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Overnight Cinnamon Roll Casserole: Easy Brunch Bake

Close-up of a fluffy slice of cinnamon roll casserole drizzled generously with white vanilla icing.
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Make this gooey cinnamon breakfast casserole the night before for a simple, delicious morning treat using canned dough.

Ingredients

Scale
  • 1 (12.4 ounce) package refrigerated 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

  1. Lightly grease a 9×13 inch baking dish.
  2. Open the package of cinnamon rolls. Cut each roll into quarters.
  3. Arrange the cut cinnamon roll pieces evenly in the prepared baking dish.
  4. In a medium bowl, whisk together the eggs, milk, vanilla extract, granulated sugar, and ground cinnamon until well combined. This is your custard base.
  5. Slowly pour the custard mixture evenly over the cinnamon roll pieces in the baking dish. Make sure the pieces soak up the liquid.
  6. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
  7. When ready to bake, preheat your oven to 350 degrees Fahrenheit. Remove the plastic wrap.
  8. Bake for 30 to 35 minutes, or until the casserole is puffed and golden brown in the center.
  9. Remove from the oven and let it cool for 5 minutes.
  10. Warm the icing packet that came with the rolls slightly, if desired, and drizzle it over the top before serving this easy brunch bake.

Notes

  • For a richer flavor, use whole milk in the custard mixture.
  • If you want a crockpot cinnamon rolls version, assemble as directed, cover, and cook on low for 3-4 hours.
  • This recipe works great as a 5 ingredient cinnamon casserole if you skip adding the extra cinnamon and sugar to the custard.

Nutrition

Find it online: https://cookifyme.com/cinnamon-roll-casserole-easy-brunch-bake/