Viral Cinnamon Roll Bake (Our Go-To for Everything)
This recipe is one I found on the internet (it’s all over the place) and somehow turned into the thing we make for slow mornings, tailgates, and brinner nights. It’s unapologetically indulgent, wildly easy, and always disappears faster than expected.
I’ve tweaked it with different ratios of butter, brown sugar and whipping cream & landed on what I think is the best combo so I wanted to share with you! The key is using Grands cinnamon rolls — they’re bigger, fluffier, and soak up all the buttery creaminess. Trust me on this part.
Ingredients
- 2 cans Grands cinnamon rolls
- Non-stick spray (I use avocado oil)
- Cinnamon sugar or ground cinnamon (about 2 teaspoons, to taste)
- ½ cup brown sugar
- 1 stick butter, melted
- 1 cup heavy whipping cream
(For a slightly drier, more portable version: ¾ cup cream + 6 tablespoons butter) - Icing packets from the cinnamon rolls
Instructions
- Prep the pan.
Line a 9 x 13–inch baking dish with foil or parchment paper and spray generously with non-stick spray. - Add the rolls.
Place both cans of Grands cinnamon rolls evenly in the pan. - Layer the flavor.
Sprinkle the tops with cinnamon sugar (or just cinnamon), then sprinkle the brown sugar evenly over the rolls. - Pour the magic.
Mix the melted butter and heavy cream together and pour evenly over the entire pan. - Bake.
Cover and bake at 350°F for 35–40 minutes, or until the rolls are puffed, soft, and as golden as you like. - Finish with icing.
Remove from the oven and place small dollops of the included icing directly in the center of each roll. This helps it melt perfectly without dripping down the sides.
Notes
- For tailgates or grab-and-go mornings, use the reduced cream/butter version so they hold together better.
- These reheat beautifully and are just as good later in the day — hence their brinner status.
- For best results, always pretend they’re fat-free. Adds to the joy. 👍🏻
This one’s not fancy, but it’s beloved — and sometimes that’s better.
Links
- baking dish
- foil
- parchment
- @chosenfoods avocado oil
- Grands cinnamon rolls (This is important! They are bigger & fluffier & will soak up all the deliciousness
- cinnamon sugar (or just cinnamon)
- brown sugar
- melted butter
- heavy whipping cream
Our Favorite Breakfast Casserole
This is the breakfast casserole we come back to again and again. It’s hearty, comforting, and endlessly practical — perfect for slow weekends, holidays, or mornings when you want something homemade without standing at the stove.
You don’t have to make it the day before, but it’s even better if you do. And it freezes beautifully, which makes it one of those quiet little kitchen wins. If spicy sausage isn’t your thing, mild works just as well.
Ingredients
- 6 eggs
- 1 cup half and half
- ¼ onion, finely chopped
- Salt and freshly cracked pepper
- Butter, for greasing the pan
- 6 slices Texas toast
- 1 pound spicy hot sausage (or mild), cooked and drained
- 1 cup shredded pepper jack cheese
Instructions
- Cook the filling.
Brown the onion in a skillet until soft and caramelized. Add the sausage, cook until fully browned, and drain off any excess fat. Set aside. - Make the custard.
In a small bowl, beat the eggs until loosened. Add the half and half and mix well. Season generously with salt and pepper — don’t be shy here. - Assemble.
Butter a 12 x 10–inch baking dish. Line the bottom with Texas toast, cutting and rearranging as needed to fit snugly. Sprinkle the sausage and onions evenly over the bread, followed by the cheese. Pour the egg mixture over the entire pan, making sure everything is evenly soaked. - Rest.
Cover and refrigerate overnight. (If you’re short on time, you can bake it right away — just let it sit for 20 minutes so the bread absorbs the custard.) - Bake.
Preheat the oven to 350°F. Bake covered for 25–30 minutes, or until the eggs are set and the center no longer jiggles.
Notes
- Mild sausage works perfectly if you prefer less heat.
- This casserole freezes well — bake, cool completely, then wrap tightly.
- It reheats beautifully and makes mornings feel effortless.
This is one of those recipes that will become a family staple — dependable, easy, and comforting.
Fruit Salad
- 1 small container of blueberries (approx 1.5 cups)
- 1 small container of pomegranate seeds (approx 1 cups)
- 1 cup of chopped kiwi (approx 1 cup)
- 1 container of strawberries chopped (approx 2 cups)
- 1.5 cups chopped pineapple
If I am making for the week then I will just leave it plain. If I am making for a party I will sometimes top with the dressing below.
Fruit salad dressing
- juice from 1 lime
- 1 tbps of honey
- 1 tsp poppy seeds
