Cinnamon Roll Casserole

This cinnamon roll casserole recipe is the ultimate brunch dish, made with refrigerated cinnamon rolls, eggs, milk, a touch of maple syrup, and a drizzle of icing over the top. It's super easy to make and can even be assembled the night before.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 84

Author Kim

Ingredients

4 tablespoons butter, melted
2 tubes refrigerated (16 cinnamon rolls) cut into about 8 pieces per roll (I always use Pillsbury brand.)
4 large eggs
1/2 cup milk
2 teaspoons vanilla
2 teaspoons cinnamon
1/4 cup maple syrup
icing from the cinnamon roll tubes

Instructions

Preheat oven to 375ºF. Pour butter into a 9×13 glass baking dish and spread evenly. Cut each cinnamon roll into 8 small pieces and layer evenly over the bottom of the dish. (I like to use kitchen shears or a pizza cutter to easily cut the cinnamon rolls.)
In a large liquid measuring glass or small bowl, whisk together eggs, milk, vanilla, and cinnamon. Make sure the egg is fully beaten within the milk. Pour egg mixture over the cinnamon rolls. Be sure the egg mixture is very evenly distributed. Drizzle syrup over egg mixture.
At this point, you can cover and refrigerate overnight or immediately bake the casserole. Bake at 375º for 20-25 minutes or until cinnamon rolls are golden brown.
Cool casserole for about 5 minutes. Remove covers from icing; microwave on medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle with icing, and enjoy!

Video

Notes

*Icing is not calculated in the nutritional information.

Make Ahead Option: I like to prepare this and let it set in the fridge overnight, but that step isn’t necessary if you forget or are short on time. I think the cinnamon rolls just soak up the eggs a bit better that way. For the overnight cinnamon roll casserole option:

Make recipe according to instructions, minus the baking.
Cover and refrigerate the casserole.
The following day, bake the breakfast casserole.

Tip. Since the overnight breakfast casserole will be cold, it may be necessary to add 5 minutes to the bake time. If you feel like the top of the casserole is browning too fast, cover with foil.

Leftovers:

Storage. This casserole will keep in the fridge for up to about 4 days or in the freezer for up to 2 months. If you’re planning to keep your casserole in the refrigerator, you can store it in an airtight container. To store in the freezer, wrap in plastic wrap, then place the leftover casserole in a gallon size freezer bag or another freezer-safe container.
Reheating. The casserole is best and most crisp right out of the oven, but it can be reheated. To reheat, bake at 350ºF for 10 to 15 minutes or until warmed through and the top is re-crisped. You can also rewarm in the microwave.

Nutrition