Cinnamonbreadmorningcasserole 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 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.

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 FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with melted butter.
• Cut each cinnamon roll into 8 pieces and put into the prepared pan.
• Mix eggs, milk, vanilla extract, maple extract, and cinnamon together in a bowl and pour over the rolls.
• Bake in the preheated oven until golden and set, 23 to 30 minutes. Cover with packaged icing and serve.

QUICK AND EASY CINNAMON ROLL CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Open cinnamon roll packages and set icing packs aside.
• Chop cinnamon roll dough into 1/2-inch cubes and place in the bottom of a 9x13-inch baking dish. Pour melted butter over dough pieces and toss lightly; spread into an even layer.
• Whisk cream, eggs, cinnamon, and vanilla together in a small bowl; pour evenly over the dough pieces. Drizzle maple syrup over top and sprinkle with brown sugar.
• Bake in the preheated oven until golden brown, about 22 minutes. Drizzle icing over the top and serve.

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.

CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.

CINNAMON BREAD MORNING CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Cube the bread and mix that with the cubed cream cheese.
• Layer half of this into a 13x9 inch baking dish or 2 quart casserole dish.
• Mix together the milk and syrup with the eggs and pour half of this mixture over the bread and cheese.
• Add remaining bread and cheese and pour remaining egg mixture over the top.
• Dust with cinnamon.
• Bake for 45 minutes.
• Serve with extra syrup.

MORNING CASSEROLE

Steps:

• In a large skillet, brown sausage; crumble and drain.
• Butter a 9 x 13-inch casserole dish.
• Place bread (torn into bite-sized pieces) in bottom of dish.
• Place sausage on the top of bread.
• Sprinkle cheese over top.
• In a large bowl, mix beaten eggs, milk, salt, and dry mustard; blend well.
• Pour over the other ingredients.
• Cover and refrigerate overnight.
• The next morning, uncover and bake at 350°F for 45 minutes.
• Slice into squares and serve warm.
• You may also add some ham, cut into bite-sized pieces, or crumble some bacon in it along with the sausage.

MAKE-AHEAD CINNAMON ROLL CASSEROLE

Steps:

• Place Cinnamon Rolls in single layer in 13x9-inch baking dish sprayed with cooking spray. Refrigerate Icing for later use.
• Beat cream cheese in medium bowl with mixer until creamy. Gradually add milk, mixing well after each addition. Blend in egg; pour over rolls. Cover with foil.
• Refrigerate overnight.
• Heat oven to 400°F. Bake cinnamon roll casserole (covered) 40 min. Sprinkle with nuts; bake, uncovered, 10 min. or until toothpick inserted in center comes out clean. Cool 10 min.
• Empty reserved icing cups into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle icing over casserole