📋 Raspberry Mocha Cinnamon Roll Lasagna Recipe

a slice of breakfast lasagna on a white plate with the pan of remaining breakfast lasagna in the background

5 from 2 votes

📋 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!

Course Breakfast, Dessert

Cuisine North American

Keyword breakfast lasagna, cinnamon rolls, PIllsbury cinnamon rolls

Prep Time 10

Cook Time 14

refrigeration 8

Total Time 8 24

Servings servings

Calories 185kcal

Author Terri Gilson

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
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.

Notes

👪 Serving

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.

🌡️Storing

Fridge: You can make this in advance (it's actually best 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!

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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