This Cinnamon Roll Breakfast Bake is made from scratch, no canned cinnamon rolls here. Who wouldn’t want to wake up to this for breakfast?
I was telling my husband the other day that after 7th grade I forged my mom’s signature on all forms and papers for school. As I said it out loud I thought to myself how horrible that sounded.
In full disclosure I promise that it was with no ill intent ever. I was super independent and a good student, not to mention the last of 10 kids so my mom wasn’t really keeping an eye on my every move.
It was more for convenience, not malicious at all. I’m such a rule abider so I’m still kind of shocked at 13 year-old self (is that how old one is in 7th grade?) for being so rebellious.
My husband is totally a rule bender. Not for anything major. I’m talking like taking our kids to the church nursery a week before she was the legal 18-month age limit or sneaking into the pool after closing time at hotels.
Every time we go to Water World in Colorado with his family it’s only a matter of time before someone gets yelled at by one of the lifeguards for breaking one of the rules.
It all makes me really uncomfortable. I am a rule follower/buzzkill/wet blanket/zero fun at all. Which is why my husband is the yin to my yang.
Anywho. For all of the cinnamon casseroles I’ve ever had basically you get cinnamon rolls in a can, quarter them, add some eggs, bake it and then drizzle the frosting that comes in the little tub with it.
It’s good but not really what I crave. I wanted to come up with a more from scratch version. No, I didn’t make the French bread by myself but you get what I mean.
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