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Overnight Cinnamon Roll Casserole for an Easy Brunch Bake

Close-up of a square serving of moist cinnamon roll casserole topped with thick white icing.
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Make this gooey cinnamon breakfast casserole the night before for a simple, delicious morning treat using canned dough.

Ingredients

Scale
  • 1 (12.4 ounce) package refrigerated cinnamon rolls with icing
  • 4 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • Cooking spray

Instructions

  1. Lightly grease a 9×13 inch baking dish with cooking spray.
  2. Separate the cinnamon rolls and place them in a single layer in the prepared baking dish. Do not separate the icing packets yet.
  3. In a medium bowl, whisk together the eggs, milk, vanilla extract, granulated sugar, and ground cinnamon until well combined. This is your custard base.
  4. Pour the custard mixture evenly over the cinnamon rolls in the baking dish.
  5. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
  6. When ready to bake, preheat your oven to 350 degrees F (175 degrees C). Remove the plastic wrap.
  7. Bake for 25 to 30 minutes, or until the casserole is puffed and golden brown.
  8. Remove the casserole from the oven and let it cool slightly for about 5 minutes.
  9. Open the icing packets and drizzle the icing over the warm casserole.
  10. Slice and serve your easy brunch bake warm.

Notes

  • If you are short on time, you can skip the overnight rest and bake immediately, but the texture will be less gooey.
  • For a crockpot cinnamon rolls version, place the rolls in a slow cooker sprayed with cooking spray, pour the custard over, and cook on low for 3-4 hours.
  • This recipe uses canned dough for a 5 ingredient cinnamon casserole base (not counting the icing).

Nutrition

Find it online: https://flavorvista.com/cinnamon-roll-casserole-easy-brunch-bake-easy/