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 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 not only makes a great brunch potluck recipe, but also a wonderful holiday breakfast or brunch.
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).
For this recipe, you'll need:
- 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)
*see recipe card for quantities
💭 Top tip
When you are rolling out each package of cinnamon buns, roll 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 pan, if you have a smaller rolling pin (this is what I do).
You will need two 9X13 Lasagna pan for this recipe (see my Amazon recommendations in recipe card). 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.
This recipe 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.
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 ideas, try my Gruyere Apple Pie Cinnamon Rolls. You can make them in your bread machine!
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!
Did you make this recipe? Please RATE THE RECIPE below!
📋 Raspberry Mocha Cinnamon Roll Lasagna Recipe
- 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
- 1 tablespoon cinnamon
- ½ cup fresh raspberries optional
- *Heads up - you need 8 hours of refrigeration for this recipe, so you'll want to make it at minimum, the night before
- Preheat oven to 400 degrees F/205 degrees C.
- 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 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 pan, 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 light browned.
- While cinnamon roll layers are baking, beat whipping cream to soft peaks.
- 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 one layer and place on cooling rack.
- With a larg 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.
🍳More Breakfast Potluck Ideas!
**This post is NOT sponsored by Pillsbury