Cinnamon Roll Casserole Recipe Taste of Home

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Preheat your oven to 350° F. Lightly butter a 9x13 inch baking dish. Cut cinnamon rolls into pieces, about 1" in size and spread them out evenly in the prepared baking dish. Set the icing aside. Add eggs, heavy cream, cinnamon, nutmeg, cardamom and vanilla extract to a large mixing bowl. Whisk until well-combined.

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Bake for 30-35 minutes at 350 *F. 4. While the casserole cooks, make the frosting. Enhance the icing packets that come with the cinnamon rolls by mixing them with powdered sugar, vanilla, and cream cheese. Beat until smooth. 5. Cool the casserole for 5-10 minutes and then pour the icing over the top.

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Make syrup mixture: Whisk together the milk, pure maple syrup, eggs, vanilla extract, and cinnamon. Pour mixture into dish: Pour the mixture over the cinnamon roll pieces in the dish. Bake and add frosting: Bake until light golden brown and puffed. Let it cool, add the packaged frosting on top, and serve.

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Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking dish with nonstick spray. Cut each cinnamon roll into 8 small pieces and layer evenly over the bottom of the dish. Set icing aside. In a medium size mixing bowl whisk together eggs, milk, vanilla, and cinnamon until completely combined.

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Preheat the oven to 375 degrees F. Lightly spray an 11×7 baking dish with cooking spray. Place the quartered cinnamon rolls in the bottom of the baking dish. In a separate mixing bowl add the eggs, coffee creamer, vanilla extract, and allspice. Whisk together until well combined and the eggs are light and frothy.

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In a bowl, whisk together eggs, milk, vanilla, and cinnamon. Pour the egg mixture over the cinnamon rolls. Drizzle maple syrup over the egg mixture. Bake or refrigerate overnight. Cover and refrigerate overnight or bake in the preheated oven for 20-25 minutes. Drizzle icing. Cool for about 5 minutes.

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Preparation. When ready to bake, preheat oven to 375°F. Pour melted butter into a 9x13-inch baking dish. Swirl around so it covers the bottom of the baking dish. Arrange cinnamon roll pieces in baking dish. In a mixing bowl, whisk together eggs, heavy cream, vanilla, cinnamon, sugar, and nutmeg. Pour over cinnamon rolls.

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Turn the mixture into a 9 x 13-inch baking pan, cover, and refrigerate for at least 4 hours (or overnight). Then, once you're ready to bake the cinnamon rolls, drizzle on a cinnamon-sugar-butter mixture on top of the casserole. Bake for 25 minutes. And while the casserole is in the oven, whisk together a simple cream cheese icing.

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Make the filling. 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 roll pieces. Bake the casserole. Drizzle the syrup over the top. Bake at 350ºF for 30-35 minutes until the top is golden brown and puffy.

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Preheat oven to 375 degrees F. and lightly grease a 9×13-inch baking dish with cooking spray. Open cinnamon rolls and set icing aside. Separate each cinnamon roll and cut into 6 pieces. In a large mixing bowl combine cream cheese and 1 cup of caramel topping. Microwave in 15 second intervals until cream cheese is soft.

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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. Step. 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. Step.

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Wrap the baking dish in plastic wrap and refrigerate overnight (ideally, attest 6-8 hours.) Bake the casserole. When you're ready to bake the casserole, preheat the oven. Uncover the casserole dish. In a bowl, melt the butter until melted. Whisk in the remaining sugar, cinnamon, and nutmeg until combined.

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Bake in the preheated oven until the tops of the cinnamon rolls are fluffy and golden brown, about 28-32 minutes. Allow the casserole to cool for 5 minutes. While the casserole is cooling, heat the frosting from the cinnamon roll tubes in the microwave for 10-15 seconds. Drizzle the warmed icing over the top of the casserole.

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How to Make Cream Cheese Cinnamon Roll Casserole in a Crock Pot. Mix together all of your ingredients, except for your quartered cinnamon rolls and the icing, in a big bowl. Add in your quartered cinnamon rolls and gently toss until well combined. Pour into your lightly greased 6-quart crock pot and spread out evenly.

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Instructions. Preheat your oven to 350˚F, then pour the melted butter into a 9×13-inch baking dish and spread it evenly over the bottom. Open the cans of cinnamon rolls and set aside the glaze. Cut each cinnamon roll into quarters and spread the pieces evenly over the melted butter in the baking dish.

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Cut each cinnamon roll into 4 pieces and put them into the prepared baking dish. 3. Mix custard. Whisk together the milk, heavy cream, eggs, brown sugar, vanilla extract, and chopped pecans in a large measuring cup or mixing bowl. 4. Let soak. Pour the custard over the cinnamon rolls in the casserole dish.