Thursday, April 14, 2016

Cinnamon Roll Casserole

Here's a quick and easy Breakfast Casserole made with Pillsbury Grands Cinnamon Rolls. It adds the flavor of Apples, Pecans and Eggs. It's simple yet decadent.

Cinnamon Roll Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" square Casserole Dish brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Cinnamon Roll Casserole

1 package of Pillsbury Grands Cinnamon Rolls. (5 Rolls with Icing included)
2 Large Jonagold Apples, peeled, cored and chopped.
1/2 C Chopped Toasted Pecans. (I toast whole Pecans in a dry Cast Iron Skillet for 3 - 5 minutes. Stirring often. It doesn't take long before they burn.
4 Large Eggs, beaten.

You're not going to separate the Cinnamon Rolls. Roll out the entire container into the Casserole Dish, leaving half of it hanging over the side of the Dish.  Gently press the dough. You'll create 2 layers of the Dough.

Sprinkle the first layer:
Half of the Apples
Half of the Pecans

Fold over the second layer of dough to cover the Apples and Pecans.
Fold over the second layer and repeat with remaining Apples and Pecans.

Pour Eggs over the top.
Bake 40 minutes.
Remove the Pan to a Rack.

Warm the Icing in a Glass Measuring Cup.
Pour evenly over the top of the Casserole.

Serve immediately.

Peace in the Kitchen!

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