Cinnamon Bun Breakfast Casserole

Two weeks ago, I had a Christmas Party for my 6th Grade Sunday School class.  I had every intention of making cinnamon rolls for them to munch on while we watched a movie, but I ran out of time Sunday morning because we had hockey and I was also teaching in my adult class and couldn’t be running late.  That meant that I had 4 refrigerator roll containers of cinnamon buns and needed to do something with them.  I decided to go with a combination of Pinterest recipes and my own French Toast Casserole recipe for a new Christmas breakfast creation.  It turned out fantastic and I wanted to share! This turned out fantastic and I especially liked that it didn’t need to sit overnight (which my French Toast Casserole does).

15740987_10100259794351991_4061273615371285937_n

Cinnamon Bun Breakfast Bake

2 cans of refrigerator-style cinnamon buns, with frosting

1/4 cup heavy cream

1/4 cup milk

1 stick of butter, melted

6 eggs

1/4 cup sugar

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

3/4 cup of finely diced walnuts

 

Preheat oven to 375.  Grease a 13×9 pan.  You can also use a casserole dish, but the thicker your cinnamon bun mixture the longer it will have to bake to be cooked through.

Melt the butter and allow to cool to room temperature while you cut each cinnamon bun into quarters and place in the 13×9 pan.  Once the butter is cool, mix in the eggs, sugar, seasonings, and walnuts.  Whisk well to combine. Pour over the cinnamon bun pieces and bake for 30 minutes until the center is cooked through. Top with the frosting included with the cinnamon buns.

(I think technically this should serve 16, but it served 9 for us with a fruit salad on the side)