Cinnamon Roll Breakfast Bake
It’s New Year’s Eve tomorrow and I know my healthy intentions will kick off the New Year soon. Before that, I wanted to share with you an easy brunch for a crowd made of gooey goodness that everyone will love, Cinnamon Roll Breakfast Bake.
With a big family and guests popping in on weekends, I like to have a few quick recipes to pop in the oven. This breakfast bake is a quick recipe and a tastebud pleaser.
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For a walkthrough of the recipe, take a look at this quick 50 second video.
- 1 can of ready made large cinnamon rolls with icing (I used Pillsbury Grands® Cinnamon Rolls 5 Rolls with Icing 496g can)
- 1 large apple, cored and sliced
- ¼ cup crushed pecans
- 4 eggs, beaten
- Preheat oven to 350 degrees F.
- In a greased square baking dish, unroll cinnamon roll dough length-wise about halfway, do not separate into individual rolls. Watch the video if you need a quick and easy how-to visual.
- Layer half the sliced apples onto the first layer of dough and half the pecans then fold over the remaining half of the dough. Layer a second layer with the remaining apples and pecans.
- Pour eggs over the top and bake in the oven for 40 minutes.
- Pour warmed icing, provided with the can of cinnamon rolls, over the top just before serving.