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  • Writer's pictureAlcoeur Gardens

Alcoeur Garden's Cinnamon Roll Breakfast Bake


Bread Mixture:

  • 8 large eggs

  • 1/2 cup granulated sugar

  • 1/2 cup milk

  • 1 tablespoon ground cinnamon

  • 1 tablespoon vanilla extract

  • 1/4 teaspoon baking powder

  • 1 (12 oz) loaf French bread, cubed

Cinnamon Drizzle:

  • 1/4 cup unsalted butter , melted

  • 1/4 cup brown sugar

  • 1 tablespoon ground cinnamon


  • 2 tablespoons unsalted butter , softened

  • 2 tablespoons cream cheese , softened

  • 1 cup powdered sugar

  • 1 teaspoon vanilla

  • 1 Tablespoon milk , (more as needed)


  1. Spray a 9x13 baking dish with cooking spray.

  2. For the bread mixture: In a large bowl, whisk together the eggs, 1/2 cup white sugar, 1/2 cup milk, 1 tablespoon cinnamon, vanilla, and baking powder. Add the cubed French bread and toss to coat.

  3. Pour into the prepared dish. Cover and refrigerate for four hours or overnight. Note: You can skip this if you are in a hurry!

  4. Remove dish from the fridge and preheat oven to 350 degrees F.

  5. For the Cinnamon Drizzle: In a small bowl combine the 1/4 cup melted butter, 1/4 cup brown sugar, and 1 tablespoon of cinnamon. Drizzle over bread.

  6. Bake 30-40 minutes or until desired level is reached. If you like your casserole more like bread pudding bake closer to 30 minutes. If you like it on the more dry side, closer to 40 minutes. Cover with foil towards the end of baking if top starts to brown too much.

  7. For the frosting: With a hand mixer, beat the butter, cream cheese, powdered sugar, vanilla, and milk. Whip until creamy. Add more milk if desired. You want it a consistency that you can drizzle. I like to put mine in a Ziploc bag, snip off the corner and drizzle it. You can also just add a dollop with a spoon. Enjoy!


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