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Cinnamon Roll Breakfast Casserole

A heartwarming casserole that combines flaky cinnamon rolls with a rich custard, perfect for brunch gatherings or family breakfasts.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cinnamon Roll Casserole Ingredients
  • 2 cans refrigerated cinnamon rolls (the kind with icing)
  • 5 large eggs
  • 1 cup milk (or a dairy alternative)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • Optional: chopped nuts, raisins, or chocolate chips for added texture

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9x13 inch baking dish or spray it with non-stick cooking spray.
  3. Open the cans of cinnamon rolls and cut each roll into quarters. Spread them evenly in the prepared baking dish.
  4. In a mixing bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined.
  5. Pour the egg mixture over the cinnamon rolls, making sure to get it evenly distributed.
  6. If desired, sprinkle nuts, chocolate chips, or raisins over the top.
Baking
  1. Bake for 30-35 minutes, or until the casserole is puffed up and golden brown.
  2. Drizzle the icing that comes with the cinnamon rolls over the casserole while it’s warm for that extra sweetness.

Notes

For variations, consider using whole-grain cinnamon rolls, adding seasonal spices, or incorporating fruit into the mixture. Leftovers can be stored for up to 3 days in the refrigerator or frozen for up to 2 months.