The Pioneer Woman’s Cinnamon Roll Breakfast Casserole is a delicious and easy recipe that’s perfect for weekend brunches or special occasions. Here’s what you’ll need:


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


  1. Preheat your oven to 350°F (175°C). Generously butter a 9×13 inch baking dish.
  2. Cut each round of cinnamon roll dough into 4 pieces. Set aside the frosting packets for later.
  3. In a large bowl, whisk together the eggs, half-and-half, cinnamon, and salt. Add the cut-up cinnamon roll dough pieces and toss gently to coat them in the egg mixture.
  4. Pour the coated dough mixture into the prepared baking dish.
  5. In a small bowl, combine the brown sugar and chopped pecans. Sprinkle this mixture over the top of the casserole.
  6. Bake the casserole for about 35 minutes, or until it’s puffed, golden brown, and cooked through.
  7. While the casserole bakes, whisk together the contents of the frosting packets and the sour cream in a medium bowl until you have a smooth frosting.
  8. Let the casserole cool for 10 minutes before drizzling it with the prepared frosting.

Here are some additional tips:

  • You can substitute chopped walnuts or another nut of your choice for the pecans.
  • For a richer flavor, you can use heavy cream instead of half-and-half.
  • If you don’t have sour cream, you can use plain yogurt instead.


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