Quick Cinnamon Roll Caserole

... and when I say Quick, I really mean quick. This whole recipe was complete from start to finish in about 75 minutes - which is impressive considering its not just a "dump it all in" casserole. You have legit manual labor to do here.

I was in the market for a good Father's Day breakfast dish. Typically I default to a batch of Monkey Bread for just about every holiday. It's incredibly easy and customizable. Christmas time? Make the glaze with eggnog. Summer? Toss some blueberries in. But I felt like doing something a little different.

I've made quick cinnamon rolls before but nothing quite as simple and straight forward at these. I would just about guarantee you already have everything you need - except for the cream cheese in the frosting. It was rather astounding.

That being said, I don't think the flavors in this were incredibly deep. To me, it did taste like I had only spent one quick morning on it. Everyone else that consumed it loved it for one reason or another. My dad said he liked it more than monkey bread. Monkey bread is loaded up with sugar and sweetness and this was a gentler version of that.

A few notes:

• The dough is a very quick dough. As a result, you do need frosting or glaze to amp up the appeal. 
• The filling is very important. Do not skimp on this at all. Go heavy. I doubled what the recipe originally called for. I have no idea how they got by with it.
• Frosting. It might seem silly but absolutely whip the frosted for 3-5 minutes. Yes, it will be fully mixed after a few seconds but the extra time really lightens it up and gives it a wonderful whipped texture. Highly recommend.

Frosting on the side? I added all the frosting before serving just to make it easy. I stand by this too because it helped people not stress about cutting a roll in half. That being said, my mom felt like I could have cut back on the frosting. So just think about your audience and go with your sugar filled gut.

Here's how it goes:

1. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Stir in flour, salt, and oil. Beat until smooth. Let rest for 5 minutes.
3. Turn dough out onto a lightly floured surface. Roll to 1/4 or 1/2 inch thick.
4. Heat oven to 350°F (or 325°F in a convection) and dish with bakers spray or butter.
5. In a small bowl, combine butter, brown sugar and cinnamon with a fork.
6. Spread brown sugar and spice mixture over dough making sure it covers entire surface.
7. Starting at either end of the dough roll it up like a log. I tend to go with the longer edge, but either is fine. It'll just affect the size of the roll at the end.
8. Cut the log into even pieces and place in dish so that layers of the roll is visible.
9. Bake for 25-35 minutes. 
10. While the rolls are baking in the oven, make your frosting. Add cream cheese, butter, confectioners sugar, and vanilla in stand mixer fitted with paddle attachment.
11. Mix on low to just combine. Once ingredients are all incorporated turn mixer on high and leave it for 3-4 minutes. Frosting should be light and fluffy.
12. When rolls are done baking allow them to cool for up to five minutes before frosting.

Shopping List
dough
1 1/2 packages active dry yeast
1 1/2 teaspoon white sugar
1 1/2 cup warm water (110 degrees F)
3 3/4 cups flour
3 tablespoons olive oil

filling
5 tbsp. butter, room temperature
1/2 cup packed brown sugar
2 tbsp. McCormick® Cinnamon

frosting
4 oz cream cheese, softened
5 tbsp butter, softened
2 1/4 cup confectioners' sugar, sifted
2 tsp. vanilla extract