Cinnamon Roll French Toast Casserole

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Ingredients

  1. 2 (17.5 oz.) cans refrigerated cinnamon rolls
  2. 2 Tbsp. melted butter
  3. 4 eggs
  4. ½ c. milk
  5. ¼ c. brown sugar
  6. 2 tsp. cinnamon
  7. 1 tsp. vanilla
  8. 2 Tbsp. cream cheese, softened
  9. 1 Tbsp. milk

Instructions

  1. Preheat oven to 350 degrees.
  2. Remove cinnamon rolls from packages and cut each roll into sixths.
  3. Drizzle melted butter in 9×13 inch pan.
  4. Spread cinnamon roll pieces evenly in pan.
  5. In a separate bowl, combine eggs, milk, brown sugar, cinnamon, and vanilla. Whisk until combined.
  6. Pour egg mixture over cinnamon rolls.
  7. Bake at 350 degrees for 20 minutes or until top of casserole is golden brown and center is set.
  8. Prepare frosting by combining frosting from cans with 2 Tbsp. softened cream cheese and 1 Tbsp. milk. Whisk until smooth.
  9. Pour frosting evenly over casserole.

Here’s the link to the original site

http://www.lemontreedwelling.com/2016/11/cinnamon-roll-french-toast-casserole.html?utm_content=buffer33572&utm_medium=social&utm_source=pinterest.com&utm_campaign=budgetbytesbuffer

Fruit and Cream Cheese Breakfast Pastries

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Ingredients

  1. 6 ounces cream cheese, at room temp
  2. 2 Tablespoons sugar
  3. 2 teaspoons lemon juice
  4. 1 teaspoon lemon zest
  5. 1 teaspoon vanilla extract
  6. 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
  7. 1 1/2 cups fruit (See Kelly’s Note)
  8. 1 large egg
  9. Sanding sugar (optional)

Instructions

  1. Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpats.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy.
  3. Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal the perforations. Using a 4-inch round cookie cutter (or glass), cut out four circles from each sheet of puff pastry.
  4. Transfer four pastry circles onto each baking sheet, spacing the circles about 2 inches apart. Lightly score a circular border 1/4-inch from the edges then prick the centers of each pastry with a fork. Spread a portion of the cream cheese mixture inside the border of each pastry then top the cream cheese with fruit.
  5. In a small bowl, whisk together the egg with 1 tablespoon water. Brush the edges of the pastries with the egg wash then sprinkle them with the sanding sugar (optional). Bake the pastries for 15 to 18 minutes or until they’re golden and puffed.
  6. Remove the pastries from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a cooling rack to cool completely.

*any fruit will work*

Here’s the link to the original site

https://www.justataste.com/fruit-and-cream-cheese-breakfast-pastries-recipe/

Buttermilk-Blueberry Breakfast Cake

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Ingredients

 

  1. ½ cup unsalted butter, room temperature
  2. 2 tsp. lemon zest or more — zest from 1 large lemon
  3. ⅞ cup* + 1 tablespoon sugar for sprinkling
  4. 1 egg, room temperature
  5. 1 tsp. vanilla
  6. 2 cups flour (set aside ¼ cup of this to toss with the blueberries)
  7. 2 tsp. baking powder
  8. 1 tsp. kosher salt
  9. 2 cups fresh blueberries
  10. ½ cup buttermilk**

    * ⅞ cup = ¾ cup + 2 tablespoons

** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.**

Instructions

  1. Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy.
  2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
  3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
  4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Here’s the link to original site

https://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/

 

French Toast Roll-Ups With Cream Cheese

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Ingredients

  1. 2 Eggs
  2. 1 tsp Cinnamon
  3. 1 Filling
  4. 1/3 cup Sugar
  5. 16 slices Bread, Soft
  6. Filling for the rollups – I used strawberry jam & cream cheese, but you can use any flavor jam or even mini chocolate chips!

Instructions

  1. Place piece of bread on a cutting board and trim your crusts.
  2. With a rolling pin roll your bread flat.
  3. At one end of your bread place your filling (just a small strip) and roll up.
  4. In a shallow dish combine sugar and cinnamon. Mix well.
  5. In another shallow dish combine eggs and milk. Wisk well.
  6. Heat a pan over low-medium heat, melt butter to coat pan.
  7. Coat your bread roll in your egg mixture.
  8. Place in pan with your seam down.
  9. Cook until golden brown turning to brown all sides.
  10. Remove the rolls one at a time from pan and roll to coat in cinnamon sugar mixture.

 

Here’s the link to the original site

Read more at http://momsneedtoknow.com/french-toast-roll-ups-cream-cheese-strawberries/#IQGieci6MgvewWmL.99