Cinnamon Bun Casserole Recipes

CINNAMON ROLL CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish with cooking spray.
• Combine 3/4 cup white sugar and cinnamon in a large bowl.
• Cut each biscuit into 4 pieces and toss in sugar mixture until well-coated. Transfer to prepared casserole dish.
• Heat 1/2 cup plus 2 tablespoons margarine in a saucepan over medium heat until melted, 3 to 5 minutes. Stir in remaining 1/2 cup white sugar, peanuts, and brown sugar. Pour over biscuits in the casserole dish, trying to moisten them evenly.
• Bake in the preheated oven until golden, about 40 minutes. Remove from oven, gently mix, and return to oven until puffed and browned, about 15 minutes more.
• Cool casserole slightly before serving, about 15 minutes.

CINNAMON ROLL FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• Cut each cinnamon roll into 8 pieces.
• In a separate bowl, whisk the eggs, milk, vanilla, and cinnamon. Set it aside.
• Pour the butter on the bottom of a 9 X 13 inch (22cm x 33cm) glass baking dish. Spread the cinnamon roll pieces evenly over the butter. Then pour the mixture over the cinnamon rolls. Pour 1 cup of maple syrup over the mixture.
• Bake at 375°F(190°C) for 25 min.
• Top with the icing from the cinnamon rolls.
• Enjoy!

CINNAMON ROLL CASSEROLE RECIPE

Steps:

• Grease a 9x13 pan.
• Cut up the rolls into small pieces and lay in the pan.
• In a bowl, whisk eggs, milk and spices.
• Pour over rolls making sure they are all well coated.
• Cover the baking dish with plastic wrap and refrigerate overnight, at least 6-8 hours. Rolls will thaw and rise.
• Preheat oven to 375 degrees.
• Bake the French toast for 35-40 minutes or until the rolls are well browned on top. If the rolls are getting too brown before being cooked all the way, cover with foil and continue baking.
• Remove from oven and frost with the cream cheese frosting from the cinnamon roll package Drizzle maple syrup if desired.

CINNAMON ROLL CASSEROLE

Steps:

• Preheat oven to 375ºF. Pour butter into a 9×13 glass baking dish and spread evenly. Cut each cinnamon roll into 8 small pieces and layer evenly over the bottom of the dish. (I like to use kitchen shears or a pizza cutter to easily cut the cinnamon rolls.)
• In a large liquid measuring glass or small bowl, whisk together eggs, milk, vanilla, and cinnamon. Make sure the egg is fully beaten within the milk. Pour egg mixture over the cinnamon rolls. Be sure the egg mixture is very evenly distributed. Drizzle syrup over egg mixture.
• At this point, you can cover and refrigerate overnight or immediately bake the casserole. Bake at 375º for 20-25 minutes or until cinnamon rolls are golden brown.
• Cool casserole for about 5 minutes. Remove covers from icing; microwave on medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle with icing, and enjoy!

CINNAMON ROLL CASSEROLE

Steps:

• Preheat the oven to 350º Fahrenheit. Spray a 9x13 baking pan with cooking spray.
• Open the cinnamon roll tubes and set aside the frosting. You'll use this to drizzle over the baked casserole.
• Cut each cinnamon roll into 4 pieces.
• Place the cinnamon roll quarters evenly in the baking pan.
• In a mixing bowl, whisk together the cream, eggs and cinnamon. Make sure the eggs are well mixed.
• Pour the egg mixture over the cinnamon rolls.
• Drizzle the syrup over the top.
• Bake for 30-35 minutes until the top is golden brown and puffy.
• Heat the frosting for 5-10 seconds in the microwave, then drizzle over the warm casserole.
• Serve immediately.

OVERNIGHT CINNAMON ROLL CASSEROLE

Steps:

• Mix eggs, milk, 1 tablespoon of the cinnamon, and vanilla extract in large bowl with wire whisk until well blended. Add bread cubes, and toss until they are evenly coated with the milk mixture. Pour into a 13 x 9-inch baking dish, that has been prepared with cooking spray. Cover and refrigerate for at least 4 hours, or overnight.
• When you're ready to bake the casserole, preheat the oven to 350°F. Remove casserole from refrigerator.
• In a small bowl, whisk together the melted butter, brown sugar and remaining 1 tablespoon cinnamon until combined. Drizzle the mixture evenly over the casserole.
• Bake uncovered for 25 to 30 minutes or until golden brown. While the casserole is baking, prepare the cream cheese icing (see below).
• Once the casserole is cooked through and toasted on top, remove it from the oven and transfer to a wire cooling rack. Drizzle the cream cheese icing over the top of the casserole. Then serve warm, drizzled with extra icing if desired.
• Whisk cream cheese, powdered sugar and vanilla extract together until smooth. Add milk - 1 teaspoon at a time - to thin out the icing, until it reaches your desired consistency. Use immediately, or refrigerate in a sealed container for up to 3 days.

