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Cinnamon Roll Breakfast Bake
Warm, puffed, and dripping with vanilla butter icing, this breakfast casserole transforms simple cinnamon raisin bread into a sliceable morning treat. The bread soaks in a rich egg custard before baking until golden brown, giving you all the cozy flavors of a classic cinnamon roll without the fuss of kneading dough. It's a fantastic shortcut for relaxed weekend brunches or special holiday mornings when you'd rather be sipping coffee than rolling out pastry.
Equipment
- Oven
- Hand Mixer
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. In a large mixing bowl, whisk the eggs, milk, sugar, vanilla extract, and cinnamon together until completely smooth.
- 2Toss the quartered cinnamon raisin bread into the egg mixture. Stir well to break the bread into smaller chunks so it absorbs the liquid evenly. 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.
- 4While the casserole bakes, prepare the icing. Combine the powdered sugar, softened butter, 2 tablespoons of milk, and vanilla extract in a bowl. 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.
- 6Spread the icing evenly over the warm casserole right after it comes out of the oven. The residual heat helps the icing melt into the bread. Slice into nine squares.
Notes
- Make ahead: Assemble the casserole the night before, cover tightly, and store in the fridge. Add 5 to 10 minutes to the baking time if baking straight from cold.
- Storage: Keep leftover squares in an airtight container in the fridge for up to 3 days.
- Reheat: Warm individual slices in the microwave for 15 to 20 seconds so the icing melts slightly without drying out the bread.