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Cinnamon Roll Breakfast Casserole
Ree Drummond’s cinnamon roll breakfast casserole is made with store-bought cinnamon roll dough, pecans, and cinnamon. It’s an easy Christmas breakfast idea.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350˚F. Generously butter a 9-by-13-inch baking dish. Cut each round of cinnamon roll dough into 4 pieces. Reserve the frosting packets.
2
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.
large eggs4
3
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.
4
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.
Nutrition Facts
calories
495 Calories
fat Content
14 g
fiber Content
3 g
sugar Content
16 g
sodium Content
876 mg
protein Content
17 g
trans Fat Content
0 g
cholesterol Content
108 mg
carbohydrate Content
71 g
saturated Fat Content
5 g
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