Description
Delight your morning with this easy and indulgent Cinnamon Roll Casserole. Featuring soft cinnamon rolls soaked in a rich custard made from eggs, milk, and maple syrup, baked to golden perfection, and finished with a sweet drizzle of icing, this casserole is perfect for breakfast, brunch, or a special weekend treat.
Ingredients
Scale
Cinnamon Roll Base
- Two 12.4 ounce cans refrigerated cinnamon rolls with icing
Custard Mixture
- 4 large eggs
- 1 cup whole milk
- 1/3 cup heavy cream
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Prepare the Oven and Baking Dish. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Cut and Arrange Cinnamon Rolls. Cut each cinnamon roll into quarters and evenly distribute the pieces in the prepared baking dish, creating a uniform layer.
- Make the Custard. In a medium bowl, whisk together the eggs, whole milk, heavy cream, maple syrup, vanilla extract, ground cinnamon, and a pinch of salt until the mixture is smooth and well combined.
- Combine Custard and Rolls. Pour the custard mixture evenly over the cinnamon roll pieces. Gently press down the pieces so they soak up the custard fully.
- Bake the Casserole. Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the casserole is set and has a golden-brown top.
- Apply Icing and Serve. While the casserole bakes, warm the icing packets in your hands or a bowl of warm water. Once baked, drizzle the warmed icing over the casserole before slicing and serving.
Notes
- For a richer flavor, substitute maple syrup with brown sugar in the custard mixture.
- Add chopped pecans on top of the casserole before baking for an added crunchy texture.
- Serve with fresh fruit or a light dusting of powdered sugar to enhance presentation and flavor.
