My mom makes the most LEGIT breakfast on Christmas morning. Like the whole day is just filled with gluttony. She usually made some kind of baked french toast or eggs benedict and it was always bombbbb. This year we stayed in San Francisco for the holidays and it was my first time I was away from home for Christmas. Needless to say, I was craving home. While we had an absolute blast creating new memories, but I wanted to keep some things traditional. I promised I’d share this recipe that I made on Christmas morning- it’s really easy to put together and you can make it ahead of time.
what you’ll need:
1 package cinnamon rolls (I used Pillsbury Grands)
brown sugar, 3 tablespoons
milk, 1 cup
butter, 2 tablespoons
vanilla extract, 2 teaspoons
cinnamon, 1 tablespoonP
Pour the melted butter into a medium sized casserole dish to coat the bottom. Remove the cinnamon rolls from the container and cut each circle in half and then into thirds- hold onto the frosting; you’ll need it for the topping! Beat the eggs, milk, vanilla, and cinnamon together. Top it with the brown sugar and even some extra cinnamon if you want to get really crazy. Pour it over your cinnamon rolls and cover the casserole dish. Let the dish sit in the fridge overnight. In the morning pre-heat your oven to 375 degrees and pop that bad boy in for 35-40 minutes until golden brown on the top. When it comes out, drizzle the icing over the top (or don’t, this is America after all).
I love a good sweet and savory combo so I served it with bacon and bananas. The recipe can be easily altered to serve more or less people- it’s super hard to mess this one up. The original recipe I used called for 2 packages of cinnamon rolls but we’re only two people so that would be a little ridiculous. We actually had a giant bag of dinner rolls that Instacart delivered so I used some of those to add more bulk to the recipe. I promise this will be a crowd pleaser!