Description

This Easy Cinnamon Roll Casserole is a comforting and delicious breakfast dish that transforms classic cinnamon rolls into a warm, custardy bake. Featuring soft cinnamon roll pieces soaked in an egg and milk mixture with hints of vanilla and brown sugar, baked to golden perfection and finished with a drizzle of sweet icing. Perfect for a cozy brunch or special occasion morning treat.

Ingredients

Scale

Cinnamon Roll Casserole Ingredients

1 package cinnamon rolls with icing (approximately 8 rolls)
4 large eggs
1 cup milk
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons butter, melted
Maple syrup (optional, for serving)

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly with butter or non-stick spray to prevent sticking.
Prepare Cinnamon Rolls: Open the cinnamon roll package and cut each roll into quarters. Arrange the cinnamon roll pieces evenly in the prepared baking dish to create a base layer.
Mix Custard: In a large bowl, whisk together the eggs, milk, brown sugar, ground cinnamon, and vanilla extract until the mixture is smooth and well combined.
Combine Mixture with Rolls: Pour the egg mixture evenly over the cinnamon rolls in the baking dish. Gently press down the pieces so they absorb the custard mixture for maximum flavor and moisture.
Bake the Casserole: Place the dish in the preheated oven and bake for 30-35 minutes. The casserole should turn golden brown on top and be set in the center when fully cooked.
Add Icing: Remove the casserole from the oven and immediately drizzle the icing included in the cinnamon roll package over the hot casserole for a sweet finishing touch.
Serve: Serve the casserole warm, optionally with a drizzle of maple syrup for extra sweetness, and enjoy a cozy and indulgent breakfast treat.

Notes

Use fresh cinnamon rolls for the best texture and flavor.
Pressing the rolls into the custard helps them fully soak up the flavors and results in a moist casserole.
You can customize this recipe by adding chopped nuts or raisins to the mixture before baking.
For a dairy-free version, substitute the milk with almond or oat milk and use dairy-free butter.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently in the oven or microwave.