Raspberry Mocha Cinnamon Roll Lasagna

We have a lot of breakfast potlucks at work and sometimes I struggle with what to bring. There aren't many quick and easy ideas for breakfast potlucks out there, especially something that can be made in advance. The beautiful thing about this Raspberry Mocha Cinnamon Roll Lasagna recipe is that it is made with layers of cinnamon rolls (store-bought refrigerator Pillsbury cinnamon rolls) and can be whipped up in less than 30 minutes the night before or a couple of days in advance.

This breakfast lasagna recipe not only makes a great brunch potluck recipe, but also a wonderful holiday breakfast, brunch or delicious dessert. If you're looking for Pillsbury Cinnamon Roll recipes, you'll love this one!

In fact, this sweet breakfast lasagna is even better if it is made in advance because it gives the cinnamon roll layers a chance to soften up. And it will keep well for a few days in the fridge.

*Heads up - you need at least 8 hours of refrigeration for this recipe, so you'll want to make it at minimum, the night before.

A little different than the usual breakfast fare, this raspberry cinnamon bun lasagna satisfies the sweet tooth and is simple and quick to make. It's also great for serving a crowd (see servings, below).

🥘 Ingredients

For this breakfast lasagna recipe, you'll need:

• cans of store-bought refrigerator cinnamon rolls with icing *I use Pillsbury cinnamon rolls
• light cream cheese *you can use regular or fat-free
• powdered sugar/icing sugar
• lemon zest *lemon zest gives your cinnamon rolls and AMAZING flavor!
• whipping cream
• frozen raspberries * you can substitute fresh
• seedless raspberry jam * you can use a raspberry jam with seeds, but it's not ideal
• brewed vanilla coffee *or substitute coffee and vanilla- see instructions in recipe card
• fresh raspberries (optional)
• cinnamon

*see recipe card for quantities

🔪INSTRUCTIONS

• Heat oven to 400 degrees F/205 degrees C.
• Spray two 9X13 baking pans with non-stick spray.
• Roll out each package of cinnamon buns as flat as possible and press into bottom of each 9X13 pan. Ensure the cinnamon rolls cover the entire surface of the pan.  *You need to roll it onto 2 separate pans, unless you want to bake the layers one at a time
• You can do this on a cutting board, then transfer to pan or roll out the buns right in the baking dish, if you have a smaller rolling pin (this is what I do).

*see recipe card for baking and assembly instructions

🍽Equipment

You will need TWO 9X13 Lasagna pans for this recipe. It's really handy to use the type that comes with a lid, especially if you're going to be taking it along to a potluck or gathering. You will also need a rolling pin. I recommend a two- sided pizza/pastry rolling pin so you can roll it right in the pan. *See recipe card for recommended links and photos

👪 Serving

This Raspberry Mocha breakfast lasagna serves 12, so it's perfect for a potluck or gathering and you can double it if you have a larger group (but you'll need an additional lasagna pan. Simply click on the blue serving size in the recipe card, select the number of servings and the recipe amounts will adjust accordingly. 

🌡️Storing

Fridge: You can make a couple of days in advance (had to be made at least the night before) and store it in a sealed container in the fridge for up to 3 days. Do NOT freeze it!

Make- ahead breakfast and brunch potluck recipes are not easy to come by and since we've had a lot of breakfast/brunch potlucks at work over the years, I've created several breakfast potluck recipes. These Maple Sausage Brunch Bites, this Perogy Breakfast Casserole and these Raspberry Lemon Scones are a few of my faves! They can also be made in advance.

This quick and easy breakfast lasagna is made with store-bought refrigerator Pillsbury cinnamon rolls and icing (so there is no waste), whipped cream and frozen raspberries. So, if you are looking for make ahead breakfast casseroles or Pillsbury cinnamon roll recipes for your next breakfast or brunch potluck,  look no further. This recipe also makes a great dessert lasagna, if you're looking for dessert ideas for brunch!

And if you love cinnamon rolls and are looking for additional cinnamon roll breakfast ideas, try my Gruyere Apple Pie Cinnamon Rolls. You can make them in your bread machine!

Or my Overnight Cinnamon Sticky Buns

Or my Easy Cinnamon Swirl Bread with Lemon Glaze! It's like cinnamon rolls without all the work of actually making cinnamon rolls!

I originally created this recipe for a Pillsbury contest/bake-off. Although it did not win that contest, this recipe is soo good that I wanted to share it with the world~! However, you can check out my other Award-winning Recipes HERE! And if you sign up as a subscriber on the side bar (or before you exit) you'll receive a FREE copy of my award-winning e-cookbook!

