Description
A warm and gooey Cinnamon Roll Casserole made with refrigerated cinnamon rolls, a sweet custard mixture, and a delicious icing drizzle. This easy breakfast bake is perfect for holiday mornings, brunch, or a cozy weekend treat.
Ingredients
Scale
- 2 cans (12-16 oz each) refrigerated cinnamon rolls, quartered
- 4 large eggs
- ½ cup milk (or dairy-free alternative)
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup or honey
- 2 tablespoons melted butter
- Icing from the cinnamon roll package
Optional Add-ins:
- ½ cup chopped pecans or walnuts
- ½ cup diced apples or raisins
- Extra caramel or icing drizzle
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cut the cinnamon rolls into quarters and spread them evenly in the dish.
- Whisk together eggs, milk, cinnamon, maple syrup, and melted butter in a bowl.
- Pour the custard over the cinnamon rolls and gently mix to coat evenly.
- Bake for 25-30 minutes, or until golden brown and set.
- Drizzle with icing and serve warm.
Notes
- Let the casserole rest for 5 minutes before serving to allow the flavors to meld.
- For extra crunch, top with nuts before baking.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American