Description

Scrambled cinnamon rolls are a fun and easy twist on classic cinnamon rolls, transforming store-bought cinnamon roll dough into bite-sized pieces baked until golden, tender, and wonderfully gooey. Finished with a sweet vanilla glaze, this comforting breakfast is perfect for weekend brunch or a quick morning treat.

Ingredients

1 (12.4 oz) can cinnamon roll dough, such as Grands! Cinnamon Rolls
1 cup powdered sugar
2-3 tablespoons milk, or as needed for consistency
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, melted (optional)

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Instructions

Preheat the oven to 375°F (190°C).
Lightly grease an 8×8-inch baking dish.
Open the can of cinnamon rolls and separate each roll.
Cut each cinnamon roll into quarters using a knife or kitchen shears.
Arrange the cinnamon roll pieces evenly in the prepared baking dish.
Bake for 15-20 minutes, until the pieces are puffed and golden brown.
While the cinnamon rolls bake, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Add additional milk as needed to reach your desired glaze consistency.
Remove the cinnamon roll pieces from the oven when golden and cooked through.
Drizzle the prepared glaze generously over the warm cinnamon roll pieces.
Serve immediately while warm and gooey.

Notes

Serve scrambled cinnamon rolls warm for the best soft and gooey texture. Add chopped pecans, walnuts, fresh berries, extra cinnamon, or a drizzle of maple syrup for a delicious variation. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American