Cinnamon Roll Casserole

Cinnamon Roll Casserole 1

Cinnamon Roll Casserole 2

Oh my goodness, y’all…THIS WAS SO GOOD!  Like, crazy delicious good.  In my not-so-humble and always-correct opinion, this is way better than your typical cinnamon roll.

I took this to my Sunday School class yesterday.  I make breakfast for them every week so they’ve tasted a lot of my breakfast recipes.  I think this one was quite possibly the most well-received one ever!  They’re always very sweet and complimentary of my cooking, but this dish seemed to garner more admiration than usual.  And I gotta admit, this was definitely one of my personal favorites!  It’s so sweet and yummy that I’ve been eating a couple of leftover pieces as dessert.  Breakfast and dessert often share a lot of common ground.

This would be absolutely perfect for Christmas morning.  It’s really easy to throw together, and makes your house smell delicious! One thing I was curious about with this recipe is whether or not it could be prepared the night before and then baked the next morning.  I didn’t do that so I don’t know for sure if it would turn out, but it seems like it would be ok.  If any of you fabulous and intelligent readers could inform me of whether or not you think that would work (or if you’ve tried it), please let us know in a comment!  That is the only thing that could make this dish better for Christmas morning:  not even having to cook it, but just throwing it in the oven.

Cinnamon Roll Casserole

Yields: 12

Cinnamon Roll Casserole

Ingredients

  • cooking spray
  • 2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
  • 4 eggs
  • 1/2 cup heavy whipping cream
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla
  • 1/2 cup chopped pecans (you can use more or less according to your liking)
  • 1/4 cup maple syrup

Directions

  1. Preheat oven to 375°F. Spray a 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces in dish.
  3. 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 syrup.
  4. Bake 20 to 25 minutes or until golden brown. Cool 15 minutes.
  5. Meanwhile, remove covers from icing; microwave 10 to 15 seconds or until thin enough to drizzle.
  6. Drizzle icing over top. If desired, spoon syrup over individual servings.
http://normalcooking.com/2012/12/17/cinnamon-roll-casserole/

Source: The Dishy Decorator

213 thoughts on “Cinnamon Roll Casserole

      • Has anyone mentioned the fact that its awfully loaded with calories and sugar? I love cinnamon rolls but stopped buying the Pillsberry rolls because they are processed and contain gmo’s. So, while this looks awesome I will not make. I care what I put in my body. Thanks anyway.

        • lindsayballen 13 January, 2014 at 10:19 pm - Reply Author

          More power to you. This is definitely a treat and not something I would recommend eating every day (or week for that matter). But I refuse to live in fear of “calories, sugar, and gmo’s” and let that fear prevent me from enjoying food. It’s all about moderation and balance. Just because people eat this doesn’t mean that they don’t care what they put in their bodies, so please don’t be that person who’s all judgey about what other people eat.

          • Sooooo true. Just because we don’t live with food fear doesn’t mean we don’t care. I am very careful about NOT taking caffeine into my body and making sure I have sufficient healthy proteins and vitamins but a life under the fear umbrella could cause you to miss a lot of things… including friends who don’t like to be judged and reprimanded even when it’s anonymously and through the back door. Thanks for this recipe.

          • lindsayballen 15 January, 2014 at 1:00 pm - Author

            I agree, Glenda! Food is meant to bring people together and build community. So having such strict dietary rules and imposing them on others hinders that community and relationship building.

          • It’s true as they say everything in moderation. I’m 56 and have been overweight mywhole life so I was always worrying about what I ate. One day I decided to stop worrying so much and eat normal I lost 50 lbs.

        • That is why this recipe is posted on a website called “normalcooking”.com. It’s a site apparently for regular recipes that may not always be the most healthy, but like she says, everything in moderation. Sometimes I get so tired of seeing all the recipes for gluten free, vegan, etc… so I’m glad I found this site today, it’s really nice! And I’m making the casserole for my coworkers this Friday!

          • lindsayballen 14 January, 2014 at 8:01 pm - Author

            My thoughts, exactly! I’m glad you agree with me that a splurge now and then is “normal” :-). Hope your coworkers enjoy this!

