Easy Cinnamon Roll Breakfast Lasagna
This easy recipes breakfast lasagna combines cinnamon rolls, creamy layers, and sweet indulgence for a comforting brunch treat everyone will love.
Servings: 8 slices
Ingredients
- 2 cans (8 count) refrigerated cinnamon rolls with icing
- 6 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup maple syrup
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 cup whipped cream or whipped topping
- 1/2 teaspoon cinnamon sugar (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Open cinnamon roll tubes and set aside icing. Flatten each roll into a thin round using your hands or a rolling pin.
- Layer 8 flattened cinnamon rolls on the bottom of the baking dish, covering the base.
- In a bowl, whisk eggs, milk, vanilla, ground cinnamon, and maple syrup. Pour half of the mixture over the cinnamon roll layer.
- In another bowl, beat cream cheese with powdered sugar until smooth. Fold in whipped cream.
- Spread the cream cheese mixture evenly over the soaked cinnamon rolls.
- Top with the remaining 8 flattened cinnamon rolls and pour the remaining egg mixture on top.
- Cover loosely with foil and bake for 25–30 minutes. Uncover and bake an additional 10 minutes until golden and set.
- Let cool slightly. Drizzle with reserved icing and sprinkle with cinnamon sugar before serving.