Pillsbury cinnamon roll dough. Or use your favorite brand of cinnamon roll dough. You can use homemade dough if you’re feeling ambitious!
Eggs. I prefer organic, corn-fed, hen-laid eggs. The corn feed produces a much more flavorful egg with a brighter yellow yolk.
Flour. All purpose flour.
Milk. You can use any percentage fat milk, half and half or even heavy cream. Your choice. The fattier, the creamier these will be. To reduce fat, go with skim milk.
Butter. Real butter or you can substitute with margarine if that’s what you prefer.
Vanilla extract. Go with the real extract, not the imitation for the best flavor.
Cinnamon. Ground cinnamon if what you want. The more fresh, the more flavor you’ll get.
Nutmeg (optional). This adds a nutty flavor. Feel free to leave it out if it’s not your thing.
Pecans (optional). Pecans add a nice earth flavor and some crunch. Feel free to leave these out though or do them on just half the casserole if you have picky eaters.
How to Make this Cinnamon Roll Casserole ★
You can get the full recipe and also watch how to make this cinnamon roll casserole, start to finish, by viewing the video beneath the recipe below.
But here are the basic steps. It’s quick and easy!
Mix together eggs, cream, flour, cinnamon, nutmeg and vanilla.
Cut cinnamon roll dough into pieces.
Coat cinnamon roll pieces in egg mixture.
Pour pieces into greased casserole dish and bake.
Let cool then top with icing.
Add nuts! (optional)
When these came out of the oven, my hubby couldn’t help but eat 6 all own his own!
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