Description
This sweet, gooey, and buttery cinnamon roll casserole is the perfect make-ahead breakfast or brunch dish! Made with store-bought cinnamon rolls and a simple egg custard, it bakes into a warm, soft, and cinnamon-spiced treat—perfect for holidays or weekend mornings.
Ingredients
Units
Scale
- 2 tubes refrigerated cinnamon rolls (like Pillsbury, about 12–16 rolls)
- 4 large eggs
- 1/2 cup milk (or half-and-half for extra richness)
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 cup maple syrup (optional, for extra sweetness)
- 1/4 cup brown sugar
- 2 tbsp butter, melted
- Icing from cinnamon roll package (or homemade glaze)
Optional Toppings:
- Powdered sugar
- Extra maple syrup
- Chopped pecans or walnuts
Instructions
1. Prepare the Cinnamon Rolls
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Cut each cinnamon roll into quarters and spread them evenly in the dish.
2. Make the Custard Mixture
- In a medium bowl, whisk together eggs, milk, vanilla, cinnamon, maple syrup, and brown sugar until smooth.
3. Assemble the Casserole
- Pour the custard mixture evenly over the cinnamon roll pieces, making sure they are well coated.
- Drizzle with melted butter.
4. Bake
- Bake uncovered for 30-35 minutes, until golden brown and set in the middle. If the top browns too quickly, cover with foil for the last 10 minutes.
5. Add Icing & Serve
- Let cool for 5 minutes, then drizzle the icing over the warm casserole.
- Serve with powdered sugar, extra maple syrup, or chopped nuts!
Notes
- Make it Overnight: Assemble the night before, cover, and refrigerate. Bake in the morning!
- Extra Gooey? Pour ½ cup heavy cream over the rolls before baking.
- Storage: Refrigerate leftovers for 3-4 days; reheat in the oven or microwave.
Nutrition
- Calories: 380
- Sugar: 25g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 52g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg