Go Back
Cinnamon Roll Casserole
Print

Weight Watchers Cinnamon Roll Casserole

Author Laurie Bennett

Ingredients

  • 1 17.5 oz. can refrigerated reduced-fat cinnamon rolls, icing reserved
  • 4 eggs
  • cup fat-free milk + 2 Tablespoons for icing
  • 1 Tbsp. cinnamon
  • 1 tsp. vanilla

Instructions

  • Preheat oven to 350 degrees. Cut each cinnamon roll into sixths.
  • Spray casserole dish. Add cinnamon roll pieces.
  • Whisk eggs, 1/3 cup milk, cinnamon, and vanilla in a bowl.
  • Pour egg mixture over cinnamon rolls.
  • Bake for 35 minutes or until golden brown.
  • Add a little milk to icing to thin it out. Whisk or blend with mixer. Pour icing over casserole.

IF YOU ARE USING 2 INGREDIENTS DOUGH:

  • Make the dough using my 2 ingredients dough recipe. The dough is ready to use as soon as you roll it, but you can chill it in the fridge for 20 minutes to make it easier to handle if you like.
  • Roll the dough out using a rolling pin on parchment paper with a touch of flour to help with sticking.
  • Roll dough out into a rectangle shape or even an oval is fine.
  • Now take the shorter edge of the dough and roll it up, tootsie roll or cigar style.
  • You should end up with one long, rolled up piece of dough.
  • Starting in the middle of the long roll of dough, cut the roll in half, then half each side again, and then half each piece again.
  • You should end up with 8 pieces or rolled up dough.
  • Now place all the pieces in a 9"x9" baking pan (2 ingredients dough yields less dough) and pour your egg, cinnamon, vanilla mixture all over the top. Make sure each piece is drenched by using a spoon to cover.
  • Bake for 35 minutes at 350 degrees or until golden brown
  • While baking, mix 1/2 cups powdered sugar, 2 tbsp plain Greek yogurt and 1/4 tsp vanilla extract in a bowl to make the icing.
  • Remove from oven and pour icing over the top,
  • Let sit 20 minutes, serve and enjoy!

Nutrition

Serving: 8g