Print

Easy Overnight Cinnamon Roll Casserole

A decadent, square serving of Cinnamon roll casserole topped with thick vanilla icing dripping down the sides.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare this simple, gooey cinnamon roll casserole the night before for an easy brunch bake the next morning.

Ingredients

Scale
  • 1 (12.5 ounce) can 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 can of cinnamon rolls. Cut each roll into four equal pieces.
  3. Arrange the cut pieces in a single layer 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. Pour the custard mixture evenly over the cinnamon roll pieces in the dish.
  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 (175 degrees Celsius). 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. Immediately drizzle the icing packets that came with the rolls over the hot casserole.
  10. Let it cool for 5 minutes before serving.

Notes

  • For a slow-cooker cinnamon rolls option, place the mixture in a greased slow cooker and cook on low for 3 to 4 hours.
  • If you prefer a richer flavor, substitute half-and-half for the milk.
  • This recipe uses canned dough for a 5 ingredient cinnamon casserole base before adding the custard ingredients.

Nutrition

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