BREAKFAST WITH CINNAMON ROLLS RECIPES

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CINNAMON BREAKFAST ROLLS RECIPE | MYRECIPES



Cinnamon Breakfast Rolls Recipe | MyRecipes image

Provided by Ruth H. Todd, Charlotte, North Carolina

Yield 32 rolls

Number Of Ingredients 13

1 (18.25-ounce) package French vanilla cake mix
5?¼ cups all-purpose flour
2 (1/4-ounce) envelopes active dry yeast
1 teaspoon salt
2?½ cups warm water (105° to 115°)
½ cup sugar
2 teaspoons ground cinnamon
½ cup butter or margarine, divided and melted
½ cup raisins, divided
¾ cup chopped pecans, divided
1 cup powdered sugar
3 tablespoons milk
½ teaspoon vanilla extract

Steps:

  • Stir together first 5 ingredients in a large bowl; cover and let rise in a warm place (85°), free from drafts, 1 hour.
  • Combine 1/2 cup sugar and cinnamon.
  • Turn dough out onto a well-floured surface; divide in half. Roll one portion into an 18- x 12-inch rectangle. Brush with half of butter; sprinkle with half of sugar mixture, half of raisins, and 1/4 cup pecans.
  • Roll up starting at long end; cut crosswise into 16 (1-inch-thick) slices. Place rolls into a lightly greased 13- x 9-inch pan. Repeat procedure with remaining rectangle. Cover and chill 8 hours.
  • Remove from refrigerator, and let stand 30 minutes.
  • Bake at 350° for 20 to 25 minutes or until golden; cool slightly.
  • Stir together powdered sugar, milk, and vanilla; drizzle over rolls. Sprinkle with remaining pecans.

EASY CINNAMON ROLL BREAKFAST CASSEROLE RECIPE



Easy Cinnamon Roll Breakfast Casserole Recipe image

All you need for this Cinnamon Roll Breakfast Casserole recipe are a few tubes of refrigerated cinnamon roll dough and a few pantry staples.

Provided by THEPIONEERWOMAN.COM

Categories     brunch    Christmas    feed a crowd    baking    breakfast    brunch    comfort food

Total Time 1 hours

Prep Time 15 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 9

1 tbsp.

salted butter, for the baking dish

3

12.4-ounce tubes refrigerated cinnamon roll dough (with frosting)

4

large eggs

1/2 c.

half-and-half

1/2 tsp.

ground cinnamon

1/4 tsp.

kosher salt

1/3 c.

packed dark brown sugar

1/3 c.

pecans. chopped

1/3 c.

sour cream

Steps:

  • Preheat the oven to 350°. Generously butter a 9-by-13-inch baking dish. Cut each round of cinnamon roll dough into 4 pieces. Reserve the frosting packets.  Whisk together the eggs, half-and-half, cinnamon and salt in a large bowl. Add the cinnamon roll dough and toss lightly to coat. Pour into the baking dish.  Mix the brown sugar and pecans in a small bowl. Sprinkle on top of the casserole and bake until puffed, golden brown and cooked through, about 35 minutes.  Meanwhile, whisk together the contents of the frosting packets and the sour cream in a medium bowl until smooth. Let the casserole cool for 10 minutes, then drizzle with the frosting. 

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