Description
This overnight cinnamon roll casserole with cream cheese glaze is the kind of breakfast that makes you look like a hero while you’re barely trying. It comes together in about 10 minutes the night before, then bakes up golden and gooey while you’re still rubbing sleep out of your eyes.
Ingredients
Scale
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- 4 large eggs, room temperature
- ½ cup heavy cream
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar, sifted if desired
- ½ teaspoon vanilla extract
- 2–3 tablespoons milk
- ½ cup chopped pecans or walnuts (optional)
- ½ cup raisins or dried cranberries (optional)
- 1 apple, peeled and diced (optional)
Instructions
- Prep the baking dish. Spray your 9×13-inch baking dish generously with nonstick cooking spray.
- Cut the cinnamon rolls. Open both cans of cinnamon rolls. Set the icing packets aside. Using a sharp knife, cut each cinnamon roll into 6 pieces.
- Arrange in the dish. Scatter the cut cinnamon roll pieces evenly in the prepared baking dish.
- Make the custard. In your large mixing bowl, whisk together the eggs, heavy cream, granulated sugar, cinnamon, vanilla extract, and salt until smooth and pale brown.
- Pour it over. Slowly pour the egg mixture evenly over the cinnamon roll pieces. Gently press down on the rolls with a spatula or your hands to make sure every piece gets soaked.
- Cover and refrigerate. Cover the dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 4 hours, but overnight (8-12 hours) is best.
- Bake it. The next morning, preheat your oven to 350°F (175°C). Remove the dish from the fridge while the oven heats up—about 15 minutes. Bake uncovered for 30-35 minutes, until the top is golden brown and the center is set.
- Make the glaze. While the casserole bakes, make the cream cheese glaze. In a small saucepan over low heat (or a microwave-safe bowl in 15-second bursts), warm the cream cheese and butter until soft. Stir in the powdered sugar, vanilla extract, and the reserved icing packets from the cinnamon roll cans. Add milk one tablespoon at a time until the glaze is smooth and pourable.
- Cool and glaze. Let the casserole cool for 5-10 minutes. Drizzle the cream cheese glaze generously over the top.
- Serve warm. Cut into squares and serve while still warm.
Notes
Don’t skip the overnight soak for best texture. Press down gently on rolls when adding custard. Watch edges and tent with foil if browning too fast. Let rest 5-10 minutes after baking. Double the glaze if desired. Use the included icing packets in the glaze.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 square (based on 1
- Calories: 380420
- Sugar: 2832
- Sodium: 400500
- Fat: 1822
- Saturated Fat: 1012
- Carbohydrates: 4852
- Fiber: 12
- Protein: 79
Keywords: overnight cinnamon roll casserole, cream cheese glaze, breakfast casserole, easy breakfast, overnight breakfast, cinnamon rolls