Description
Cinnamon roll casserole is a warm, gooey, crowd-pleasing breakfast bake made with soft cinnamon rolls and a sweet, custardy egg mixture. Perfect for holidays, brunch gatherings, or cozy weekends, this easy casserole takes minimal prep and delivers maximum comfort with every bite.
Ingredients
Scale
Casserole
- 2 cans refrigerated cinnamon rolls with icing (12.4 oz each)
- 4 large eggs
- 1/2 cup heavy cream
- 1/3 cup maple syrup or pancake syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon butter (for greasing the pan)
Optional Topping
- Chopped pecans or walnuts for topping
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter to prevent sticking and add richness.
- Prepare the cinnamon rolls: Cut each refrigerated cinnamon roll into quarters and scatter them evenly in the prepared baking dish to create the casserole base.
- Mix custard: In a large bowl, whisk together the eggs, heavy cream, maple syrup, vanilla extract, ground cinnamon, and nutmeg until well combined and smooth.
- Assemble the casserole: Pour the egg mixture evenly over the cinnamon roll pieces in the baking dish. Press down gently to ensure the rolls absorb the custard. Sprinkle chopped nuts on top if using for added texture and flavor.
- Bake the casserole: Bake the casserole in the preheated oven for 25 to 30 minutes until it is golden brown on top and the center is set and fully cooked.
- Finishing touch: Remove the casserole from the oven and let it cool slightly. Warm the included icing from the cinnamon roll cans and drizzle generously over the casserole before serving.
Notes
- You can prep the casserole the night before and bake it fresh in the morning for convenience.
- For added sweetness, drizzle extra maple syrup or dust with powdered sugar before serving.
- Optional nuts add a delightful crunch, but you can omit them if preferred or for allergies.
