We’re making breakfast on Christmas morning a snap! Colleen Hatton and Payton join us for kids in the kitchen.
Cinnamon Roll Breakfast Casserole
INGREDIENTS:
- 2 cans cinnamon rolls
- 1/2 cup milk
- 4 eggs
- 1 tsp. cinnamon
- 1/4 cup maple syrup
INSTRUCTIONS:
- 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 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.
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Colleen Hatton
Owner / Event Coordinator
On Site Address: 45 E. University Ave., Champaign, IL 61821
Mailing Address: 606 S. Western Ave. Champaign, IL 61821
w) 217-586-2300
c) 217-390-4726
www.dishpassionatecuisine.com
Owner / Event Coordinator
On Site Address: 45 E. University Ave., Champaign, IL 61821
Mailing Address: 606 S. Western Ave. Champaign, IL 61821
w) 217-586-2300
c) 217-390-4726
www.dishpassionatecuisine.com
