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Cinnamon Roll Breakfast Bake



Ingredients 

60g softened butter 
1/4 cup caster sugar 
1tsp + 1 Tbsp ground cinnamon
10 slices thick-sliced brioche or white bread
1/2 cup cream
1 1/4 cups + 2 Tbsp milk
1tsp + 1tsp vanilla essence or extract
3 eggs
75g cream cheese, softened 
1 cup icing sugar 
​Maple syrup, to serve

Method
  1. Preheat your oven to 190 degrees celsius fan bake. In a bowl, beat together the softened butter, caster sugar and teaspoon of cinnamon. Spread evenly over half of the bread slices, then sandwich together with the remaining bread slices. 
  2. Cut the sandwiches into around 6-8 cubes, then scatter into a greased baking dish. In a large mixing bowl, whisk together the cream, 1 1/4 cups of milk, 1 teaspoon of vanilla extract, eggs and remaining cinnamon. Pour over the mixture over the bread, then leave to soak for 5-10 minutes. 
  3. Bake for 20-25 minutes, or until golden brown and just wobbly or set in the center. Set aside to cool for 10 minutes.
  4. Whilst the bake cools, make the cream cheese drizzle by beating together the softened cream cheese, remaining vanilla, icing sugar and a pinch of salt. Using a spoon or piping bag, drizzle the icing generously over the breakfast bake, then serve whilst warm with a drizzle of maple syrup if desired!


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