Pin this A warm, indulgent breakfast casserole featuring gooey cinnamon roll pieces baked in a creamy custard and topped with sweet glaze & a perfect treat for brunch or holiday mornings.
This casserole has become a holiday morning favorite in my family because it combines all the best flavors of cinnamon rolls without the fuss of baking from scratch.
Ingredients
- Cinnamon Rolls: 2 cans (16.3 oz each) refrigerated cinnamon rolls with icing
- Custard: 4 large eggs 1 cup whole milk 1/4 cup heavy cream 2 teaspoons pure vanilla extract 1 teaspoon ground cinnamon 1/4 cup granulated sugar 1/4 teaspoon salt
- Topping: 2 tablespoons unsalted butter melted 1/4 cup chopped pecans or walnuts (optional)
- Glaze: Reserved icing from cinnamon roll cans
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.
- Prepare Rolls:
- Open the cinnamon rolls and set aside the icing. Cut each cinnamon roll into quarters.
- Arrange Rolls:
- Evenly scatter the cinnamon roll pieces in the prepared baking dish.
- Make Custard:
- In a large mixing bowl, whisk together eggs, milk, heavy cream, vanilla extract, ground cinnamon, sugar, and salt until well combined.
- Pour Custard:
- Pour the custard mixture evenly over the cinnamon roll pieces gently pressing down to submerge them.
- Add Topping:
- Drizzle melted butter over the top and sprinkle with chopped nuts if using.
- Bake:
- Bake for 30–35 minutes or until the casserole is puffed golden and the center is set.
- Finish:
- Remove from oven and let cool slightly. Warm the reserved icing in the microwave for 10–15 seconds then drizzle over the casserole before serving.
Pin this My kids love gathering at the table to enjoy this casserole on slow weekend mornings, making it a cherished family tradition.
Notes
For extra flavor add a handful of raisins or dried cranberries before baking. Serve with fresh fruit or a dollop of whipped cream. Swap whole milk for dairy-free options if desired.
Required Tools
9x13-inch baking dish Mixing bowls Whisk Measuring cups and spoons Knife
Allergen Information
Contains wheat (gluten) milk eggs and tree nuts (if using nuts). Always check ingredient labels for potential allergens.
Pin this This casserole is best served warm and fresh but can be refrigerated and reheated for up to two days without losing flavor.
Recipe FAQs
- → What kind of cinnamon rolls work best for this dish?
Refrigerated canned cinnamon rolls with icing are ideal for convenience and gooey texture, but homemade rolls can be used if preferred.
- → Can I substitute the milk for a dairy-free alternative?
Yes, plant-based milks like almond or oat milk can replace whole milk to suit dietary needs without drastically changing the flavor.
- → How can I add more texture to the dish?
Chopped pecans or walnuts sprinkled on top before baking provide a nice crunch, enhancing the overall experience.
- → Is it necessary to use the reserved icing glaze?
While optional, drizzling the warmed reserved icing adds sweetness and completes the dish's characteristic glaze finish.
- → Can I prepare this dish in advance?
Yes, you can assemble it the night before and bake it fresh in the morning for a time-saving breakfast option.