The beautiful thing about this Cinnamon Roll Lasagna breakfast/brunch recipe is that it can be whipped up (in less than 30 minutes) the night before or a couple of days in advance because it uses packaged cinnamon rolls.
In fact, it’s 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.
It’s also great for serving a crowd or taking along to a brunch potluck. It is a little different than the usual breakfast fare, this raspberry cinnamon bun lasagna satisfies the sweet tooth and is simple and quick to make.
So, if you are looking for potluck ideas, look no further. This recipe also makes a great dessert lasagna!
Raspberry Mocha Cinnamon Roll Lasagna
A quick and easy breakfast/brunch or dessert lasagna made with packaged cinnamon rolls and icing (so there is no waste), whipped cream and frozen raspberries.
- 2 351 g pkgs packages of store-bought cinnamon rolls with icing I use Pillsbury
- 1 250 g package light cream cheese
- 3 tbsp icing/powdered sugar
- 1 tsp lemon zest
- 473 ml container of whipping cream
- 2 cups frozen raspberries defrosted, drained and patted dry
- 1/3 cup seedless raspberry jam
- 2 tbsp brewed vanilla coffee or substitute 1 tbsp + ¾ tsp coffee and ½ tsp vanilla
- 1 tbsp cinnamon
- 1/2 cup fresh raspberries optional
Preheat oven to 400 degrees F.
Spray two 9X13 baking pans with non stick cooking 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 can do this on a cutting board, then transfer to pan or roll out the buns right in the pan, if you have a smaller rolling pin (this is what I do).
Sprinkle a 1/2 tsp lemon zest evenly over each flattened cinnamon roll layer in each pan.
Bake for 10-13 minutes in preheated oven or until light browned.
While cinnamon roll layers are baking, beat whipping cream to soft peaks.
Remove 1 cup and beat 3 tbsp 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 added).
Fold in defrosted and drained raspberries.
When cinnamon bun layers are done baking, remove from oven and cool for 5 minutes.
Gently remove one layer and place on cooling rack.
With a larg spoon, mix remaining whipped cream (about 2 cups) and the icing ( 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.
This is best served after leaving in fridge overnight, as it gives cinnamon roll layers time to soften.