EASY CINNAMON ROLL CASSEROLE
A simple and delicious breakfast casserole made with cinnamon roll dough, eggs, and cream cheese glaze. Perfect for holidays or weekend brunch with its warm cinnamon sweetness and creamy texture.
Ingredients
- 2 cans 12.4 oz each refrigerated cinnamon rolls with icing
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
Preheat Oven:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Prepare Cinnamon Rolls:
- Cut cinnamon rolls into quarters and spread evenly in the baking dish.
Mix Custard:
- In a medium bowl, whisk together eggs, milk, vanilla extract, and cinnamon until combined.
Pour Over Rolls:
- Pour egg mixture evenly over the cinnamon roll pieces.
Bake:
- Bake for 30–35 minutes or until the casserole is set and golden brown on top.
Add Icing:
- Remove from oven and drizzle with icing from the cinnamon roll cans.
Notes
Make Ahead:
Prepare the casserole the night before and refrigerate. Bake fresh in the morning. Customizing the Flavor:
Add chopped nuts or raisins for extra texture and flavor. Serving Suggestions:
Serve with fresh fruit or a cup of coffee for a complete breakfast. Allergy-Friendly Options:
Use dairy-free milk and egg substitutes if needed. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.
Prepare the casserole the night before and refrigerate. Bake fresh in the morning. Customizing the Flavor:
Add chopped nuts or raisins for extra texture and flavor. Serving Suggestions:
Serve with fresh fruit or a cup of coffee for a complete breakfast. Allergy-Friendly Options:
Use dairy-free milk and egg substitutes if needed. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.