Oh, you’re talking about that sweet, gooey, dreamy cinnamon roll casserole—like cinnamon rolls met a breakfast bake and fell in love. Here’s a classic, easy version:
Ingredients (Serves 6–8)
- 2 cans of refrigerated cinnamon rolls (with icing)
- 4 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Optional: 1/2 teaspoon ground cinnamon for extra spice
- Optional toppings: chopped nuts, extra icing drizzle, or powdered sugar
Instructions
- Preheat oven
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the cinnamon rolls
- Cut each cinnamon roll into quarters and place them in the greased dish.
- Make the custard mixture
- In a bowl, whisk together eggs, milk, vanilla, and cinnamon (if using). Pour evenly over the cinnamon roll pieces, pressing gently so they soak up the mixture.
- Bake
- Bake uncovered for 25–30 minutes, or until the casserole is golden brown and the custard is set.
- Add icing and serve
- Remove from oven and drizzle the icing (from the cinnamon roll cans) over the top while warm.
- Optional: sprinkle with nuts or powdered sugar for extra flair.
💡 Tips & Tricks:
- For a richer custard, swap half the milk for heavy cream.
- You can add fruit (like chopped apples, blueberries, or peaches) for a fruity twist.
- Make it the night before: assemble, cover, refrigerate overnight, and bake in the morning for a stress-free breakfast.
If you want, I can also give a fancier version with cream cheese glaze that turns it into a restaurant-style brunch casserole. It’s dangerously good.
Do you want me to give that version too?
