Description

A quick and easy overnight breakfast casserole made with refrigerated cinnamon rolls, eggs, and cream, baked to golden perfection and topped with cream cheese icing. Perfect for a stress-free Christmas morning.

Ingredients

Scale

2 cans (12.4 oz each) refrigerated cinnamon rolls (e.g., Pillsbury Grands! with cream cheese icing)
6 large eggs, room temperature
1 cup heavy cream
½ cup whole milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ cup unsalted butter, melted
2 tablespoons brown sugar (light or dark)
Cream cheese icing packets from cinnamon roll cans (or make a quick glaze: 1 cup powdered sugar + 2 tablespoons milk + ½ teaspoon vanilla)

Instructions

Grease a 9×13-inch baking dish with butter or non-stick spray. Pour the melted butter into the dish and tilt to coat evenly.
Open both cans of cinnamon rolls; set icing packets aside. Cut each cinnamon roll into quarters using a sharp knife or kitchen shears.
Scatter the quartered cinnamon roll pieces evenly in the buttered dish, pressing them down gently to form a mostly single layer.
In a large mixing bowl, whisk together eggs, heavy cream, whole milk, vanilla extract, and ground cinnamon until smooth and pale yellow.
Slowly pour the custard mixture evenly over the cinnamon roll pieces. Use a spatula to press down any pieces sticking up so they are partially submerged.
Sprinkle brown sugar evenly over the top.
Cover the dish tightly with plastic wrap (pressing directly onto the custard surface) or aluminum foil. Refrigerate for at least 8 hours, up to 12 hours.
The next morning, remove the dish from the refrigerator and let it sit on the counter while preheating the oven to 350°F (175°C).
Remove plastic wrap and bake for 35-40 minutes, until the top is golden brown and the center is set (a knife inserted into the center should come out clean). If browning too quickly, tent with foil for the last 10 minutes.
While the casserole bakes, microwave the reserved icing packets for 10-15 seconds until warm and pourable.
Let the casserole rest for 5 minutes after baking, then drizzle the warm icing generously over the top.
Serve warm, scooping portions with a large spatula or spoon.

Notes

For best results, use room temperature eggs and press plastic wrap directly onto the custard surface to prevent a skin from forming. The overnight soak is essential for tender texture. If your oven runs hot, reduce temperature to 325°F and bake longer. Let the casserole rest 5 minutes after baking before adding icing to allow the custard to set.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 serving (1/12 of c
Calories: 420
Sugar: 22
Sodium: 480
Fat: 24
Saturated Fat: 12
Carbohydrates: 44
Fiber: 1
Protein: 10

Keywords: overnight cinnamon roll casserole, Christmas breakfast, easy breakfast casserole, cinnamon roll casserole, holiday breakfast