Cinnamon Roll Bake

• 3 egg yolks*
• 2 large eggs*
• 2 cups milk
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 (16-oz.) package frozen cinnamon rolls
• 1/2 cup golden raisins
• 2 tablespoons butter, cut into 1/4-inch cubes

1. Whisk together first 7 ingredients until blended.
2. Break apart cinnamon rolls, and chop. Place in a lightly greased 11- x 7-inch baking dish. Toss raisins with rolls in dish. Pour egg mixture over top; dot with butter. Cover and chill 4 to 24 hours.
3. Preheat oven to 325u0b0. Bake casserole 55 minutes to 1 hour or until set and golden. Let stand 5 minutes before serving.
4. *1 cup egg substitute may be substituted for egg yolks and whole eggs.
5. Note: For testing purposes only, we used Sister Schubert's Cinnamon Yeast Rolls.
6. Orange-Apricot Bake: Substitute 1/8 tsp. ground nutmeg for 1 tsp. cinnamon, 1 (16-oz.) package orange yeast rolls for cinnamon rolls, and 1/2 cup chopped dried apricots for raisins. Proceed with recipe as directed.

egg yolks, eggs, milk, sugar, ground cinnamon, vanilla, salt, cinnamon rolls, golden raisins, butter

Taken from www.myrecipes.com/recipe/cinnamon-roll-bake (may not work)