Cinnamon Roll Breakfast Casserole

I love casseroles in general but I love easy breakfast casseroles, especially during the holidays or when I’m having a brunch. There’s nothing better than an ooey gooey sweet Christmas morning casserole with warm fruit inside. I fooled around with what I had at home and this blueberrry cinnamon roll breakfast casserole is what I came up with! We have used pie filling to make so many yummy things like these blueberry pie filling dump cake cupcakes which taste amazing and can be a breakfast or dessert.

You really can make this with any type of fruit pie filling you want……

Do you like to prepare a special breakfast for the weekend? If you answered, yes, then I have an easy cinnamon roll breakfast casserole recipe for you to try this weekend. It’s so good you might even want to make it for a special holiday or birthday celebration!

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This breakfast casserole recipe goes together quick and your family will love it. This recipe couldn’t be more easier. It starts off with using pre-made cinnamon rolls from the can. Yes, the can. I told you the recipe was easy!

Ingredients

2 tubes 8 count each, Pillsbury 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, cinnamon 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.
Serve warm and enjoy!