When it comes to breakfast pastries, cinnamon rolls are definitely one of my favorite treats. The gooey cinnamon filling, doughy roll and icing on top is always a great way to start the day, if you ask me. When I saw a recipe for Stuffed Cinnamon Roll Bake by Table for Seven, I immediately knew I had to try it. I mean, cinnamon roll casseroles are amazing on their own – easy to make and great for feeding a crowd. But by adding a cream cheese layer, your ordinary cinnamon roll casserole becomes an extra-special treat that’s gooey, sweet and absolutely delicious.
The recipe on Table for Seven uses a homemade cinnamon roll dough from scratch, but I wanted to make it even easier by using Rhodes frozen cinnamon rolls. This shortcut version requires only 4 ingredients, plus an optional cinnamon brown sugar topping! I couldn’t believe how easy it was to make, and it made the whole test kitchen smell amazing. If you like super sweet breakfasts, I would definitely recommend using the brown sugar topping; however, if you’d like it a tad less sweet, leave it out! Either way, this Gooey Stuffed Cinnamon Roll Bake will be a favorite in your family, and you’ll love how easy it is to make.
Gooey Stuffed Cinnamon Roll Bake
Yields: 4 large servings
Preparation Time: 15 min
Cooking Time: 25 min
- 8 frozen cinnamon rolls with icing (like Rhode’s), thawed and risen according to package
- 8 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
- For the Topping (optional):
- 2 tablespoons butter, melted
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees F.
- Once cinnamon rolls have risen, spray an 8 x 8 inch pan with cooking spray. Arrange 4 cinnamon rolls in the pan and press them down a bit to mostly cover the bottom.
- In a medium bowl, beat together the cream cheese, powdered sugar and vanilla until smooth. Spread the cream cheese mixture over top the cinnamon rolls.
- Place 4 more cinnamon rolls on top the cream cheese mixture and lightly press down so they mostly reach to the edges of the pan.
- If you’d like to use the optional brown sugar topping, combine butter, brown sugar and cinnamon in a small bowl. Sprinkle the mixture on top of the cinnamon rolls.
- Bake for 20 – 25 minutes or until the top is nice and brown. Remove from the oven and let cool slightly. Pipe the icing over top, and cut into 4 large pieces or 8 small pieces.
What’s your favorite sweet breakfast?