          • Vegan & vegetarian are a choice…gluten free is not, necessarily. It is one thing to say you’re tired of recipes geared toward people’s choices (vegan…low fat…etc.) but for many who want gluten-free recipes it is because ingesting the gluten will –literally — make them sick. I would not lump that in the same category as other dietary CHOICES. Just sayin’…

        • Ofcourse it is laden with sugar/calories! It is a cinnamon roll! It is all about moderation and having some pleasure in life. I do not suggest eating a whole pan yourself, but to take to a family function, friends or even work so you can enjoy it without tempting yourself with the whole pan (as I would be for sure!). That isn’t to say I don’t care what I put in my body, because I do. But I also want to have pleasure in my life.

          • Well said, this is a treat and it is already on my list to make when camping with my kids the family this coming October. Two weeks in the woods, hunting and fishing and great camp fires. We eat well, we smoke food, grill food, sometimes cook over the camp fire and we also enjoy. Life is to short not to enjoy at times.

          • lindsayballen 25 February, 2014 at 9:39 pm - Author

            That sounds like so much fun! It’s so good to see families having fun together and eating together :-)

        • Then don’t make. Keep your negativity to yourself. No one cares about what YOU put in YOUR body. Kinda like if you don’t like what’s on TV you change the channel, you don’t complain to the networks (usually). Gramma always said if you can’t say something nice don’t say anything at all. Learn it.

        • I’m wondering why you even came to this recipe then?…Just to chastise those of us who will eat this when we want to?…If you wouldn’t eat it, then go comment elsewhere…and if you won’t eat this, goody goody….

        • These are great and taste delicious whats a few cal’s if you are so pickey why are you even on this site seems like we all enjoy good food. You seem like a great match up wit Michele Obama. Eat enjoy life to its fullest you only go around once.

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  2. sheila copeland 1 March, 2013 at 3:07 pm - Reply

    Just went to buy the ingredients…will be making this Sunday morning The cans of Pillsbury Cinnamon Rolls have just 5 rolls in each can Is that right? I saw the large can of orange rolls right next to them that contained 8 rolls.

    Please let me know if I need to use more than 10 cinnamon rolls.

    Thank you! I love your site!

    • I think a regular can of cinnamon rolls contains 8 However, if I’m wrong, I promise 2 cans will be enough! Thanks for visiting my site, and I hope you enjoy the recipe!

      • sheila copeland 1 March, 2013 at 5:39 pm - Reply

        You are right I bought the small cans which contain 5 each. (The did not have the 12.4 oz. size) No problem, I bought 4 cans just in case…Thanks for getting back to me so quickly.

  3. Even though I don’t like cinnamon rolls,and have been eating healthier lately.I am definitely going to try this recipe.Thank you.

  4. I don’t think this would work very well if put together the night before, most of the time i don’t open up any canned biscuit or roll product until the last minute because they dry out so quickly if setting out alone and seem to turn to mush super quick if topped with anything for even 30 minutes before cooking.

    If anyone has tried this and I’m wrong I would love to know, this would be so wonderful to put together the night before and surprise my husband with in the morning, but I’m on to limited of a budget to be able to buy the stuff and test it out and loose an entire meal if it doesn’t work.

    Sounds like a wonderful recipe though, I’m hoping to find a way to make it sugar-free and serve it for my friends and family.

    • Hi Mandy Your question is exactly one I asked in the post No one has responded yet to let us know if it works trying it the night before If you’re afraid to try the overnight thing, it takes about 30 minutes total to make in the morning So maybe you can still try it if you have time on a weekend or something!

      • I tried this leaving it set overnight in fridge. Do NOT do this. It was awful. The rolls became a soggy mess that never cooked. I had throw it all away. Lesson learned.

        • lindsayballen 15 January, 2014 at 1:31 pm - Reply Author

          Oh I’m so sorry they didn’t work out for you! I personally haven’t tried refrigerating them overnight, but other readers have reported that it was successful. Maybe if you tried waiting until the morning to pour the cream mixture over it? Sorry again, I hope you’ll give it another try.

