Description
A warm, comforting make-ahead breakfast casserole made with cinnamon rolls soaked in a creamy custard overnight and baked to gooey perfection in the morning.
Ingredients
Scale
- 2 cans (16.3 oz each) refrigerated cinnamon rolls (classic or cream cheese icing variety)
- 5 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup brown sugar
- 1 tablespoon unsalted butter (for greasing the baking dish)
- Optional toppings: chopped pecans, powdered sugar, or extra icing
Instructions
- Grease a 9×13-inch baking dish with butter or nonstick spray.
- Open both cans of cinnamon rolls and cut each roll into quarters. Arrange pieces evenly in the dish. Reserve icing packets.
- In a medium bowl, whisk together eggs, milk, cream, vanilla, cinnamon, salt, and brown sugar until smooth and slightly frothy.
- Pour the custard mixture evenly over the cinnamon roll pieces, pressing down gently to help absorb the liquid.
- Cover tightly with plastic wrap or foil and refrigerate overnight (at least 8 hours).
- Preheat oven to 350°F (175°C). Remove cover and bake for 35–40 minutes until golden brown and set in the center.
- Let cool for 10 minutes, then drizzle reserved icing over the warm casserole. Add optional toppings if desired.
- Slice and serve warm.
Notes
For best texture, allow the casserole to soak overnight. Warm icing slightly before drizzling for smooth coverage. Add chopped pecans before baking for crunch. If too dry, add 2 tablespoons of milk next time; if too wet, bake 5 minutes longer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 25
- Sodium: 480
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 1
- Protein: 6
Keywords: cinnamon roll casserole, overnight breakfast, make-ahead brunch, cozy breakfast, holiday breakfast