Shelly's Recipe

Caramel-Apple Breakfast Bake

Category: Breakfast and Brunch

6 Rhodes AnyTime Cinnamon Rolls, baked, cubed (1-inch)
3 cups chopped peeled apples (2 to 3 apples)
8 eggs
3 cups whole milk
1 (6-oz.) container plain yogurt, preferably Greek
1 cup packed light brown sugar
1/4 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt

TOPPING
1/2 cup heavy whipping cream
1/2 cup sour cream
3 tablespoons powdered sugar

1. Spray 13- x 9-inch glass or ceramic baking dish with cooking spray. Arrange cubed cinnamon rolls and apples in baking dish.

2. Whisk eggs in large bowl until smooth. Whisk in milk, yogurt, brown sugar, butter, cinnamon, vanilla and salt until well-blended. Pour over cinnamon roll-apple mixture; cover and refrigerate 4 hours or overnight.

3. Heat oven to 350ºF. Bake 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

4. Meanwhile, beat all topping ingredients in medium bowl 2 minutes or until combined and slightly thickened. Spoon over each serving.

12 servings