Description
This Cinnamon Roll Casserole is the ultimate weekend brunch indulgence—fluffy cinnamon rolls baked in a rich vanilla custard, topped with gooey icing. It’s quick to assemble, full of comforting flavors, and makes your kitchen smell like a bakery. Perfect for feeding a crowd or treating yourself on a cozy morning.
Ingredients
2 cans refrigerated cinnamon rolls with icing
4 large eggs
3/4 cup whole milk
1/4 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 cup powdered sugar (optional, for icing boost)
2 tablespoons maple syrup or glaze (optional, for drizzling)
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Open and separate the cinnamon rolls, then cut each into quarters using scissors or a knife.
3. Scatter the cut pieces evenly into the prepared baking dish.
4. In a medium bowl, whisk together eggs, milk, heavy cream, vanilla extract, and cinnamon until smooth.
5. Pour the custard over the cinnamon roll pieces, pressing them down slightly to soak. Let sit for 10 minutes.
6. Bake for 35–40 minutes, or until golden and cooked through. Tent with foil if the top browns too quickly.
7. Let cool for 5–10 minutes. Warm the included icing and drizzle it on top. Optionally, add extra powdered sugar or maple syrup.
Notes
To make it extra gooey, don’t skip the resting time before baking—this helps the rolls soak up all the custard.
If you want a crispier top, broil for 1–2 minutes after baking (watch closely).
Let it cool slightly before icing, so the glaze sits beautifully instead of melting completely.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 360
- Sugar: 22g
- Sodium: 460mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg