Gingerbread Cinnamon Roll Breakfast Bake
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup unsulfured molasses
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray to ensure the bake doesn’t stick to the sides.
- Open the cans of cinnamon rolls and set the icing containers aside for later. Use a knife or kitchen shears to cut each individual cinnamon roll into four equal quarters. Scatter the pieces evenly across the bottom of the prepared baking dish.
- In a medium mixing bowl, whisk together the eggs, heavy cream, molasses, brown sugar, ground ginger, cinnamon, cloves, nutmeg, vanilla extract, and melted butter. Whisk until the mixture is completely smooth and the molasses is well incorporated.
- Pour the liquid gingerbread mixture evenly over the cinnamon roll pieces in the baking dish. If you are using chopped pecans or walnuts, sprinkle them over the top now. Gently toss the pieces if needed to make sure every bit of dough is coated in the custard.
- Place the dish in the center of the preheated oven. Bake for 30 to 35 minutes, or until the bake has risen and the center is set. The tops of the rolls should be a deep golden brown.
- Remove the bake from the oven and let it cool for about 5 minutes. While still warm, drizzle the reserved icing from the cinnamon roll cans over the top. The heat from the bake will glass the icing into all the nooks and crannies.