Cinnamon Roll Egg Bake 


  • 4 large cinnamon rolls, torn into pieces
  • 8 eggs
  • 1/4 cup milk
  • 1 teaspoon milk
  • 4 individual pie tins


  1. Preheat oven to 350 degrees and spray each tin with nonstick cooking spray.
  2. Fill each tin with the cinnamon roll pieces.
  3. In a small bowl beat together the eggs, milk and vanilla.
  4. Place the pie tins on a baking sheet lined with parchment paper.
  5. Pour the custard mixture over the cinnamon rolls and bake for 30 minutes until puffed and golden brown.

***This can also be made in a 9-inch pie pan for one large egg bake***