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Cinnamon Roll Casserole

A close-up shot of a piece of fluffy Cinnamon roll casserole being lifted out of the baking dish, dripping with white icing.
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A simple baked casserole using canned cinnamon rolls, covered in a sweet custard, perfect for an easy brunch.

Ingredients

Scale
  • 1 (12.5 ounce) package refrigerated cinnamon rolls with icing
  • 4 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Grease an 8×8 inch baking dish.
  2. Arrange the cinnamon rolls in a single layer in the prepared dish. Cut any large rolls in half to fit evenly.
  3. In a medium bowl, whisk together the eggs, milk, vanilla extract, sugar, and ground cinnamon until combined.
  4. Pour the egg mixture evenly over the cinnamon rolls.
  5. Cover the dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
  6. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the plastic wrap.
  7. Bake for 30 to 35 minutes, or until the casserole is set and lightly golden brown.
  8. Remove from the oven and let it cool for 5 minutes.
  9. Warm the icing packets that came with the rolls and drizzle over the top before serving.

Notes

  • For a slow-cooker version, place the assembled casserole in a greased slow cooker. Cook on low for 3 to 4 hours.
  • You can add 1/2 cup of chopped pecans or walnuts with the rolls before pouring the custard over them.

Nutrition

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