Made it at Thanksgiving for a brunch with friends and family. Got rave reviews, and I repeated it at Christmas. It doesn't make a large dish, though. Have served it with both sausage and bacon. Either works. Fruit may be okay, but somehow, it just doesn't seem to go. Maybe just a personal preference
Cinnamon Roll Bake
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Chill: 4 Hours
Bake: 1 Hour
Stand: 5 Minutes
- 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
- 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.
- *1 cup egg substitute may be substituted for egg yolks and whole eggs.
- Note: For testing purposes only, we used Sister Schubert's Cinnamon Yeast Rolls.
- 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.
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