Cinnamon Roll Bake

Cinnamon Roll Bake

Southern Living DECEMBER 2008

  • Yield: Makes 6 to 8 servings
  • Prep time:15 Minutes
  • 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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Cinnamon Roll Bake recipe