Description
This Cinnamon Roll Breakfast casserole combines the sweet, gooey goodness of canned cinnamon rolls with a rich custard made from eggs, milk, and warm spices. Baked to golden perfection and topped with the included icing, it’s an easy and indulgent brunch or breakfast option that delights with every bite.
Ingredients
Scale
Cinnamon Roll Base
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
Custard Mixture
- 4 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons maple syrup
Other
- Nonstick cooking spray
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Cut Cinnamon Rolls: Cut each refrigerated cinnamon roll into quarters and distribute them evenly in the prepared baking dish.
- Mix Custard: In a medium bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, salt, and maple syrup until the mixture is smooth and fully combined.
- Combine and Soak: Pour the egg mixture evenly over the cut cinnamon roll pieces in the dish, ensuring all pieces are well coated with the custard.
- Bake: Place the baking dish in the preheated oven and bake for 25–30 minutes, or until the casserole is golden brown on top and the center is fully set.
- Cool and Ice: Remove the casserole from the oven and let it cool slightly. Warm the included icing in the microwave or on the stovetop, then drizzle it generously over the top before serving.
Notes
- For extra flavor and texture, stir in chopped pecans or walnuts before baking.
- Serve alongside fresh fruit or crispy bacon to round out the meal.
