Recipe April 25: Golden Eagle Breakfast Bake!

- 1/4 Cup Melted Butter

- 2 Can (12.4 OZ) Cinnamon Rolls

- 5 eggs

- 1/2 Cup Whipping Cream

- 2 teaspoons ground cinnamon

- 2 teaspoons almond extract ( you can also use vanilla instead)

- 1 Cup Golden Eagle Syrup

- Chopped{}almonds or pecans ... or both


GARNISH: Icing from Cinnamon Rolls


Heat oven to 375 Degrees.

Pour melted butter into an ungreased 13x9 inch dish.

Separate both cans of dough into 16 rolls, reserving the icing for later.

Cut each roll into 8 pieces and add to buttered baking dish.

In a bowl, beat eggs.

Add in cream, cinnamon and almond or vanilla flavoring and mix until well blended.

Gently pour mixture over the roll pieces.

You may also add chopped pecans or slivered almonds and sprinkle on top.

Drizzle the Golden Eagle Syrup all over the top.

Bake for 20-25 minutes or until golden brown.

Remove from oven and let cool for 10 minutes.

While cooling, remove the covers from icing and microwave them for 15 seconds to thin the icing.

Drizzle icing over the top of casserole.

Cut, serve and enjoy!

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