Cinnamon Roll Casserole
A simple, make-ahead breakfast or brunch bake using canned cinnamon rolls mixed with a custard base and topped with icing.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 6 servings
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (12.4 ounce) package refrigerated cinnamon rolls with icing
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Grease an 8×8 inch baking dish.
- Cut each cinnamon roll into quarters. Place the pieces evenly in the prepared baking dish.
- In a medium bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until combined.
- Pour the egg mixture evenly over the cinnamon roll pieces in the dish.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the plastic wrap.
- Bake for 30 to 35 minutes, or until the custard is set and the top is golden brown.
- Remove from the oven and let cool slightly.
- Warm the icing packets that came with the rolls and drizzle over the warm casserole before serving.
Notes
- For a slow cooker version, place the assembled casserole in a lightly greased slow cooker. Cook on low for 3 to 4 hours.
- You can add 1/2 cup of chopped pecans or walnuts to the mixture before baking for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 8
- Cholesterol: 100