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–+ servings
Casserole dish filled with cinnamon roll and berry french toast bake, ready to be served.

Cinnamon Roll Bake With Berries

For those mornings when you're craving something sweet, this cinnamon roll bake combines the best parts of French toast and cinnamon rolls into one dish. I love adding fresh blueberries and raspberries to the simple custard to brighten it up. If you want to go all out, make some maple whipped cream to go on top—it really is the perfect combination!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 12 Servings
Author: Carlee

Ingredients

  • 2 17.5 oz. tubes refrigerated cinnamon rolls
  • 4 large eggs
  • ½ cup heavy cream
  • ¼ cup light brown sugar packed
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • pinch salt
  • 1 cup blueberries
  • 1 cup raspberries

Instructions

  • Preheat oven to 350°F and grease a 9x13-inch baking dish.
  • Cut 2 17.5 oz. tubes refrigerated cinnamon rolls into fourths and put in the prepared baking dish.
  • In a medium bowl, whisk together 4 large eggs, ½ cup heavy cream, ¼ cup light brown sugar, 2 teaspoons cinnamon, pinch salt and 2 teaspoons vanilla extract. Pour over cinnamon rolls.
  • Sprinkle 1 cup blueberries and 1 cup raspberries over the top of the mixture. This is a great time to add chopped nuts if desired.
  • Bake 30-40 minutes or until the tops is golden and the center is set.
  • Top with powdered sugar, maple syrup, or whipped cream if desired.

Notes

Feel free to experiment with different combinations of berries. 
 

Nutrition

Serving: 1Serving | Calories: 247kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 356mg | Potassium: 63mg | Fiber: 1g | Sugar: 17g | Vitamin A: 236IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg
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