Description
Cinnamon Roll Casserole is a quick and easy breakfast bake made with store-bought cinnamon rolls and a rich, custardy egg mixture. Baked until golden and drizzled with icing, it’s warm, gooey, and perfect for holidays, brunch, or cozy weekend mornings.
Ingredients
Scale
Casserole
- 2 cans refrigerated cinnamon rolls (with icing, 8-count)
- 4 large eggs
- ½ cup heavy cream (or whole milk)
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ¼ cup maple syrup (optional)
- Nonstick cooking spray
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly with nonstick cooking spray to prevent sticking.
- Prepare Cinnamon Rolls: Cut each refrigerated cinnamon roll into quarters and arrange them evenly across the prepared baking dish to create a uniform base.
- Make Custard Mixture: In a medium bowl, whisk together the eggs, heavy cream (or whole milk), ground cinnamon, vanilla extract, and maple syrup if using, until fully combined and smooth.
- Combine and Bake: Pour the custard mixture evenly over the cut cinnamon roll pieces, gently pressing down to ensure all pieces absorb the liquid. Bake in the preheated oven for 30 to 35 minutes, or until the casserole is golden brown on top and the center is set.
- Cool and Serve: Allow the casserole to cool slightly before drizzling the reserved cinnamon roll icing over the top. Serve warm for the best texture and flavor.
Notes
- For extra texture and flavor, sprinkle chopped pecans or walnuts on top before baking.
- Leftovers can be stored in the refrigerator and reheated easily in the microwave.
- This casserole pairs wonderfully with a dusting of powdered sugar or a side of fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
