Cinnamon Roll Breakfast Bake
Enjoy the flavor of hot, homemade cinnamon rolls without the kneading, rising and shaping.
12 slices Cinnamon Raisin Swirl Bread
11⁄4 cups milk
11⁄4 tsp vanilla, divided
2 tbsp sugar
1⁄2 tsp ground cinnamon
2 cups powdered sugar
2 tbsp butter, softened
Set the Big Green EGG for indirect cooking at 350°F/177°C. Spray 8 or 9 in square (2-quart) baking dish with cooking spray.
In a large bowl, beat eggs, milk, 1 teaspoon of the vanilla, sugar and cinnamon until smooth. Cut bread slices in quarters; add to bowl and stir into egg mixture, breaking bread into chunks, until liquid is absorbed. Let stand 5 minutes.
Pour into 8 or 9 in square (2-quart) baking dish. Place dish on cooking grid and bake 30 to 40 minutes or until puffed and knife inserted near center comes out clean. Let stand while making icing.
In large bowl, beat powdered sugar, butter, 2 tbsp of the remaining milk and remaining 1⁄4 tsp vanilla with electric mixer on low speed or by hand until sugar is moistened. Beat at medium speed or by hand until smooth and creamy, adding milk a little at a time until spreading consistency. Spoon and spread icing over warm breakfast bake. Cut in squares to serve.
Recipe courtesy of Nature’s Own from biggreenegg.com