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Overnight Cinnamon Roll Casserole: Easy Brunch Bake

A moist, close-up view of a freshly baked cinnamon roll casserole slice topped with thick white icing.
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Make this gooey cinnamon breakfast casserole the night before for a simple, comforting morning meal.

Ingredients

Scale
  • 1 (12.4 ounce) package refrigerated cinnamon rolls with icing
  • 4 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon butter, melted

Instructions

  1. Lightly grease a 9×13 inch baking dish.
  2. Open the package 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, and ground cinnamon until well combined. This is your custard base.
  5. Pour the egg mixture evenly over the cinnamon roll pieces in the dish. Gently press down slightly to help the dough absorb the custard.
  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 F (175 degrees C). Remove the plastic wrap.
  8. Brush the tops of the rolls lightly with the melted butter.
  9. Bake for 30 to 35 minutes, or until the casserole is puffed and the center is set.
  10. Remove from the oven and let it cool for about 10 minutes.
  11. Warm the icing packets that came with the rolls. Drizzle the icing over the warm casserole before serving.

Notes

  • For a crockpot cinnamon rolls version, assemble as directed, cover the dish, and cook on low for 3 to 4 hours.
  • If you want a richer flavor, use half-and-half instead of milk in the custard.
  • This recipe uses canned dough for an easy brunch bake, making it perfect for busy mornings.

Nutrition

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