Description
This Cinnamon Roll Casserole is a deliciously indulgent breakfast or brunch recipe that transforms refrigerated cinnamon rolls into a warm, custardy bake. Combining the sweet cinnamon-spiced rolls with a rich egg mixture, it’s topped with melted butter and optional nuts, then baked until golden and finished with the cinnamon icing for a comforting treat perfect for mornings or special occasions.
Ingredients
Scale
Casserole Ingredients
- 2 cans refrigerated cinnamon rolls with icing (8-count each)
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
Optional Toppings
- Chopped pecans or walnuts for topping
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Prepare Cinnamon Rolls: Open the cinnamon roll cans and cut each roll into quarters. Spread these pieces evenly in the prepared baking dish, ensuring a uniform layer for even baking.
- Mix Egg Custard: In a large bowl, whisk together the eggs, heavy cream, milk, granulated sugar, ground cinnamon, vanilla extract, and salt until the mixture is smooth and fully combined.
- Combine and Add Toppings: Pour the egg mixture evenly over the cinnamon roll pieces to soak them. Drizzle the melted butter on top. If desired, sprinkle chopped pecans or walnuts to add crunch and flavor.
- Bake: Bake in the preheated oven for 35–40 minutes, or until the casserole is golden brown and set firmly in the center when gently shaken.
- Cool and Finish: Allow the casserole to cool for 5–10 minutes after baking. Drizzle the included icing over the top just before serving to add the signature sweet glaze.
Notes
- For an extra indulgent finish, top with cream cheese frosting or a simple glaze made from powdered sugar and milk.
- You can assemble the casserole the night before, refrigerate it, and bake it fresh in the morning for convenience.
