Description
A simple and delightful Cinnamon Roll Casserole that combines the classic flavors of cinnamon rolls baked in a rich egg custard. Easy to prepare and perfect for a comforting breakfast or brunch, this casserole offers a warm, gooey texture topped with sweet icing and an optional maple syrup drizzle.
Ingredients
Scale
Main Ingredients
- 1 package cinnamon rolls with icing (usually 8 rolls)
- 4 large eggs
- 1 cup whole milk
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- Maple syrup, for serving (optional)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cut cinnamon rolls: Open the cinnamon roll package and cut each roll into quarters. Distribute the pieces evenly in the prepared baking dish.
- Mix custard: In a large bowl, whisk together the eggs, milk, brown sugar, ground cinnamon, and vanilla extract until smooth and combined.
- Combine: Pour the egg mixture evenly over the cinnamon roll pieces in the baking dish. Gently press down the pieces so they soak up the custard mixture well.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, until the casserole is golden brown on top and set in the center.
- Add icing: Remove the casserole from the oven and drizzle with the icing packet included with the cinnamon rolls while still warm.
- Serve: Serve the casserole warm, optionally topped with maple syrup for extra sweetness and flavor. Enjoy your comforting breakfast treat!
Notes
- Use whole milk for a richer custard, but any milk or milk alternative can work.
- Be careful not to overbake; the casserole should be set but still moist and gooey inside.
- Adding maple syrup as a topping adds a nice complementary sweetness but is completely optional.
- For a lower-sugar option, consider reducing the brown sugar or using cinnamon rolls with less sugar.
- This casserole can be prepared the night before; just refrigerate before baking and add 5 minutes to the baking time if baking straight from the fridge.
