I remember growing up and getting smacked in the face with cinnamon as soon as you got out of bed. The number of cinnamon rolls I ate out of a can is probably immeasurable and there was ALWAYS a fight for the middle one. Anybody else have this same fight?
Anyway, as we know better we try to do better. Are canned cinnamon rolls the best for us? No. Are they amazing? Yes. I’ve changed up a basic online recipe to be a little healthier while still being a breakfast the kids get excited for.
By sneaking in flax seed, chia seed, and additional protein, this casserole will have 39 grams of protein and 16 grams of fiber. My three kids will eat the entire thing, so I’d guess it’s about 13 grams of protein and more than 5 grams of fiber per serving. That’s not counting whatever your rolls have in them =)
Ingredients:
- Can of cinnamon rolls – any works, Annies has a healthier option
- 3 eggs
- 1/4 cup milk or almond milk
- 1 tsp of vanilla
- 1 T ground flax seed
- 1 tsp chia seeds
- 1 scoop protein – the protein we use has 2 scoops as a serving, so depending on brand, its 1/2 of serving
- cooking spray – we use an organic coconut oil
- 11×7 pan – I use a glass pan
Directions
- Preheat oven to 350 degrees.
- Grease your pan with a nonstick spray or butter
- Cut up each cinnamon roll into 4-6 pieces and distribute evenly in the dish. I use kitchen scissors.
- In a separate bowl, mix eggs, milk, vanilla, flax seed, chia seed, and protein until combined.
- Poor over cut up cinnamon rolls.
- Bake for 21-24 minutes. Cooking times may very due to what pan you bake in.
- Optional: Drizzle frosting over the top when pulled out of the over – I compromise and use half
- ENJOY!
This is a weekend breakfast we make frequently and I hope you enjoy it as much as our family does!!!
