Here’s a cozy, easy recipe for a Cinnamon Roll Casserole—all the flavor of cinnamon rolls without rolling them individually. Perfect for breakfast or brunch!
Ingredients (Serves 6–8)
- 1 can (16–17 oz) refrigerated cinnamon rolls with icing
- 4 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon (optional, for extra spice)
- 2 tbsp butter, melted
- Optional toppings: chopped nuts, fresh berries, or extra icing
Instructions
1. Preheat Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9×9-inch baking dish (or similar size) with butter or nonstick spray.
2. Prepare Cinnamon Rolls
- Cut each cinnamon roll into quarters and place in the baking dish, spreading evenly.
3. Make Custard
- In a medium bowl, whisk together eggs, milk, vanilla, melted butter, and cinnamon.
4. Combine
- Pour the egg mixture evenly over the cinnamon roll pieces.
- Press down lightly so the pieces absorb the custard.
5. Bake
- Bake for 25–30 minutes, or until the casserole is puffed and golden brown, and a knife inserted in the center comes out clean.
6. Serve
- Drizzle with the icing from the cinnamon roll can (or extra cream cheese glaze if desired).
- Add toppings like chopped nuts or fresh berries if you like.
- Serve warm for the best gooey texture.
Tips & Variations
- Overnight version: Assemble the casserole, cover, and refrigerate overnight. Bake in the morning, adding a few extra minutes to account for chilled custard.
- Flavor twists: Add a handful of chocolate chips, chopped apples, or raisins before baking.
- Dairy-free: Use almond milk or oat milk, and skip butter or use a plant-based alternative.
If you want, I can also give a “super quick 15-minute” hack version where you don’t even need to cut the rolls first—it’s practically instant cinnamon roll magic.
Do you want me to do that?
