Cinnamon Roll Bake

Prep: 15 min., Chill: 4 hr., Bake: 1 hr., Stand: 5 min.

Yield: Makes 6 to 8 servings

Ingredients

• 3  egg yolks*
• 2  large eggs*
• 2  cups  milk
• 2  tablespoons  sugar
• 1  teaspoon  ground cinnamon
• 1  teaspoon  vanilla extract
• 1/4  teaspoon  salt
• 1  (16-oz.) package frozen cinnamon rolls
• 1/2  cup  golden raisins
• 2  tablespoons  butter, cut into 1/4-inch cubes

Preparation

1. Whisk together first 7 ingredients until blended.

2. Break apart cinnamon rolls, and chop. Place in a lightly greased 11- x 7-inch baking dish. Toss raisins with rolls in dish. Pour egg mixture over top; dot with butter. Cover and chill 4 to 24 hours.

3. Preheat oven to 325°. Bake casserole 55 minutes to 1 hour or until set and golden. Let stand 5 minutes before serving.

*1 cup egg substitute may be substituted for egg yolks and whole eggs.

Note: For testing purposes only, we used Sister Schubert's Cinnamon Yeast Rolls.

Orange-Apricot Bake: Substitute 1/8 tsp. ground nutmeg for 1 tsp. cinnamon, 1 (16-oz.) package orange yeast rolls for cinnamon rolls, and 1/2 cup chopped dried apricots for raisins. Proceed with recipe as directed.