Cinnamon Roll Casserole: Delicious Overnight Bake

You know, waking up on a big holiday morning – Christmas, Easter, or even just a lazy Sunday – and having a delicious, warm breakfast waiting is just the BEST feeling, right? But usually, that means hours in the kitchen when you’d rather be sipping coffee and chatting. That’s exactly why I developed this incredible cinnamon roll casserole. It’s my answer to those busy mornings! It’s a total game-changer for holiday brunches and feeding a crowd without the fuss. Trust me, Catherine Valdès, I’ve tested this baby countless times to make sure it’s got that perfect balance of approachable elegance and make-ahead magic she’s all about. It’s basically a hug in a pan, ready when you are!

Why You’ll Love This Cinnamon Roll Casserole

This cinnamon roll casserole is a total lifesaver, seriously. Here’s why it’s become my go-to:

• So Easy to Prep: It takes hardly any time at all to whip this up the night before. Less stress for you!
• Bake-Ahead Genius: You can literally put it together today and bake it tomorrow morning. Imagine sleeping in AND having this ready!
• Crowd-Pleasing Dream: Whether it’s a holiday brunch or just a weekend get-together, everyone goes nuts for this. It’s just pure comfort food!
• Irresistible Flavor: It’s like the best cinnamon roll you’ve ever had, but all baked together in a gooey, custardy dish. Yum!

Gather Your Ingredients for Cinnamon Roll Casserole

Alright, let’s get our ingredients ready for this amazing cinnamon roll casserole. It’s all about simplicity here, so you probably have most of this stuff already!

• 1 (12.25 ounce) package refrigerated cinnamon rolls with icing: Yep, the kind you find in the dairy aisle! Just grab a standard tube, and don’t use the icing just yet.
• 4 large eggs: These are the backbone that holds all that gooey goodness together.
• 1 cup heavy cream: This makes it super rich and creamy. If you don’t have it, you *could* use half-and-half, but honestly, the heavy cream is worth it.
• 1/2 cup milk: Your regular milk will do just fine here.
• 1 teaspoon vanilla extract: For that warm, classic flavor.
• 1/2 teaspoon ground cinnamon: Gotta boost that cinnamon flavor, right?
• 1/4 teaspoon ground nutmeg: Just a little whisper of spice.
• Optional: 1/4 cup chopped pecans or walnuts: These add a lovely crunch if you’re feeling fancy!

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Crafting Your Perfect Cinnamon Roll Casserole

Okay, so here’s where the magic really happens! It’s super simple, I promise. You’ll have this put together in a flash, and then it just does its thing in the fridge.

Preparing the Cinnamon Rolls

First things first, grab that tube of cinnamon rolls. You’re going to prepare them just like the package says, but hang onto that icing for later! Then, cut each one into about four pieces. Think bite-sized, you know?

Creating the Custard Mixture

Next, whisk up your custard. In a big bowl, crack in those eggs, pour in your heavy cream and milk, and add that vanilla, cinnamon, and nutmeg. Just whisk it all together until it’s nice and combined. No lumps allowed!

Assembling the Cinnamon Roll Casserole

Now, get a 9×13 inch baking dish, give it a quick grease, and arrange your cinnamon roll pieces in there. If you’re using nuts, sprinkle those over the top. Then, pour that yummy egg mixture evenly all over everything. Make sure to get into all the nooks and crannies!

The Overnight Rest

This is the secret sauce: cover the dish tightly with plastic wrap and pop it into the fridge. You want it to sit there for at least 4 hours, but honestly, overnight is even better. It lets all those flavors really soak in and get cozy.

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Baking Your Cinnamon Roll Casserole to Perfection

When morning rolls around, preheat your oven to 350°F (175°C). Take the plastic wrap off and bake it for about 30 to 40 minutes. You’ll know it’s ready when it’s puffed up, golden brown, and looks set in the middle.

Finishing Touches: The Icing

While that beauty is baking, whip up your icing according to the package directions. Once the casserole is out of the oven and still warm, drizzle that sweet, creamy icing all over the top. It’s the perfect finishing touch!

Tips for a Flawless Cinnamon Roll Casserole

Okay, so you’ve assembled your masterpiece, and it’s chilling overnight! To make sure it comes out perfectly, here are a couple of my favorite tricks. If you’re someone who loves to get ahead of the game with meal planning, this recipe is your best friend. Don’t worry too much about oven slight variations; just keep an eye on that golden-brown color. And for those who want an extra decadent touch, try using half-and-half instead of regular milk for an even richer custard base!

Ingredient Spotlight: The Magic of Overnight Casseroles

So, that overnight rest? It’s not just a suggestion, it’s the secret sauce for why this cinnamon roll casserole is SO amazing! Letting it sit in the fridge allows those sweet cinnamon roll pieces to really soak up all that yummy egg and cream mixture. It becomes this super moist, custardy, flavor-packed dish. Plus, it means you do all the work the day before, so on busy mornings, you just pop it in the oven. Talk about a stress-saver for entertaining!

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Serving and Storing Your Cinnamon Roll Casserole

This cinnamon roll casserole is truly best served warm, right after that lovely icing has gone on. It’s like a warm hug on a plate! If you happen to have any leftover (which is rare in my house!), just cover it tightly and pop it in the fridge. You can reheat it in the microwave for a quick warm-up or pop it in a low oven for a few minutes to get that fresh-baked feel back.

Frequently Asked Questions about Cinnamon Roll Casserole

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Understanding the Nutrition of Your Cinnamon Roll Casserole

Just a friendly reminder, the nutritional info you see for recipes like this super yummy cinnamon roll casserole is always an estimate. It can totally change depending on the specific brands you use and if you add any extra goodies! Always good to keep that in mind.

Cinnamon Roll Casserole

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A simple bake-ahead cinnamon roll casserole perfect for holiday brunches and crowds.

• Author: Cat
• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 4 hours 50 min
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 (12.25 ounce) package refrigerated cinnamon rolls with icing
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Optional: 1/4 cup chopped pecans or walnuts

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Instructions

1. Prepare the cinnamon rolls according to package directions, but do not ice them. Cut each cinnamon roll into quarters.
2. In a large bowl, whisk together the eggs, heavy cream, milk, vanilla extract, cinnamon, and nutmeg until well combined.
3. Arrange the cinnamon roll pieces in a greased 9×13 inch baking dish. If using, sprinkle nuts over the cinnamon roll pieces.
4. Pour the egg mixture evenly over the cinnamon roll pieces.
5. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
6. When ready to bake, preheat your oven to 350°F (175°C).
7. Remove the plastic wrap and bake for 30-40 minutes, or until the casserole is set and golden brown.
8. While the casserole is baking, prepare the icing according to package directions.
9. Once the casserole is out of the oven, drizzle the icing over the warm casserole. Serve immediately.

Notes

• For a richer flavor, use half-and-half instead of milk.
• Add a pinch of cardamom to the egg mixture for an extra layer of flavor.
• This casserole can be assembled the night before, making it ideal for busy mornings.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Nutrition

• Serving Size: 1/8 of casserole
• Calories: 450
• Sugar: 35g
• Sodium: 400mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 120mg