Cinnamon Roll Casserole
A simple, gooey breakfast bake using canned cinnamon rolls, perfect for brunch.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (12.5 ounce) package refrigerated cinnamon rolls
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- Icing packet from rolls
Instructions
- Grease an 8×8 inch baking dish.
- Arrange the cinnamon roll pieces evenly in the prepared dish.
- In a medium bowl, whisk together the eggs, milk, vanilla extract, sugar, and ground cinnamon until combined.
- Pour the egg mixture evenly over the cinnamon rolls.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Remove the plastic wrap and bake for 30 to 35 minutes, or until the custard is set and the top is golden brown.
- Let the casserole cool for 5 minutes.
- Drizzle with the icing packet contents before serving.
Notes
- For a slow cooker version, place the assembled casserole in a lightly greased slow cooker. Cook on low for 3 to 4 hours.
- You can prepare this casserole the night before for an easy morning bake.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 35
- Sodium: 450
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 1
- Protein: 8
- Cholesterol: 90