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
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
- 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.
- 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.
- Bake for 20-25 minutes, or until golden brown and just wobbly or set in the center. Set aside to cool for 10 minutes.
- 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!
