Cinnamon Roll Breakfast Bake

Quick Info

Breakfast Bakery Under 15 min 8+

Rating

0/5
Cinnamon Roll Breakfast Bake

Description

This overnight breakfast bake uses store bought cinnamon rolls! Your family will love this on Easter morning.

Ingredients

Bread Mixture

  • 1/4 cup Land O Lakes® Butter, melted 
  • 7(5-inch) (16 cups) bakery cinnamon rolls without icing, cubed
  • 7 large Land O Lakes® Eggs
  • 2 cups Land O Lakes® Half & Half
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Icing

  • 4 ounces (1/2 cup) cream cheese, softened
  • 2 tablespoons Land O Lakes® Butter, melted
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons Land O Lakes® Half & Half

Preparation

Melt butter in 13x9-inch baking dish. Place cinnamon roll cubes into prepared baking dish. 
 
Combine eggs, half & half, milk, vanilla, cinnamon, and salt in bowl. Beat until well mixed. Pour over cubes in baking dish. Press down slightly. Cover; refrigerate 8 hours or overnight. 
 
Heat oven to 350°F.
 
Remove breakfast bake from refrigerator; uncover. Bake 40-50 minutes until knife inserted into center comes out clean and bake is puffed and golden. Remove from oven; let cool 5 minutes. 
 
Combine cream cheese and 2 tablespoons butter in bowl; beat until creamy. Add powdered sugar, 1/2 teaspoon vanilla, and enough half & half for desired drizzling consistency. Beat at low speed until smooth. Drizzle over warm breakfast bake. Serve warm.

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