  5. Hi Lindsay,
    I would really like to thank you for posting this recipe, it was fabulous! Eventhough it didn’t take long to get ready, I wanted attempt the overnight preparation It worked out great I covered the pan with heavy duty foil before placing it in the refrigerator overnight The next morning everything was still moist and ready for baking It was Great – thanks again!!!

  6. sounds delicious. I am going to try mixing it up the night before but just not pouring the egg and cream mixture on until morning. I think that would work okay. Still woouldn’t take much time in the morning.

    • That does sound like a good idea Also, if you’re willing to try it, in another comment, Jeana said that she put the whole thing together the night before and just covered it with foil before refrigerating it, and it still turned out great.

  7. i know I make a sticky bun recipe and I make it the night before and it uses the loaves of bread from the freezer and it cooks up just delish and looks nice. If this helps anyone. I feel it is working with the same material.
    Enjoy your kitchens!
    Peace in your soul
    Love in your heart
    Happiness in you life

  8. Is this the “regular” cinnamon rolls or the Grands kind that are really big? I would love to make this but am unsure of which Pillsbury rolls to buy. Thank you.

    • Yes these are the regular cinnamon rolls And as you can see in the picture, they fill up a 9×13 once you cut them into pieces so you won’t need to get anything larger.

  9. I HAVE MADE THIS AND NUMEROUS OTHER BREAKFAST CASSEROLES AND ALMOST ALWAYS PUT THEM TOGETHER THE NITE BEFORE WITHOUT ANY PROBLEMS. YES I HAVE DONE THIS ONE THE NITE BEFORE,,, EVERYTHING WAS OK..

  10. I have tried them by preparing them the morning of and they are delicious!!! So knowing what they should look and taste like, I’ll take one for the team and try preparing it the night before I will prepare Tuesday night and report back Wednesday morning.

    If they don’t work out I have a 25 yr old son “just like Mikey”, he’ll eat anything I’ll just leave them on his doorstep.

  11. Hi I was wondering if I could use a vanilla soy milk, instead of heavy whipping cream? my daughter is allergic to lactose and I would love to make it but she wouldnt be able to enjoy it with her sisters. Thanks

    • I know that the consistency of the soy milk will be much thinner than the cream It might make the bread soggy You could try finding a recipe online for soy whipping cream Or maybe try leaving the cream out entirely? Please let me know what you try and if it works out for you!

  12. i will be trying this with orange rolls…yum…i also think i will try with the frozen kind, flash frozen, single serve from a bag…ill let you know!

  13. My church family loved this recipe and were “jumping in the pews” in anticipation of my making them again on Mother’s Day! Glad to read comments regarding doing the prep work the night before Took some time to cut the rolls into 8 pieces (I fixed 2 dishes)! I will try using kitchen scissors next time to hasten the task of cutting up 4 cans of rolls! Thank you for sharing this recipe.

  14. I made these first with cinnamon rolls They were OK but today I made them with orange rolls & they were wayyyy better! Used the can with 8 rolls.

    I use the kitchen scissors to make fast work of cutting the rolls This is such a really simple recipe I see no need to start them the night before.

  15. I love, love, love this..first time I cut receipe in half, since it’s just sweetie and me…well guess what? I hardly got a taste..so now I do the entire recipe…have made it weveral times..took it to Easter…was a huge hit…thank you..it is quick and easy…

  16. I made this wonderful casserole but only put maple syrup on half It was all very good but the side without the syrup was not as soggy I also did not use much of the icing…..it was sweet enough as is Next time I will not use the maple syrup and add either fresh chopped apples or dice a can of peaches just for something different Really looking forward to making it again very soon.

  17. Giggle giggle giggle…How many Weight Watchers points is this bad boy? Probably my whole DAYS allowance. SERIOUSLY, SERIOUSLY CONSIDERING ANYWAY!!!! GIGGLE GIGGLE GIGGLE :)

  18. We will be trying this but making with it with our homemade cinnamon roll dough, just another step. If it tastes as good as it looks we will be making them and freezing the dough in pans, adding the eggs, cream, etc. after thawing and before baking. Thanks for a great idea.

