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Breakfast Casserole


2 cans refrigerated cinnamon rolls
with cream cheese icing
18 oz cream cheese, softened
2 T. sugar
1 T. milk


Heat oven to 375°. Spray 13x9„glass baking dish with cooking spray. Arrange rolls evenly in baking dish. Bake 13-17 min. or until golden brown. Cool in pan 10 min. on coolingrack. Remove rolls from pan to cooling rack to cool completely. Cut each roll into 1” pieces. Place about half of
pieces to evenly cover bottom of baking dish.


In small bowl, combine cream cheese, 2 T. sugar and milk.Spoon dollops of cream cheese mixture over roll pieces baking dish. Layer with remaining roll pieces.

In medium bowl, beat egg mixture with whisk until well blended; pour evenly over top of cinnamon roll mixture.With back of spoon, gently press roll pieces into egg mixture.Cover with foil; refrigerate overnight.

Heat oven to 350°F. Uncover dish; bake 35-45 min. or until
browned and set in center. Spoon icing over warm casserole.
Serve warm.

This recipe was published in the January - February 2021 issue on page 4.









 

 

 

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