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Easy Cinnamon Roll Casserole

A close-up of a slice of cinnamon roll casserole, drizzled with white glaze, showing its fluffy texture.
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A simple and delicious cinnamon roll casserole perfect for brunch or breakfast. This recipe uses canned dough for a quick and easy bake.

Ingredients

Scale
  • 1 (12.2 ounce) package refrigerated cinnamon roll dough
  • 4 large eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Grease a 9×13 inch baking dish.
  2. Unroll the cinnamon roll dough and cut each roll into quarters. Place the pieces in the prepared baking dish.
  3. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and ground cinnamon until well combined.
  4. Pour the egg mixture evenly over the cinnamon roll pieces in the baking dish.
  5. Cover the dish with plastic wrap and refrigerate overnight, or for at least 4 hours.
  6. Preheat your oven to 350°F (175°C).
  7. Bake the casserole for 30-35 minutes, or until it is set and golden brown.
  8. While the casserole is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  9. Once the casserole is out of the oven, let it cool slightly before drizzling the glaze over the top.
  10. Serve warm.

Notes

  • For an overnight bake, prepare the casserole the night before and refrigerate. Bake in the morning for a ready-to-eat breakfast.
  • You can add chopped nuts or chocolate chips to the casserole before baking for extra flavor.
  • Adjust the amount of glaze to your preference.

Nutrition

Find it online: https://fooddexterity.com/cinnamon-roll-casserole/