes
Recipe makes 6 servings
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