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Cinnamon Roll Casserole

Cinnamon roll casserole bakes refrigerated cinnamon rolls with a simple egg-and-milk custard until puffed and golden. A drizzle of warmed icing finishes this easy breakfast bake.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 2 can (12.4 oz) refrigerated cinnamon rolls with icing
  • 4 eggs large
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp salt

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F and grease a 9x13-inch baking dish.
  2. Open the cinnamon roll cans and set the icing packets aside.
  3. Cut each roll into 4 pieces.
  4. Arrange the pieces evenly in the baking dish.
  5. In a medium bowl, whisk the eggs, milk, vanilla, cinnamon, and salt until combined.
  6. Pour the mixture evenly over the rolls.
  7. Bake uncovered for 35–40 minutes, until puffed and golden and the center reaches 160°F.
  8. Let the casserole rest for 10 minutes.
  9. Put the reserved icing in a microwave-safe bowl and microwave for 10 seconds, or until pourable.
  10. Stir the icing and drizzle it over the casserole.

Notes

For the best texture, check that the center reaches 160°F before removing the casserole from the oven. Refrigerate leftovers for up to 3 days; freezing is not recommended because the custard can become watery. Whole milk can be replaced with unsweetened oat milk.