  19. I just recently got laid off from work so I have time now to go a little crazy in the kitchen, ( my family is enjoying all my new spare time ! ) I tried this for the first time this morning and all I can say is WOW !!!!! It won’ t be the last time I make this and when I get back to work I ‘m making time for this again and again !!!

    • Shellie, I’m so glad you and your family loved this recipe! It’s definitely one of my favorite breakfasts. It’s refreshing to see someone with such a positive outlook on life :-) Best of luck to you in the job search, and I hope you always find some time to cook!

  20. Maybe I just didn’t read all the comments, but this recipe screams for a can of apples, drained, chopped and added as you did the nuts.

  21. I’m not hip to store bought cinnamon rolls, but this recipe was good. I would make again with one slight change for next time. I would bake the recipe in a smaller dish so the casserole would be thicker. Putting in my keeper file.

  22. When the recipe says “In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended,” do you beat by hand or use a mixer?

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  24. Just made it for the first time and my daughter loved it. I decided to split the recipe (which was easy to do) since there were only two of us It didn’t take much longer to make than just baking the rolls and was a lot better We often do potluck at work and sometimes we have breakfast for dinner This will be a wonderful hit with the work crowd too Thanks for the recipe!

  25. I’ve added brown sugar and toasted oats to a recipe like this before and it was great. Do you think that would make this one too sweet?

    • lindsayballen 7 August, 2013 at 9:08 pm - Reply Author

      Well, you might not be asking the right person. To me, there’s no such thing as “too sweet”! However, if you wanted to add brown sugar and oats, but fear it might be too sweet, you could cut back on the amount of frosting.

  26. After reading all these comments I am really looking forward to trying this recipe. I have a family reunion coming up next Saturday and this just might be the right thing to take. Sounds so yummy!

    • lindsayballen 18 August, 2013 at 12:58 pm - Reply Author

      Oh this would be perfect for a reunion! It’s definitely one of my favorite recipes on the whole blog! Hope you and your family enjoy it!

  27. Made this for our 7th and 8th grade Sunday School class and it was gone in 20 min! Thanks for such an easy delicious recipe:)

  28. Trying for the first time this morning. This recipe is unique and looks scrumptous! It is ez too. This is a Christmas morning recipe! I added raisins with the pecans and pressed them into the roll dough pieces so they wouldn’t burn easily – and thought maybe dried cranberries would be good too if no raisins. Judging from the smell coming from the oven right now, this is a winner. I’m taking it to my church Wed morning bible class and will let you know the response. We need more breakfast recipes like this – unique and tasty – oh yes and ez too.

      • Bible Class loved it!! I only brought home a dirty dish. I’m going to make this for my fmily next and have a feeling I’ll be making it over and over. Thanks for a great recipe!!

    • This weekend I’m going to make this and try putting the pieces in a muffin tin instead of a casserole for portion control….or else I may not share at all! And for anyone who isn’t a fan of syrup (me) I just didn’t add it to the recipe and it seemed fine to me.

  29. this sounds much like a basic bread pudding type recipe, except with bread pudding you would add 4 more eggs, vanilla, and sugar. But this sounds good otherwise and prepping it later in the evening until morning should be ok.

  30. I made these for a family Christmas and had some left over. They reheat extremely well. I think I preferred the leftovers to the fresh baked. I think this is because the flavors had time to develope more fully. I used the “Grands” and just left 2 out. I baked them for my husband and myself. I found this recipe to be very forgiving so don’t stress out about being exact with the ingredients. We really enjoyed the Cinnamon Roll Casserole.

  31. After you cut the rolls in eight pieces, what do you do? Do you leave the pieces clumped together in the shape of the roll, or do you separate the pieces and put them randomly in the dish?

    • lindsayballen 11 December, 2013 at 10:31 am - Reply Author

      You just dump them all randomly into the dish. Once you’ve put all the pieces in there, your dish will be pretty full so it’s kinda like one giant cinnamon roll. Hope you like it!

