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Cinnamon Roll Casserole

Cinnamon Roll Casserole Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 cans (17.5 oz each) refrigerated jumbo cinnamon rolls with icing
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 2 tbsp unsalted butter, cut into small cubes
  • Pinch of salt

Method
 

  1. Tear each cinnamon roll into 4 to 5 pieces and arrange them in a greased 9x13-inch baking dish.
  2. Whisk the eggs, milk, cream, vanilla, cinnamon, and salt until smooth, then pour the custard over the dough.
  3. Dot the top with butter cubes, cover tightly, and refrigerate for at least 8 hours or overnight.
  4. Preheat the oven to 350°F (175°C), uncover the dish, and bake for 35 minutes until golden and the center reaches 190°F (88°C).
  5. Warm the reserved icing packets for 10 seconds, drizzle over the hot casserole, and serve immediately.

Notes

The overnight soak is hands-off time not included in the prep. If you skip the soak and let it rest at room temperature for 30 minutes, the center will be less custardy but still tender. Every canned roll brand is a little different, so if your icing packets seem skimpy, stir in a spoonful of softened cream cheese to stretch them.