Description
A delicious and easy-to-make breakfast casserole featuring soft cinnamon rolls baked in a creamy cinnamon-vanilla custard, topped with sweet icing. Perfect for a cozy morning treat or brunch gathering.
Ingredients
Scale
Cinnamon Rolls
- 2 cans (12.4 ounces each) refrigerated cinnamon rolls (with icing)
Custard Mixture
- 4 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup maple syrup
Toppings (Optional)
- Powdered sugar for serving
- Additional maple syrup for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray or butter to prevent sticking.
- Prepare Cinnamon Rolls: Open the cinnamon roll cans and separate the rolls. Cut each roll into quarters, then spread them evenly in the greased baking dish.
- Make Custard: In a medium bowl, whisk together the eggs, heavy cream, vanilla extract, ground cinnamon, and maple syrup until thoroughly combined.
- Combine: Pour the egg mixture evenly over the cinnamon roll pieces, making sure all pieces are well coated to absorb the custard.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is set in the center when gently shaken.
- Add Icing: Remove from oven and immediately drizzle the reserved icing from the cinnamon rolls over the casserole while it is still warm for extra sweetness and moisture.
- Serve: Serve the casserole warm, optionally topped with powdered sugar or additional maple syrup to taste.
Notes
- Cutting the cinnamon rolls into quarters ensures even baking and soaking of the custard.
- You can substitute heavy cream with whole milk for a lighter version, though the casserole will be less rich.
- For an extra decadent touch, sprinkle chopped nuts such as pecans or walnuts on top before baking.
- Use fresh cinnamon instead of ground for a more intense cinnamon flavor.
- Leftovers can be refrigerated and reheated gently before serving.