    • lindsayballen 13 December, 2013 at 12:17 pm - Reply Author

      I used real maple syrup. However, since it’s just a topping and not integral to the recipe itself, you can use whichever you like! I know some people told me they preferred not to use the syrup since it was already so sweet on its own. It’s just a personal preference.

  32. This doesn’t end up soggy does it? I have recently tried a french toast casserole that was made very similar and it turned out more like bread pudding!? It was yucko!

    • lindsayballen 14 December, 2013 at 11:07 pm - Reply Author

      Mine didn’t turn out soggy, and I haven’t received any comments from readers mentioning it either. So I think you’re safe! I personally hate the texture of bread pudding, and I can assure you this was nothing like that! If you follow the recipe you should be safe, but let me know how it turns out!

  33. I think I’m going to try this instead of our traditional cinnamon rolls for Christmas morning… Except I will omit the nuts (the kids aren’t a fan of nuts in things) and the syrup (the hubs hates syrup, there’s something not right with him! LOL).

    • lindsayballen 20 December, 2013 at 2:43 pm - Reply Author

      Well, even without the nuts and the syrup, this will still be a fantastic Christmas morning breakfast! Hope your family loves it!

  34. Am so devastated that I cant make this unless someone out there can give me a recipe for Australia the same as I have no idea if I can even get some of these ingredients. Never even heard of some of these ingredients lol. Back to the drawing board for me by the looks of it

    • Carolyn, American biscuits are similar to scones without sugar added. I imagine you could make a recipe of them even with the sugar in the dough (depending on how sweet you like it), rolling small bits of dough in cinnamon sugar or cinnamon mixed with brown sugar, and follow the rest of the recipe to good effect. Alternatively, some above mentioned using bread dough. If you don’t have maple syrup, you can leave it off or use a little caramel sauce or cane syrup–it just adds extra sweetening. The icing is simply powdered sugar with a little butter cut in and a little warm water added to thin it before drizzling it over the baked product. Let us know if you try this.

  35. I do not have heavy whipping cream. Can I sub 2% milk for the cream instead? Do I need to add anything to the milk if I can sub. it? Thanks!

    • lindsayballen 22 December, 2013 at 4:56 pm - Reply Author

      Brooke, you can use milk and butter as a substitute for cream. For one cup of cream, use 3/4 cup milk and 1/3 cup melted butter. Stir the butter into the milk slowly. You can add a tablespoon of flour to thicken it up. Some people recommend letting it sit in the fridge for at least 24 hours to allow it to thicken even more, but it should work fine without having to wait. Hope that helps, and I hope you enjoy this dish!

  36. I made this Christmas morning. Mine turned out soggy. I followed the instructions and the top was cooked perfectly but the bottom was completely soggy. I plan on cooking this again, just what do you recommend? Thanks for the help.

    • lindsayballen 1 January, 2014 at 3:46 pm - Reply Author

      Oh I’m sorry to hear that it was soggy! I’m wondering if it might be the particular oven you baked it in since I haven’t received this comment before. If the top is cooking faster than the bottom, you might try covering it with foil for a portion of the cooking time to ensure the top doesn’t burn while the bottom has time to cook. Also, you can try reducing the amount of liquid (like the cream and eggs) to keep it from being so soggy. I hope this helps! Please let me know how it turns out the second time!

  37. Wow! This sounds so delicious and after reading all the comments I’m going home to make them right now. I think even my picky-eater daughter will like this (although I will have to leave out the nuts). My mouth is watering already.

  38. I plan to try this for a dog show breakfast casserole soon. I will be tossing some browned sausage in with the cinnamon roll chunks. But not fruit. I already use apples for another dish that I’ve taken to the last 3 dog shows that our organization hosts… the apple dumplings made with Crescent rolls, butter, sugar, and Mountain Dew. Google Pioneer Woman Apple Dumplings for the full recipe. Those are also great made with peaches.

