Preheat your oven to 350F.
Lightly spray 2 cake pans with coconut oil.
Open cinnamon rolls tube, and slice each cinnamon roll into 6 equal pieces -- tip: cut like you would a pizza.
Pull apart all pieces of cinnamon roll dough and divide them equally between the two cake pans - each pan of dough arranged in a single layer. Bake for 10 minutes. After 10 minutes, set aside to cool slightly.
While the dough bakes, whip together 8 eggs, vanilla, cinnamon, and non-dairy milk.
After cinnamon rolls cool for about 5 minutes, toss the pieces and rearrange into a single layer again.
Lightly spray cake pans with another spritz of coconut oil before pouring the egg mixture into the cake pans - dividing the amount equally between the two pans. Egg mixture should mostly cover the cinnamon roll dough.
Bake both pans of frittata for approximately 20 minutes. If the middles are not completely cooked through, check every few minutes until the egg is cooked completely.
Serve immediately drizzled with the icing that comes with the cinnamon rolls, OR allow frittatas to cool completely, then slice into triangular pieces like a pizza.
Store in an air-tight container in the refrigerator to heat, top with icing, and serve for quick breakfasts within the week.
Ingredients
Directions
Preheat your oven to 350F.
Lightly spray 2 cake pans with coconut oil.
Open cinnamon rolls tube, and slice each cinnamon roll into 6 equal pieces -- tip: cut like you would a pizza.
Pull apart all pieces of cinnamon roll dough and divide them equally between the two cake pans - each pan of dough arranged in a single layer. Bake for 10 minutes. After 10 minutes, set aside to cool slightly.
While the dough bakes, whip together 8 eggs, vanilla, cinnamon, and non-dairy milk.
After cinnamon rolls cool for about 5 minutes, toss the pieces and rearrange into a single layer again.
Lightly spray cake pans with another spritz of coconut oil before pouring the egg mixture into the cake pans - dividing the amount equally between the two pans. Egg mixture should mostly cover the cinnamon roll dough.
Bake both pans of frittata for approximately 20 minutes. If the middles are not completely cooked through, check every few minutes until the egg is cooked completely.
Serve immediately drizzled with the icing that comes with the cinnamon rolls, OR allow frittatas to cool completely, then slice into triangular pieces like a pizza.
Store in an air-tight container in the refrigerator to heat, top with icing, and serve for quick breakfasts within the week.
