Here’s a delicious, easy recipe for Cinnamon Roll Casserole—perfect for breakfast or brunch!
Ingredients
- 2 (10–12 oz) cans of refrigerated cinnamon rolls (with icing included)
- 4 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional, for extra cinnamon flavor)
- Optional toppings: chopped nuts, extra cinnamon, or powdered sugar
Instructions
- Preheat oven: 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare cinnamon rolls: Cut each cinnamon roll into quarters and spread them evenly in the prepared baking dish.
- Make custard: In a bowl, whisk together eggs, milk, vanilla extract, and ground cinnamon.
- Assemble casserole: Pour the egg mixture evenly over the cinnamon roll pieces, making sure they’re mostly submerged.
- Bake: Bake 30–35 minutes, or until the casserole is set and the top is lightly golden.
- Add icing: Drizzle the included cinnamon roll icing over the casserole while warm.
- Serve: Let it cool for a few minutes, then cut into squares and serve. Optional: sprinkle with chopped nuts or extra cinnamon.
💡 Tips:
- For a fruity twist, you can layer fresh or frozen berries between the cinnamon roll pieces before baking.
- Leftovers can be reheated in the microwave for 20–30 seconds—still soft and gooey!
If you want, I can also give a slow cooker version so it’s ready when you wake up. Do you want me to do that?
