Description
Cinnamon Roll Casserole is a delightful breakfast dish that transforms refrigerated cinnamon rolls into a rich, custardy baked treat. Combining the comforting flavors of cinnamon, nutmeg, and vanilla with a creamy egg mixture and topped with maple syrup and icing, this casserole is perfect for a cozy brunch or special breakfast gathering.
Ingredients
Scale
Casserole Ingredients
- 2 cans (12 to 13 ounces each) refrigerated cinnamon rolls with icing
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons melted butter
- 1/4 cup maple syrup
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter to prevent sticking.
- Cut Cinnamon Rolls: Open the cinnamon roll cans and set the icing packets aside. Cut each cinnamon roll into quarters and spread the pieces evenly in the prepared baking dish.
- Mix Custard: In a medium bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, ground cinnamon, and ground nutmeg until the mixture is smooth and fully combined.
- Pour Custard Over Rolls: Pour the custard mixture evenly over the cinnamon roll pieces in the baking dish, ensuring all pieces are moistened.
- Add Butter: Drizzle the melted butter evenly over the top of the custard-soaked cinnamon rolls to enhance richness.
- Bake the Casserole: Place the baking dish in the oven and bake for 28 to 32 minutes, or until the casserole is puffed up, golden brown on top, and set in the center.
- Rest the Casserole: Remove from the oven and let the casserole stand for 5 minutes to set further and cool slightly.
- Add Icing and Maple Syrup: Warm the reserved icing packets slightly if needed to make drizzling easier, then drizzle the icing and maple syrup evenly over the casserole before serving.
Notes
- For extra richness and crunch, sprinkle 1/2 cup chopped pecans over the top before baking.
- This casserole reheats well and can be prepared the night before; simply refrigerate until ready to bake.
