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Cinnamon Roll Breakfast Casserole

Cinnamon Roll Breakfast Casserole Recipe

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
  • 6 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • pinch of salt

Method
 

  1. Cut each cinnamon roll into quarters. Arrange the pieces in a greased 9×13-inch baking dish.
  2. Whisk the eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth.
  3. Pour the custard over the rolls, press down gently, cover, and refrigerate at least 4 hours or overnight.
  4. Preheat the oven to 350°F. Bake uncovered for 35–40 minutes until golden and set in the center.
  5. Let cool 5 minutes, warm the reserved icing, drizzle it over the top, and serve warm.

Notes

Prep is hands-on time only. Plan for at least 4 hours of chilling (overnight works best), which is not included in the prep clock. If you notice the top browning too quickly, tent it loosely with foil during the last 10 minutes of baking.