Description
This make-ahead cinnamon roll casserole is assembled the night before and baked fresh in the morning. It’s gooey, tender, and perfect for holidays or lazy weekends.
Ingredients
Scale
- 2 cans (12.4 oz each) refrigerated cinnamon rolls (e.g., Pillsbury Grands! Cinnabon)
- 1 cup heavy cream
- 4 large eggs, room temperature
- 1/2 cup packed brown sugar (light or dark)
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- Pinch of salt
- Reserved icing from cinnamon rolls (or homemade glaze: 1 cup powdered sugar, 2 tbsp softened cream cheese, 1 tbsp milk, 1/2 tsp vanilla extract)
- Optional: 1/2 cup chopped pecans or walnuts, 1/2 cup raisins or dried cranberries
Instructions
- Grease a 9×13-inch baking dish with butter or non-stick spray.
- Open both cans of cinnamon rolls and set the icing cups aside. Cut each cinnamon roll into 4 even pieces.
- Arrange the cut pieces evenly in the prepared baking dish.
- In a large mixing bowl, whisk together eggs, heavy cream, brown sugar, cinnamon, vanilla extract, and salt until smooth.
- Pour the custard mixture evenly over the cinnamon roll pieces. Gently press down to ensure all pieces are submerged.
- Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours, up to 24 hours.
- When ready to bake, remove the dish from the fridge and let it sit on the counter while the oven preheats to 350°F (175°C).
- Remove the plastic wrap and brush the top with melted butter.
- Bake for 30-35 minutes, until the top is golden brown, edges are bubbly, and the center is set but slightly jiggly.
- Let cool on a wire rack for 5-10 minutes.
- Drizzle the reserved icing (or homemade glaze) over the warm casserole and spread into nooks and crannies. Serve warm.
Notes
For best results, use room-temperature eggs and cream. Do not over-soak beyond 24 hours. The center should have a slight jiggle when done. If the top browns too quickly, tent with foil. For a crunchy top, sprinkle coarse sugar over the butter before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/12 of c
- Calories: 380
- Sugar: 28
- Sodium: 480
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 42
- Fiber: 1
- Protein: 8
Keywords: overnight cinnamon roll casserole, make-ahead breakfast, cinnamon roll casserole, easy breakfast casserole, holiday breakfast