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Cinnamon Roll Casserole 1

Cinnamon Roll Casserole

This Cinnamon Roll Casserole combines the gooey, sweet satisfaction of traditional cinnamon rolls with the convenience of a make-ahead breakfast casserole that feeds the whole family. Perfect for holiday mornings, weekend brunches, or any day you want to make special.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 20 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Brunch
Cuisine American
Servings 10 servings
Calories 410 kcal

Equipment

  • 9x13-inch Baking Dish
  • Mixing Bowls
  • Whisk
  • Spatula

Ingredients
  

For the casserole base

  • 2 cans refrigerated cinnamon rolls with icing 17.5 oz each, set icing aside
  • 4 large eggs
  • 1/2 cup heavy cream
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon nutmeg

For the topping

  • 1/4 cup butter melted
  • 1/3 cup brown sugar packed
  • 1 tablespoon ground cinnamon
  • reserved icing from cinnamon roll packages

Instructions
 

  • Preheat your oven to 350°F (175°C). Generously butter a 9x13-inch baking dish to prevent sticking and create deliciously crispy edges.
  • Open the cinnamon roll packages and set aside the icing containers for later. Cut each cinnamon roll into 6 pieces and arrange them evenly in your prepared baking dish.
  • In a medium bowl, whisk together eggs, heavy cream, maple syrup, vanilla extract, cinnamon, and nutmeg until smooth and well combined.
  • Pour the custard mixture evenly over the cinnamon roll pieces, ensuring all pieces get coated. Gently press down with a spatula to help the pieces absorb the liquid. Let the mixture rest for 20 minutes before baking.
  • While the casserole is resting, mix the melted butter with brown sugar and cinnamon in a small bowl until it forms a pourable sauce.
  • Drizzle the cinnamon-sugar mixture evenly over the top of the casserole. Use a fork to gently swirl it into the top layer without disturbing the bottom too much.
  • Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown. The casserole should still have a slight jiggle in the center. If the top browns too quickly, tent with foil for the last 10 minutes.
  • Allow the casserole to cool for 10-15 minutes before drizzling with the reserved icing. For an extra-special presentation, warm the icing for 10 seconds in the microwave so it pours smoothly.

Notes

For make-ahead option: Prepare the entire casserole the night before, refrigerate covered, and add 5-10 minutes to the baking time.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
For a healthier version, try using Greek yogurt instead of half the heavy cream, reducing sugar in the topping by 25%, or adding diced fruit and nuts.

Nutrition

Calories: 410kcalCarbohydrates: 52gProtein: 6gFat: 21gSaturated Fat: 9gCholesterol: 105mgSodium: 620mgFiber: 1gSugar: 28g
Keyword Cinnamon Roll, Breakfast Casserole, Brunch, Holiday Breakfast, Make-Ahead Breakfast
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