  39. This looks delish!! I’m thinking of adding mini chocolate chips sprinkled on top! Then adding the icing!! Mmmmmmmmmmmmm……

  40. Will try this to preview for our up-coming family reunion. Also for those not wishing to use the thicker cream, there’s a product called “Thick-It” that will thicken the milk to a heavier consistency. It works very fast and uses a small amount and dissolves easily.
    You could probably also try cream of tartar whipped into the milk(I use it to thicken icing when I don’t want to use so much sugar) ‘m not a sweets eater. but will try this out because it looks easy and sweet enough to please the family.

    • lindsayballen 9 January, 2014 at 9:53 pm - Reply Author

      Thanks for the tip! And if you want to cut out some sweetness, you could always leave off the icing and let your family members ice their own individual servings. That way it’s the best of both worlds!

    • lindsayballen 11 January, 2014 at 12:51 pm - Reply Author

      I love the idea of apples in this! Glad to know it worked making it the night before, too. Thanks for the insight!

  41. I made this for breakfast today. You’re not kidding! So easy & so yummy! I used one can of Grands in an 8×8 pan and halved the recipe (except for the cinnamon, I only used a half teaspoon as I don’t like a ton of cinnamon), and it worked perfectly! This is quickly going to be a family favorite. Thanks for sharing it!

  42. made these today…am going to try them again…but I wonder about adding pre cooked bacon for alittle bit of salty flavor

  43. It iseir churches.h so nice to see how many people cook for their churches. It is something I enjoy so much. I take breakfast for the teens each Sunday morning and will definitely be making this. They will love it1 Thank you for this wonderful idea!

    • lindsayballen 14 January, 2014 at 8:07 pm - Reply Author

      Hi Julie! I agree I love seeing church members cook and eat together. It creates such a community! My Sunday School class loved this, and I hope the teens enjoy it!

  44. sounds just divine!!! for some reason.. I kept thinking about some apple as I read the recipe… just a thought for a little variation.. can’t wait to try this one!! Thank you bunches!!!

    • lindsayballen 16 January, 2014 at 9:28 pm - Reply Author

      A couple other readers have tried apples in this and given great reports! So I guess I should try that next time!

    • lindsayballen 18 January, 2014 at 10:10 am - Reply Author

      I haven’t tried it, but I wouldn’t recommend it. One recipe (16 rolls, each cut into 8 pieces) really fills up a 9×13. When it bakes it will expand, and I think doubling it would cause it to spill over!

  45. This looks like a very tasty dish, but I always try to make food like this less calorie and fat laden, so I don’t feel so much guilt at eating something that is really not healthy. While it may be “normal food”, and there is no info on # of calories and grams of fat and sugar, I am guessing it is more than a day’s worth in one serving. An alternative is to use agave syrup, fat free cream and cut down on the icing. Lindsay, when you get older, you will see why it is so important to cut the calories from your diet. You might try suggesting healthier alternatives for your recipes on your web site.

    • lindsayballen 18 January, 2014 at 4:23 pm - Reply Author

      I am all for making things lower calorie, especially when you can’t even really tell a difference. If a product comes in a “light” version I will always buy it instead of the regular (and tell my readers they can do the same without sacrificing taste). Your suggestions about agave and fat free cream are good ones. But there is not a one-size-fits-all approach to eating. Everyone needs a different amount of calories based on their activity level and metabolism. Olympians eat two to three times as many calories as the average person, but they’re the healthiest people on the planet. A calorie is a unit of energy, nothing more. There is no such thing as a “day’s worth” of calories, because you burn energy differently depending on what you do. And as far as “healthier alternatives” on my website, there are over 100 Weight Watchers recipes and many others that are low-fat and low-cal. I am not advocating eating treats like this daily. But to go through life thinking you can NEVER splurge on something decadent and sugary is unfair. And like I said earlier, it’s unfair to judge others on what they eat because what is right for one person is not applicable to everyone.

  46. I tried it last weekend at a Church Youth Lock-in. The kids loved it!! This weekend I have family in town and making it again. Thanks so much!

  47. Is it me or does the bottom get a little eggy? Did I do something wrong? They were great but I wasn’t sure about the bottim because the top was clearly done. Thanks for sharing!

