Cinnamon Roll Casserole
A comforting, easy-to-make breakfast casserole featuring layers of cinnamon rolls, eggs, milk, and a sweet cinnamon-sugar swirl, baked to golden perfection.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 can refrigerated cinnamon rolls with icing 12 oz, 8 count
- 6 large eggs
- 1 cup whole milk
- 0.5 cup heavy cream
- 0.25 cup granulated sugar
- 1 tablespoon ground cinnamon
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- powdered sugar for dusting, optional
- maple syrup for serving, optional
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
- Open the can of cinnamon rolls and separate the rolls. Cut each roll into 6–8 pieces and arrange them evenly in the prepared baking dish.
- In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, ground cinnamon, salt, and vanilla extract until well combined.
- Pour the egg mixture evenly over the cinnamon roll pieces in the dish, making sure all pieces are submerged. Gently press down to ensure even soaking.
- Let the casserole sit for 10–15 minutes to allow the rolls to absorb the liquid.
- Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the center is set (a knife inserted should come out clean).
- Remove from oven and let cool for 5–10 minutes. Drizzle with reserved icing from the cinnamon roll can, dust with powdered sugar if desired, and serve warm with maple syrup.
Notes
For best results, use full-fat dairy ingredients. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.