Description
Cinnamon roll casserole gives you all the gooey, spiced goodness of cinnamon rolls in a bake-and-serve format. Perfect for brunch crowds and lazy mornings.
Ingredients
Scale
Main Ingredients:
- 2 cans cinnamon rolls
- 4 eggs
- 1 cup milk
Supporting Ingredients:
- 1 tablespoon ground cinnamon
- ½ cup brown sugar
Flavor Enhancers:
- 1 teaspoon vanilla extract
Instructions
- Warm your oven to precisely 350°F and coat a 9×13 inch baking dish with cooking spray.
- Slice each cinnamon roll into four equal quarters, carefully distributing them across the greased dish.
- Crack 4 large eggs into a mixing bowl, then pour in 1 cup of milk and 1 teaspoon of vanilla extract.
- Sprinkle 1 tablespoon of ground cinnamon and ½ cup of brown sugar into the egg mixture, whisking until completely smooth.
- Gently cascade the liquid blend over the quartered cinnamon rolls, ensuring every piece gets moistened.
- Slide the casserole into the preheated oven and bake for exactly 25-30 minutes until the top turns a rich golden brown.
- Remove from the oven and quickly drizzle the included icing packet from the cinnamon roll cans across the surface before serving warm.
Notes
- Cutting the rolls into quarters helps them absorb the egg mixture more evenly and creates a more custardy texture.
- Let the casserole rest for 5-10 minutes after baking, which helps the eggs set and makes serving easier.
- For a less sweet version, reduce the amount of brown sugar or use a sugar substitute like stevia.
- Gluten-free friends can swap regular cinnamon rolls for a gluten-free brand to make this breakfast casserole safe for their diet.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 to 6
- Calories: 400 kcal
- Sugar: 25 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 110 mg