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Cinnamon Roll Egg Bake
Cinnamon Roll Egg Bake. Open the cinnamon roll tubes and set aside the frosting. Drop or pour (depending on how soft the butter is) evenly over the batter and swirl with a knife.

Bake at 375 degrees for 15. Add the warm water/milk and knead in a stand mixer with the hood attachment for 3 minutes. Place all the cinnamon roll pieces evenly into the pan with butter.
Preheat Oven To 325° And Grease A Glass Baking Dish.
Cut each cinnamon roll into 4 pieces. If you are using pecans, sprinkle those evenly on top as well. I used her recipe for cinnamon sugar as a jumping off point.
You May Even Need To Leave It In Longer Than The Package Says If The Rolls Are Not Yet Baked All The Way Through.
Place 1 cinnamon roll on corner facing you, pressing slightly on roll to flatten, while folding same corner of egg roll skin over roll, tucking in sides. Add the warm water/milk and knead in a stand mixer with the hood attachment for 3 minutes. Spread cinnamon roll pieces evenly in pan.
Layer Half Of The Bread Slices In The Baking Dish, Overlapping And Wedging Them In Tightly So They Are In An Almost Solid Layer.
Ours took about 35 minutes. Pour egg mixture over cinnamon rolls. Beat eggs on high speed for 3.
Whisk Or Blend Together The Eggs, Vanilla, And Milk.
Open the cinnamon roll tubes and set aside the frosting. Cut cinnamon rolls into thirds and layer in dish. Preheat the oven to 325°f.
In A Large Bowl, Whisk Together Eggs, Milk, Salt, Onion Powder, Garlic Powder, Pepper And Cayenne.
Roll 1/8 inch thick on well. In a large bowl whisk together the eggs, milk and vanilla. Once mixed, slowly pour in the melted butter.
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