Overnight Cinnamon Roll Casserole: An Easy Brunch Bake
Make this gooey cinnamon breakfast casserole the night before for a simple, delicious morning treat using canned dough.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (12.4 ounce) can refrigerated jumbo 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
- Lightly grease a 9×13 inch baking dish.
- Open the can of cinnamon rolls. Separate the rolls and cut each roll into four equal pieces.
- Place the cut dough pieces evenly in the prepared baking dish.
- In a medium bowl, whisk together the eggs, milk, vanilla extract, granulated sugar, and ground cinnamon until well combined. This creates your custard base.
- Slowly pour the egg mixture evenly over the dough pieces in the baking dish. Gently press the dough down slightly to help it absorb the custard.
- Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
- When ready to bake, preheat your oven to 350 degrees F. Remove the plastic wrap.
- Bake for 30 to 35 minutes, or until the casserole is puffed and golden brown.
- Remove from the oven and let it cool for 5 minutes.
- Warm the icing packets that came with the rolls. Drizzle the icing over the warm casserole before serving.
Notes
- For a richer flavor, use half-and-half instead of milk in the custard mixture.
- If you are short on time, you can skip the overnight rest, but let the casserole sit at room temperature for 30 minutes before baking.
- This recipe works well as a crockpot cinnamon rolls option; cook on low for 3-4 hours after pouring the custard over the dough.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 35
- Sodium: 650
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 2
- Protein: 8
- Cholesterol: 110