1 / 1
Cinnamon Roll Breakfast Bake
This comforting breakfast casserole transforms cinnamon raisin swirl bread into a sweet, sliceable morning treat. The bread soaks in a rich egg custard before baking until puffed and golden. It delivers all the cozy flavors of a classic cinnamon roll without the fuss of kneading dough. A quick vanilla butter icing melts beautifully over the warm squares. Serve this easy bake for a relaxed weekend brunch or a special holiday breakfast.
Ingredients
- 4 eggs, beaten
- 1 c. plus 2 T. milk
- 2 T. sugar
- 1 t. vanilla extract
- 1/2 t. cinnamon
- 12 slices cinnamon raisin swirl bread, quartered
- 2 c. powdered sugar 2 T. butter, softened 2 to 3 T. milk 1/4 t. vanilla extract
Instructions
- 1Coat a 9x9-inch baking dish with nonstick spray and set it aside. Whisk the eggs, milk, sugar, vanilla extract, and cinnamon together in a large mixing bowl until completely smooth.
- 2Toss the quartered cinnamon raisin bread into the egg mixture. Stir well to break the bread into smaller chunks and help it absorb the liquid. Let the mixture rest for 5 minutes, then pour it into the prepared baking dish.
- 3Bake at 350 degrees Fahrenheit for 30 to 40 minutes. The casserole is ready when it puffs up and a knife inserted into the center comes out clean. Spread the prepared icing over the warm bake and slice it into nine squares.
- 4Prepare the icing in a separate bowl by combining the powdered sugar, softened butter, two tablespoons of milk, and vanilla extract. Mix on low speed with an electric hand mixer until the sugar incorporates, then turn the speed up to medium.
- 5Continue beating the icing until it becomes completely smooth and easy to spread. Stir in an extra tablespoon of milk if the mixture feels too thick.
- 6Serve the warm cinnamon roll bake immediately alongside your favorite morning coffee or tea.