If you are looking for the perfect holiday morning breakfast casserole, look no further! I started making this recipe a few years ago, and have since figured out that I could easily make it ahead of time. This is my family’s favorite recipe to serve at holiday dinners, as well. It is relatively easy to assemble and will please even the pickiest eaters in your family.
Serves: 6-8
Ingredients:
2 cans Cinnamon rolls
1/2 cup butter, melt
1/3 cup sugar
2 eggs
3/4 cup heavy whipping Cream (half and half also works)
3 Tbsp cinnamon
1/4 tsp nutmeg
2 tsp vanilla extract
1/2 cup chopped pecans
Cinnamon roll packaging contains icing
Directions:
1. Melt butter and sugar in a large bowl.
2. Mix in cream, eggs, vanilla, cinnamon, nutmeg, and cream.
3. Slice each cinnamon roll into four pieces. Toss the cinnamon roll pieces in the egg mixture. Then, pour the egg mixture into a greased 9×12 casserole dish. Spread the pieces evenly. To coat the casserole, use any egg mixture left over.
4. Sprinkle with pecans, then bake at 350° on a low rack for 35-40 mins or until golden brown. (I used a toothpick to check if the casserole was done. My casserole is a bit moist so it was baked for 35 minutes.
5. Take casserole out of the oven. Bake casserole by heating icing made from cinnamon rolls for 15 seconds in the microwave.
I prepared the casserole the night before, but did not add the pecans. Cover the casserole and put it in the refrigerator. Then, when you get up, add the pecans. Bake! This is a delicious recipe that will please your family and friends!
