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Cinnamon Roll Casserole

Close up of a baked cinnamon roll casserole with white icing drizzled on top in a white baking dish.
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A simple bake-ahead cinnamon roll casserole perfect for holiday brunches and crowds.

Ingredients

Scale
  • 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

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

Find it online: https://www.unfoldrecipes.com/cinnamon-roll-casserole-overnight-bake/