📋 Raspberry Mocha Cinnamon Roll Lasagna Recipe

This Raspberry Mocha Cinnamon Roll Lasagna is a quick and easy breakfast/brunch potluck recipe or dessert lasagna made with store-bought refrigerator cinnamon rolls and icing (so there is no waste), whipped cream and frozen raspberries. This breakfast lasagna is a unique and tasty Pillsbury cinnamon rolls recipe!

5 from 2 votes

Print Pin Rate

Course: Breakfast, brunch, Dessert

Cuisine: American, Canadian, North American

Keyword: cinnamon roll, lasagna, PIllsbury cinnamon rolls

Special Diet: Vegetarian

Servings: 12 servings

Calories: 185kcal

Author: Terri Gilson

Prep Time: 10 minutes minutes

Cook Time: 14 minutes minutes

refrigeration: 8 hours hours

Total Time: 8 hours hours 24 minutes minutes

Cook ModePrevent your screen from going dark

Equipment

2 sided rolling pin

9X13 baking dish

Ingredients

• ▢ 2 351 g pkgs packages of store-bought refrigerator cinnamon rolls with icing I use Pillsbury cinnamon rolls
• ▢ 1 250 g package light cream cheese
• ▢ 3 tablespoon icing/powdered sugar
• ▢ 1 teaspoon lemon zest
• ▢ 473 ml container of whipping cream
• ▢ 2 cups frozen raspberries defrosted, drained and patted dry
• ▢ ⅓ cup seedless raspberry jam
• ▢ 2 tablespoon brewed vanilla coffee or substitute 2 tablespoon coffee and ½ teaspoon vanilla

Garnish

• ▢ 1 tablespoon cinnamon
• ▢ ½ cup fresh raspberries optional

US Customary - Metric

Instructions

• *Heads up - you need 8 hours of refrigeration for this recipe, so you'll want to make it at minimum, the night before
• Heat oven to 400 degrees F/205 degrees C.
• Spray two 9X13 baking pans with nonstick spray.
• Roll out each package of cinnamon buns as flat as possible and press into bottom of each 9X13 pan. Ensure the cinnamon rolls cover the entire surface of the pan.  *You need to roll it onto 2 separate pans, unless you want to bake the layers one at a time
• You can do this on a cutting board, then transfer to pan or roll out the buns right in the baking dish, if you have a smaller rolling pin (this is what I do).
  
• Sprinkle a ½ teaspoon lemon zest evenly over each flattened cinnamon roll layer in each pan.
• Bake for 10-13 minutes in preheated oven or until golden brown.
• While cinnamon roll layers are baking, beat whipping cream to soft peaks in a large bowl.
• Remove 1 cup and beat 3 tablespoon icing/powdered sugar into it at soft peak stage, then continue beating to stiff peaks.
• Beat remaining whipped cream to stiff peaks and set aside.
• In a separate mixing bowl, beat cream cheese and raspberry jam – then fold in the 1 cup whipped cream (with icing sugar/powdered sugar added).
• Fold in defrosted and drained raspberries.
• When cinnamon bun layers are done baking, remove from oven and cool for 5 minutes. *Don't worry, if they shrink up a bit. Once you get the other ingredients on top the the layers and it sits overnight, it will soften up and spread out.
• Gently remove the one layer and place on cooling rack.
• With a large spoon, mix remaining whipped cream (about 2 cups) and the icing/frosting (that came with the cinnamon bun packages) together and add vanilla brewed coffee. Set aside.
• Assembly: spread cream cheese raspberry mixture over layer of cinnamon buns in pan
• Place the other layer of baked cinnamon buns on top of mixture face up
• Spread whipped cream/icing mixture overtop of that layer.
• Garnish with cinnamon and raspberries and serve.

Notes

**This post is NOT sponsored by Pillsbury

Nutrition Facts

📋 Raspberry Mocha Cinnamon Roll Lasagna Recipe

Amount Per Serving (1 slice)

Calories 185 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 9g56%

Cholesterol 54mg18%

Sodium 20mg1%

Potassium 74mg2%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 7g8%

Protein 1g2%

Vitamin A 585IU12%

Vitamin C 7.8mg9%

Calcium 40mg4%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1slice | Calories: 185kcal (9%) | Carbohydrates: 13g (4%) | Protein: 1g (2%) | Fat: 14g (22%) | Saturated Fat: 9g (56%) | Cholesterol: 54mg (18%) | Sodium: 20mg (1%) | Potassium: 74mg (2%) | Fiber: 2g (8%) | Sugar: 7g (8%) | Vitamin A: 585IU (12%) | Vitamin C: 7.8mg (9%) | Calcium: 40mg (4%) | Iron: 0.3mg (2%)

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