Description
This Easy Cinnamon Roll Casserole is the ultimate shortcut to a warm, gooey, and sweet breakfast treat. Made with pre-made cinnamon rolls and a creamy custard, it’s perfect for holidays, brunch, or any morning when you want a special treat without much effort!
Ingredients
Units
Scale
- 2 (12.4 oz) cans of refrigerated cinnamon rolls (with icing)
- 4 large eggs
- 1/2 cup milk
- 1/4 cup heavy cream
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Optional Toppings:
- Powdered sugar
- Fresh berries
- Whipped cream
Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare the cinnamon rolls:
- Open the cans of cinnamon rolls and cut each roll into quarters. Spread the pieces evenly in the prepared baking dish.
- Make the custard mixture:
- In a medium bowl, whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, and ground cinnamon until well combined.
- Assemble the casserole:
- Pour the custard mixture evenly over the cinnamon roll pieces, ensuring all pieces are coated. Gently press the rolls down into the custard.
- Bake:
- Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the custard is set.
- Drizzle with icing:
- While the casserole is baking, warm the icing from the cinnamon roll packages. Once baked, drizzle the icing over the warm casserole.
- Serve:
- Let the casserole cool for 5 minutes before serving. Garnish with powdered sugar, fresh berries, or whipped cream if desired.
Notes
- For a richer flavor, add 1/2 teaspoon of nutmeg to the custard mixture.
- This dish can be made ahead by assembling it the night before, covering it, and refrigerating. Bake fresh in the morning.