Cinnamon Roll Bake
This Mother’s Day, treat your mom to a sweet brunch treat– Cinnamon Roll Bake. It transforms all the classic cinnamon rolls into a sophisticated casserole.
Ingredients
- 6 English muffins, cut into 1-inch cubes
- 1 (8 oz.) package cream cheese, cut into 1/2-inch cubes
- 6 eggs, beaten
- 1 1/2 cups milk
- 1/2 cup half and half
- 3/4 cup sugar
- 1 Tbsp. vanilla
- Cinnamon Crumble
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 1 stick butter, cut into pieces
- Powdered sugar and cinnamon, for garnish
Instructions
- Place half of the English muffin cubes in a 9 x 13-inch baking dish sprayed with non-stick cooking spray. Top with half of the cream cheese cubes. Layer remaining muffin cubes, then remaining cream cheese.
- In a medium bowl, whisk together eggs, milk, half and half, sugar and vanilla. Pour over muffin mixture. Refrigerate at least 4 hours or overnight.
- Preheat oven to 350°.
- In a food processor, add flour, brown sugar, cinnamon, salt and butter. Process until mixture resembles wet sand. Sprinkle evenly overtop casserole.
- Bake for 50 to 60 minutes, until middle is cooked. Garnish with powdered sugar and cinnamon.
