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Overnight Breakfast Bake Recipe

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This recipe for Overnight Breakfast Bake is from The Health Alliance Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans (12.4 oz each ) Refrigerated Cinnamon Rolls with Cream Cheese Icing
1 package (8oz) Cream Cheese
6 Eggs
1/2 cup Sugar
2 tablespoons Half-and-Half
1 teaspoon Vanilla
Directions:
Directions:
1. Heat oven to 375º. Grease 13x9 (3qt) glass baking dish with shortening or spray with cooking spray.

2. Separate dough from both cans into 16 rolls; return icing to refrigerator. Arrange rolls as evenly as possible in baking dish. Bake 13 - 17 minutes or until golden brown on top. Remove from oven to cooling rack; cool completely, about 30 minutes.

3. When rolls are cool, cut each into 9 pieces, cutting lengthwise into 3 pieces, then cutting each piece into thirds. Remove half of pieces from baking dish. Distribute remaining half of pieces even in bottom of baking dish.

4. Cut block of cream cheese into 8 rows by 5 rows to make 40 small squares. Evenly distribute cream cheese squares over roll pieces in baking dish. Layer second half of roll pieces evenly over cream cheese. Set aside

5. In a large bowl, beat eggs, sugar, cinnamon, half and half and vanilla with whisk until well combined. Pour egg mixture evenly over top of casserole. With back of spoon, press mixture down so rolls pieces absorb as much of egg mixture as possible. Cover dish with foil; refrigerate I overnight, 6 -8 hours.

6. Heat oven to 350º. Uncover baking dish; bake 35 - 45 minutes or until browned and set.

7. Place small scoops of icing over warm casserole; let stand until melted. With knife or small spatula, carefully spread icing over top.

 

 

 

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