Description
A comforting and easy-to-make Cinnamon Roll Casserole that transforms refrigerated cinnamon rolls into a warm, custardy breakfast bake topped with a sweet vanilla glaze.
Ingredients
Scale
Casserole
- 2 cans refrigerated cinnamon rolls
- 4 eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Glaze
- 1/2 cup powdered sugar
- 2 tbsp milk
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the casserole evenly.
- Prepare Cinnamon Rolls: Cut the refrigerated cinnamon rolls into small cubes and evenly place them in a greased baking dish to form the base of the casserole.
- Mix Custard: In a mixing bowl, whisk together the eggs, milk, heavy cream, and vanilla extract until smooth and fully combined, creating a rich custard mixture.
- Combine Ingredients: Pour the custard mixture evenly over the cubed cinnamon rolls in the baking dish, ensuring all pieces are soaked.
- Bake Casserole: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the custard is set and the top is lightly golden.
- Prepare Glaze: While the casserole bakes, mix powdered sugar and milk together until smooth to make the icing.
- Drizzle Glaze: Once the casserole has cooled slightly, drizzle the prepared glaze evenly over the top before serving.
Notes
- You can use any size baking dish, but a 9×13 inch dish works best for even cooking.
- Let the casserole cool for about 10 minutes before adding the glaze to prevent it from melting too much.
- For extra flavor, add chopped nuts or raisins to the cinnamon roll cubes before pouring the custard.
- This casserole can be prepared the night before; refrigerate and bake in the morning for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Cinnamon Roll Casserole, breakfast bake, cinnamon rolls, easy breakfast recipes, baked cinnamon rolls
