Samantha NicoleYour mornings are about to get a whole lot sweeter, and all the credit goes to this Bun Bake! You’ll wake up with a pep in your step knowing that this sugary, golden-brown casserole is waiting for you to help get your day started in the best way! You’ll dip your fork into a flaky cinnamon roll masterpiece that’s topped with tangy strawberry pie filling, rich hazelnut cocoa spread, and some smooth vanilla icing! Topped with a nice drizzle of sweet summer-inspired strawberry syrup, you’ll be floating on cloud nine! Ready for the best day ever? Bun Bake is going to make it happen!
Ingredients
- 2 (12.4-ounce) cans cinnamon rolls, 8 rolls each (including icing)
- 2 large eggs
- 1 (21-ounce) can strawberry pie filling
- 1/2 cup sweetened hazelnut cocoa spread
- 1/4 cup strawberry syrup
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –Cut each of the cinnamon rolls into 4 pieces and place them in a large mixing bowl.
Step 4 –In a small bowl, beat the eggs using a fork.
Step 5 –Pour the beaten eggs over the cinnamon roll pieces; stirring until the pieces are coated.
Step 6 –Pour the pie filling over the dough pieces and stir well.
Step 7 –Evenly spread the cinnamon roll mixture into the prepared baking dish.
Step 8 –Spoon the hazelnut cocoa spread over the cinnamon roll mixture, dropping it in large, evenly-spaced globs.
Step 9 –Bake until the cinnamon rolls are nicely browned on top, about 28-30 minutes.
Step 10 –In a microwave-safe dish, add both of the icings from the cinnamon roll cans and microwave on high until the icing has melted, about 20 seconds.
Step 11 –Pour the melted icing over the casserole.
Step 12 –Allow the casserole to cool, about 5 minutes.
Step 13 –Serve with the strawberry syrup.
