Cinnamon Roll Breakfast Casserole
When I think breakfast casserole, I immediately think sausage, eggs, hash browns, and cheese. This is an entirely different recipe. While I like savory breakfast, cinnamon rolls are a good sweet option. Using canned cinnamon rolls keeps this recipe simple and fast. I found this on the Pioneer Woman website a while back and only recently tried it. I forgot to take a picture of mine, so I’m using the photo included on the website. (It looks better than mine in that Pioneer Woman casserole dish anyway).
1 tbsp. salted butter, for the baking dish
3 12.4-ounce tubes refrigerated cinnamon roll dough (with frosting)
4 large eggs
1/2 c. half-and-half
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1/3 c. packed dark brown sugar
1/3 c. pecans. chopped
1/3 c. sour cream
Preheat the oven to 350˚. Generously butter a 9-by-13-inch baking dish. Cut each round of cinnamon roll dough into 4 pieces. Reserve the frosting packets.
Whisk together the eggs, half-and-half, cinnamon and salt in a large bowl. Add the cinnamon roll dough and toss lightly to coat. Pour into the baking dish.
Mix the brown sugar and pecans in a small bowl. Sprinkle on top of the casserole and bake until puffed, golden brown and cooked through, about 35 minutes.
Meanwhile, whisk together the contents of the frosting packets and the sour cream in a medium bowl until smooth. Let the casserole cool for 10 minutes, then drizzle with the frosting.
Recipe from ThePioneerWoman.com.