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Cinnamon Roll Casserole

A shareable breakfast dish that transforms traditional cinnamon rolls into an easy-to-prepare casserole with a custardy French toast-like texture, perfect for feeding the whole family.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 8
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Base
  • 2 tubes refrigerated cinnamon rolls with icing (12.4 oz each)
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
For the Topping
  • 1/2 cup chopped pecans (optional)
  • Reserved icing from cinnamon roll packages

Method
 

  1. Preheat your oven to 375°F and generously butter a 9x13 inch baking dish. Cut each cinnamon roll into quarters and arrange them evenly in the prepared dish, leaving small gaps between pieces for the custard mixture.
  2. Whisk together eggs, heavy cream, maple syrup, vanilla, and cinnamon in a large bowl until smooth.
  3. Pour the custard mixture evenly over the cinnamon roll pieces, making sure every piece gets coated. Gently press down with a fork to help the liquid absorb. Let it sit for 5 minutes.
  4. Sprinkle chopped pecans over the top if using.
  5. Bake for 30-35 minutes until the top is golden brown and the center is set but still slightly jiggly. Let it cool for 10 minutes before drizzling with the reserved icing.

Notes

Can be assembled the night before and refrigerated - add 5-10 extra minutes to baking time if starting cold. Let rest for 5 minutes after adding custard mixture to allow rolls to absorb liquid. Cool for 10 minutes before serving to help everything set properly. Store leftovers covered in refrigerator for up to 3 days. Can be frozen for up to 2 months.