Pioneer Woman Cinnamon Roll Casserole

Pioneer Woman Cinnamon Roll Casserole, created by Ree Drummond, is made with refrigerated cinnamon roll dough, eggs, half-and-half, dark brown sugar, pecans, and sour cream.

This easy cinnamon roll casserole recipe creates a delicious breakfast or brunch dish that takes about 45 minutes to prepare and can serve up to 8-10 people.

Ingredients Needed:

• 1 Tbsp salted butter (for greasing the dish)
• 3 (12.4 oz) tubes of refrigerated cinnamon roll dough (with frosting)
• 4 large eggs
• 1/2 cup half-and-half
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/3 cup packed dark brown sugar
• 1/3 cup pecans, chopped
• 1/3 cup sour cream

How To Make Cinnamon Roll Casserole:

1. Prep the Dish: Preheat the oven to 350°F. Generously butter a 9×13-inch baking dish. Cut each cinnamon roll into 4 pieces, and set the frosting packets aside.
2. Coat the Dough: In a large bowl, whisk together the eggs, half-and-half, cinnamon, and salt. Add the cinnamon roll dough pieces and gently toss to coat. Pour the mixture into the prepared baking dish.
3. Add Toppings and Bake: In a small bowl, mix the brown sugar and chopped pecans. Sprinkle this mixture over the top of the casserole. Bake for about 35 minutes, or until puffed, golden, and fully cooked.
4. Make the Frosting: While the casserole bakes, whisk together the frosting packets and sour cream until smooth. Once the casserole has cooled for 10 minutes, drizzle the frosting mixture on top.

Recipe Tips

• Cut the cinnamon roll pieces evenly: Make sure to cut the dough pieces evenly so they cook at the same time.
• Whisk the eggs well: A well-whisked egg mixture will ensure a fluffy and well-set casserole.
• Don’t skip the pecans: Pecans add a great crunchy texture. If you’re allergic or don’t like nuts, substitute with extra cinnamon sugar.
• Let the casserole cool before frosting: Allow the casserole to cool for 10 minutes to help the frosting set perfectly without melting away.
• Use fresh cinnamon roll dough: Fresh refrigerated dough will bake up fluffier and softer compared to old or expired dough.

How To Store & Reheat Leftovers

Storing in the Fridge: Place any leftover cinnamon roll casserole in an airtight container. Store in the fridge for up to 3 days. Make sure it is fully cooled before storing.

Freezing: To freeze, wrap the casserole tightly in plastic wrap and place it in a freezer-safe container or bag. You can freeze it for up to 2 months. When ready to eat, thaw in the fridge overnight.

Reheating: To reheat, place a slice of the casserole on a microwave-safe plate and heat in the microwave for 20-30 seconds.

Nutrition Facts

• Calories: 394
• Fat: 11 g
• Saturated Fat: 4 g
• Trans Fat: 0 g
• Cholesterol: 86 mg
• Sodium: 701 mg
• Carbohydrates: 57 g
• Fiber: 3 g
• Sugar: 13 g
• Protein: 13 g

Try More Pioneer Woman Recipes:

• Cinnamon Toast
• Cinnamon Rolls
• Carrot Cake Bars

Pioneer Woman Cinnamon Roll Casserole

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: C Cinnamon Roll Casserole

Difficulty:BeginnerPrep time: 10 minutesCook time: 35 minutesRest time: 10 minutesTotal time: 55 minutesServings:8 servingsCalories:394 kcal Best Season:Suitable throughout the year

Description

This easy cinnamon roll casserole recipe creates a delicious breakfast or brunch dish that takes about 45 minutes to prepare and can serve up to 8-10 people.

Ingredients

• 1 Tbsp salted butter (for greasing the dish)
• 3 (12.4 oz) tubes of refrigerated cinnamon roll dough (with frosting)
• 4 large eggs
• 1/2 cup half-and-half
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/3 cup packed dark brown sugar
• 1/3 cup pecans, chopped
• 1/3 cup sour cream

Instructions

1. Prep the Dish: Preheat the oven to 350°F. Generously butter a 9×13-inch baking dish. Cut each cinnamon roll into 4 pieces, and set the frosting packets aside.
2. Coat the Dough: In a large bowl, whisk together the eggs, half-and-half, cinnamon, and salt. Add the cinnamon roll dough pieces and gently toss to coat. Pour the mixture into the prepared baking dish.
3. Add Toppings and Bake: In a small bowl, mix the brown sugar and chopped pecans. Sprinkle this mixture over the top of the casserole. Bake for about 35 minutes, or until puffed, golden, and fully cooked.
4. Make the Frosting: While the casserole bakes, whisk together the frosting packets and sour cream until smooth. Once the casserole has cooled for 10 minutes, drizzle the frosting mixture on top.

Notes

• Cut the cinnamon roll pieces evenly: Make sure to cut the dough pieces evenly so they cook at the same time.
• Whisk the eggs well: A well-whisked egg mixture will ensure a fluffy and well-set casserole.
• Don’t skip the pecans: Pecans add a great crunchy texture. If you’re allergic or don’t like nuts, substitute with extra cinnamon sugar.
• Let the casserole cool before frosting: Allow the casserole to cool for 10 minutes to help the frosting set perfectly without melting away.
• Use fresh cinnamon roll dough: Fresh refrigerated dough will bake up fluffier and softer compared to old or expired dough.

Keywords:Pioneer Woman Cinnamon Roll Casserole