Easy Cinnamon Roll Casserole
Make breakfast your favorite meal with this delightfully simple and delicious Cinnamon Roll Casserole. The blend of spices and soft texture of the cinnamon roll makes it so flavorful. This will be your go-to breakfast when feeding a large crowd.
Equipment
Ingredients
- 2 12.4-ounce rolls refrigerated cinnamon rolls with icing
- 3 eggs large
- 2/3 cup heavy cream
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup real maple syrup optional topping
Instructions
- Preheat the oven to 350 degrees F and grease a 13x9-inch baking dish.
- Remove the cinnamon rolls from their packaging and set aside the icing for later use. Place the cinnamon rolls on a cutting board and cut them into quarters.
- Evenly distribute the cut cinnamon rolls into the prepared baking dish.
- In a medium-sized bowl, whisk the eggs and then add the heavy cream, cinnamon, and nutmeg. Whisk until well combined.
- Poor the egg mixture over the pieces of cinnamon roll. Make sure all the pieces are covered in the mixture by spooning any extra liquid over them.
- Bake for 30-35 minutes or when the cinnamon roll pieces have puffed up, and the top is golden brown. You may need to cover the dish with aluminum foil halfway through baking so the tops don’t get too dark.
- Place the icing in a microwave-safe bowl and heat until it is pourable, about 5 to 10 seconds. Drizzle the icing over the cinnamon roll pieces.
- Serve warm with the optional maple syrup, if desired.
Notes
- If you use a metal baking pan, you’ll want to reduce the baking time by 5 minutes.
- To ensure your casserole is done, slightly lift one of the corners and check if the bottom is baked. Cover it if it still looks wet and continue baking for a few more minutes.
- The drizzle of maple syrup is an optional topping if you like more sweetness in your cinnamon rolls.
- It can be made ahead by assembling the casserole, covering it, and refrigerating it until ready to bake. It will need a few extra minutes to cook.
- To store, let the casserole cool completely, then transfer to an airtight container and refrigerate for up to 4 days
Nutrition
Calories: 266kcalCarbohydrates: 37gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 56mgSodium: 486mgPotassium: 44mgFiber: 0.1gSugar: 18gVitamin A: 255IUVitamin C: 0.1mgCalcium: 25mgIron: 0.2mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!