Quick And Easy Cinnamon Roll Casserole Food

CINNAMON ROLL CASSEROLE

Steps:

• Preheat the oven to 350º Fahrenheit. Spray a 9x13 baking pan with cooking spray.
• Open the cinnamon roll tubes and set aside the frosting. You'll use this to drizzle over the baked casserole.
• Cut each cinnamon roll into 4 pieces.
• Place the cinnamon roll quarters evenly in the baking pan.
• In a mixing bowl, whisk together the cream, eggs and cinnamon. Make sure the eggs are well mixed.
• Pour the egg mixture over the cinnamon rolls.
• Drizzle the syrup over the top.
• Bake for 30-35 minutes until the top is golden brown and puffy.
• Heat the frosting for 5-10 seconds in the microwave, then drizzle over the warm casserole.
• Serve immediately.

QUICK AND EASY CINNAMON ROLL CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Open cinnamon roll packages and set icing packs aside.
• Chop cinnamon roll dough into 1/2-inch cubes and place in the bottom of a 9x13-inch baking dish. Pour melted butter over dough pieces and toss lightly; spread into an even layer.
• Whisk cream, eggs, cinnamon, and vanilla together in a small bowl; pour evenly over the dough pieces. Drizzle maple syrup over top and sprinkle with brown sugar.
• Bake in the preheated oven until golden brown, about 22 minutes. Drizzle icing over the top and serve.

CINNAMON ROLL CASSEROLE

Steps:

• Heat oven to 375°F Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish.
• Separate both cans of dough into 16 rolls; set icing aside.
• Cut each roll into 8 pieces; place pieces over butter in dish.
• In a medium bowl, beat eggs.
• Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces.
• Sprinkle with pecans; drizzle with 1/4 cup syrup.
• Bake 20 to 28 minutes or until golden brown.
• Cool 15 minutes.
• Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
• Drizzle icing over top.
• If desired, spoon syrup over individual servings.

EASY CINNAMON ROLL CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour melted butter into a 9x13-inch heat-resistant glass container (such as Pyrex®). Cut each cinnamon roll into 8 pieces and spread in the dish.
• Beat eggs using a whisk in a large bowl. Beat in heavy cream, cinnamon, and vanilla extract until combined. Pour over cinnamon rolls. Sprinkle with pecans and maple syrup.
• Bake in the preheated oven until golden brown, about 25 minutes. Remove from the oven and let cool 15 minutes.
• Meanwhile, microwave cinnamon roll icing according to package instructions until soft, about 15 seconds. Pour over cooled casserole.

EASY CINNAMON ROLL CASSEROLE

Steps:

• Heat oven to 350°. Prepare an 8x8 baking dish and spray with cooking spray. Set aside.
• Cut each biscuit (8 total biscuits in tube) in half and then cut each half into 3 smaller pieces. So each biscuit should end up being in 6 small pieces. Repeat with remaining biscuits.
• Add biscuit pieces into a mixing bowl. Add the brown sugar and ground cinnamon and stir together until all the biscuit are coated. It's ok if there is some sugar mixture left in the bottom of the bowl.
• Pour the coated biscuit pieces into the baking dish. You can either sprinkle the remaining sugar mixture over the biscuits or discard it. Make sure that the biscuit pieces are in a single layer and that they are not overlapping or on top of each other.
• Drizzle the melted butter evenly over the biscuits.
• Cook for 20-23 minutes or until the biscuits are done.
• While the casserole is cooling for a few minutes, prepare the vanilla glaze by combining everything together in a bowl and whisking together until smooth and combined. Drizzle or pour over the cinnamon roll casserole.
• If you want a pretty presentation, pour the glaze into a Ziploc bag and cut a small corner off of the bag, then drizzle the glaze over the casserole.
• Recipe Notes.
• This is best eaten within an hour of making it. If there are leftovers, I would warm it up in the microwave for a few seconds before eating it.

QUICK AND EASY CINNAMON ROLLS (YEAST FREE)

Steps:

• Preheat oven to 250°C (425°F).
• Mix flour, sugar, salt, and baking powered in large bowl.
• Cut in margarine until mixture looks like oatmeal or small peas.
• Add milk gradually, stirring with a fork. Dough Should come away from sides of bowl.
• Knead 3-4 times and then roll into a rectangle (1cm thick) on lightly floured counter.
• -Filling-.
• Smear margarine over dough coating it not to thick but not to thin.
• Sprinkle desired amount of cinnamon on top.
• Sprinkle desired amount of brown sugar on top.
• Sprinkle desired amount of raisins.
• Roll up like a jelly roll, starting from the long edge.
• Slice into 1-inch slices and place cut side down in a grease muffin tin.
• Bake 12-15 minutes or until golden brown.

QUICK AND EASY MINI-CINNAMON ROLLS

Steps:

• Mix dry ingredients first, then cut in margarine.
• Mix in soy milk until dough is soft (you may need slightly more or less to get the dough to a workable consistency). Do not over mix!
• Roll dough to 0.25 inch thickness (0.5 cm) in a long rectangle -- about 8 inch by 16 inch (16cm x 32 cm). Using a pastry brush, coat the rectangle of dough with the melted margarine. Then spread the Sucanat and cinnamon over it.
• Roll from the long end, forming a tight roll. Cut rolls about 1 inch (2 cm) thick. Place on a lightly greased baking sheet and bake at 450 degrees for 15 mins or until golden.
• While rolls are baking, make icing by mixing margarine and powdered sugar. Slowly add soy milk to reach desired consistency. spread on rolls while they are still warm.