    • lindsayballen 21 January, 2014 at 8:24 pm - Reply Author

      A couple of people have mentioned that, and I think it’s just how ovens cook differently. If you think the top is done and the bottom is not, you could cover it with foil and bake it for a little longer. That way the top doesn’t get crispy and burnt but the bottom can still cook. Sorry it didn’t turn out perfectly for you, but I hope it works better next time!

  48. Just took them of the oven; and tried them. They are excellent! Everyone loves them!
    So glad I came across this website…sure to try many more!

  49. OMG… Can we say delicious! I made this two nights and only had a corner of a
    9×13 dish piece left when I got up the next morning…my husband and son ate the rest! I melted butter over my piece and sweet Jesus! Good!

  50. I cut the recipe in half as we have a small family. They’re in the oven right now and my house smells so good. I can’t wait to try this, YUMMMM!!!!

    • lindsayballen 30 January, 2014 at 3:28 pm - Reply Author

      Oh I just love how my house smells with cinnamon rolls baking! It also makes me so impatient for them to come out of the oven!

  51. To Anonymous and other paranoids out there, you can still enjoy this recipe using healthier versions. You can get Non GMO, blah, blah, blahs from places like Vitamin Cottage, Whole Foods, Sprouts, etc. But since you “care about what you put in your body” you should already know this. Play around with this recipe using cleaner food products and organic ingredients. It’s very do-able while not treating other people who bake occasional “normal” foods in a holier-than-thou manner. Annoying! #usedtobeoneofthesepeople/afraidtoeatanything#happiernowwhilestayingtrimandfit

    Okay, this is off my chest and I even used the very trendy hashtags even though I don’t even have a Twitter account, LMAO!!!

  52. I just tried this this morning and my wife and I loved it! I cut the recipe exactly in half for the two of us and used an 8×8 baking dish. So quick and easy and it baked up perfectly in 20 minutes. I used real maple syrup and even drizzled a little extra syrup over mine after serving it. Yummy!

  53. Let me preface this with this: I am not a cook, or a baker. I made this this morning to take for our Sunday school class, and was kind of nervous. I’d never made breakfast before! This was so easy to make, and turned out INCREDIBLE!!! I followed the directions exactly and it turned out perfectly! Everyone loved it! Thanks so much for this amazing recipe!

    • lindsayballen 2 February, 2014 at 1:26 pm - Reply Author

      Thanks so much Melodie! This entire blog is created just for people like you (because I was the same way!), and it’s so nice to hear that you are benefiting from it. I’m glad this dish was a hit with your Sunday School class!

    • lindsayballen 7 February, 2014 at 11:30 am - Reply Author

      You can use milk and butter as a substitute for cream. For one cup of cream, use 3/4 cup milk and 1/3 cup melted butter. Stir the butter into the milk slowly. You can add a tablespoon of flour to thicken it up. Some people recommend letting it sit in the fridge for at least 24 hours to allow it to thicken even more, but it should work fine without having to wait. Hope that helps, and I hope you enjoy this dish!

    • lindsayballen 28 February, 2014 at 9:05 am - Reply Author

      Oh I like how you think! I’m sure that crumbled bacon would be amazing on this. It would add a little salty to the sweet.

  54. Super!! I’ve made it as written several times now and it’s always delicious!! I had a few cans of apple pie filling laying around for awhile, so last night I dumped a can of pie filling in the bottom of the pan and proceeded with the recipe – it was amazing!! One of those recipes that you can tweak to your liking and seems to always turn out perfect.

    Thanks for sharing!

    • lindsayballen 31 March, 2014 at 7:31 pm - Reply Author

      Thanks for giving us your feedback! That apple pie filling sounds AWESOME! What a good idea! Glad you are enjoying the recipe.

  55. Brenda Richardson 17 April, 2014 at 6:09 pm - Reply

    These are terrific! I have made them twice now and each time they were a winner. My Bible
    study group will enjoy some of these very shortly too. I always try a recipe before I take it
    anywhere and for those skeptics out there, they are great, easy to make and as far as I can tell, are fool proof. Thank you so much for sharing the recipe!

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