Description
Cinnamon Roll Casserole is a delicious and easy-to-make breakfast or brunch recipe featuring soft cinnamon roll pieces baked in a cinnamon-spiced egg mixture, drizzled with syrup and topped with warm icing. Perfect for holidays, brunches, or weekend treats, this comforting casserole combines the flavors of classic cinnamon rolls with the convenience of a baked dish.
Ingredients
Scale
Casserole
- 2 cans refrigerated cinnamon rolls (with icing)
- 4 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ cup maple syrup or pancake syrup
- Nonstick cooking spray or butter (for greasing)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly with nonstick cooking spray or butter to prevent sticking.
- Prepare cinnamon rolls: Open the cinnamon roll cans and carefully set aside the included icing for later. Cut each cinnamon roll into quarters and evenly distribute the pieces in the prepared baking dish, creating a base layer.
- Make egg mixture: In a medium bowl, whisk together 4 large eggs, ½ cup milk, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon until the mixture is smooth and combined.
- Combine and drizzle syrup: Pour the egg mixture evenly over the cinnamon roll pieces in the baking dish to soak them. Drizzle ¼ cup maple syrup or pancake syrup evenly over the top for added sweetness.
- Bake: Place the dish in the preheated oven and bake for 30–35 minutes or until the casserole is golden brown and the center is fully set and cooked through.
- Cool and icing: Remove the casserole from the oven and allow it to cool for 5–10 minutes, letting it set. Warm the reserved icing slightly (either in the microwave for a few seconds or by placing the container in warm water), then drizzle it generously over the warm casserole before serving.
Notes
- For extra texture and flavor, add chopped pecans or sprinkle brown sugar over the top before baking.
- This casserole is a perfect make-ahead breakfast option for holidays or weekend brunch; simply prepare it the night before and refrigerate, then bake in the morning.
- You can substitute maple syrup with your favorite pancake syrup or honey for a different flavor.