OVERNIGHT CINNAMON ROLL CASSEROLE

Steps:

• Pour melted butter into a 13" x 9" baking dish then open both packages of cinnamon rolls. Reserve icing and cut each of the rolls into quarters. Arrange pieces in the bottom of the baking dish along with the melted butter.
• Sprinkle cooked and crumbled bacon and nuts evenly over the cinnamon roll pieces then set aside. In a medium-sized mixing bowl, whisk together eggs, milk and vanilla until well combined. Drizzle mixture over the cinnamon rolls. Cover and refrigerate overnight.
• Preheat oven to 375 degrees and bake 40-45 minutes or until golden brown. Remove from oven and cool for 10 minutes before drizzling or spreading the reserved icing over the cinnamon roll casserole. Serve immediately.

CINNAMON ROLL CASSEROLE

Steps:

• Place half of the cinnamon roll pieces in a greased 4- or 5-qt. slow cooker. Sprinkle with 1/4 cup pecans and 1/4 cup chocolate chips. In a small bowl, whisk the milk, syrup, vanilla and cinnamon until blended; pour over rolls. Top with remaining cinnamon roll pieces and remaining chocolate chips. Top with 1 packet of icing., For topping, mix flour, brown sugar and pie spice; cut in butter until crumbly. Stir in remaining pecans. Sprinkle over icing. Cook, covered, on low 2-1/2 to 3 hours or until rolls are set. Remove crock insert to a cooling rack and top with remaining icing. Serve warm.

CINNAMON ROLL CASSEROLE

Steps:

• Heat oven to 375°F Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish.
• Separate both cans of dough into 16 rolls; set icing aside.
• Cut each roll into 8 pieces; place pieces over butter in dish.
• In a medium bowl, beat eggs.
• Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces.
• Sprinkle with pecans; drizzle with 1/4 cup syrup.
• Bake 20 to 28 minutes or until golden brown.
• Cool 15 minutes.
• Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
• Drizzle icing over top.
• If desired, spoon syrup over individual servings.

EASY CINNAMON ROLL BREAKFAST CASSEROLE AND VIDEO

Steps:

• Open the cans of cinnamon rolls and cut each roll into 4 pieces. Lay the rolls in a 9 X 13 inch baking dish that has been sprayed with non-stick cooking spray.
• In a bowl, combine the eggs, milk, cinnamon and syrup. Pour over the cinnamon rolls making sure everything is covered.
• Bake in a 350 degree oven for about 20 to 25 minutes or until the rolls are puffed up and slightly browned.
• In a microwave safe bowl, heat the icing that came with the cinnamon rolls in the microwave for a few seconds.
• Drizzle over the casserole.
• Serve warm and enjoy!

CINNAMON ROLL APPLE CASSEROLE

Steps:

• Preheat oven to 350F/180C. Grease or spray a 13 x 9-inch pan.
• Separate canned cinnamon rolls into individual rolls. Cut rolls into quarters. Place in a large bowl and mix in the pie filling and chopped nuts.
• Turn into prepared pan and dot with the butter.
• Bake for 40-45 minutes or until rolls are golden brown. Cool for 15 minutes then drizzle with the icing that came with the rolls.

'CINNAMON BUN' CASSEROLE

Steps:

• Cut each bread slice diagonally in half twice to make 4 small triangles. Stand, with points up, in 4 lengthwise rows in 13x9-inch baking dish sprayed with cooking spray.
• Mix 6 oz. cream cheese and brown sugar in large bowl until blended. Stir in cinnamon and vanilla. Add eggs, 1 at a time, mixing well after each addition. Reserve 1 Tbsp. milk. Gradually whisk remaining milk into cream cheese mixture; pour over bread. Refrigerate 8 hours.
• Heat oven to 350ºF. Bake casserole, uncovered, 40 to 50 min. or until knife inserted in center comes out clean and top is golden brown.
• Mix remaining cream cheese, powdered sugar and reserved milk until blended. Drizzle over casserole; sprinkle with nuts.

CINNAMON ROLL BREAKFAST CASSEROLE

Steps:

• 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.

EASY CINNAMON ROLL CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour melted butter into a 9x13-inch heat-resistant glass container (such as Pyrex®). Cut each cinnamon roll into 8 pieces and spread in the dish.
• Beat eggs using a whisk in a large bowl. Beat in heavy cream, cinnamon, and vanilla extract until combined. Pour over cinnamon rolls. Sprinkle with pecans and maple syrup.
• Bake in the preheated oven until golden brown, about 25 minutes. Remove from the oven and let cool 15 minutes.
• Meanwhile, microwave cinnamon roll icing according to package instructions until soft, about 15 seconds. Pour over cooled casserole.