About
Your 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 9x13-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.
