ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cinnamon Roll Bake

Prep time 15 mins
Chill time 4 hrs
Bake time 1 hr
Stand time 5 mins
Yield Makes 6 to 8 servings

Ingredients

  • 3 egg yolks*
  • 2 large eggs*
  • 2 cups milk
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 (16-oz.) package frozen cinnamon rolls
  • 1/2 cup golden raisins
  • 2 tablespoons butter, cut into 1/4-inch cubes

How to Make It

  1. Whisk together first 7 ingredients until blended.

  2. Break apart cinnamon rolls, and chop. Place in a lightly greased 11- x 7-inch baking dish. Toss raisins with rolls in dish. Pour egg mixture over top; dot with butter. Cover and chill 4 to 24 hours.

  3. Preheat oven to 325°. Bake casserole 55 minutes to 1 hour or until set and golden. Let stand 5 minutes before serving.

  4. *1 cup egg substitute may be substituted for egg yolks and whole eggs.

  5. Note: For testing purposes only, we used Sister Schubert's Cinnamon Yeast Rolls.

  6. Orange-Apricot Bake: Substitute 1/8 tsp. ground nutmeg for 1 tsp. cinnamon, 1 (16-oz.) package orange yeast rolls for cinnamon rolls, and 1/2 cup chopped dried apricots for raisins. Proceed with recipe as directed.