Overnight Cinnamon Roll Casserole
Prepare this easy brunch bake the night before for a gooey cinnamon breakfast that is ready when you wake up.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (12.4 ounce) package refrigerated cinnamon rolls with icing
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter, melted
Instructions
- Lightly grease an 8×8 inch baking dish.
- Arrange the refrigerated cinnamon rolls in a single layer in the prepared dish. Cut any rolls that do not fit into halves or quarters to fill the space.
- In a medium bowl, whisk together the eggs, milk, vanilla extract, granulated sugar, and ground cinnamon until combined.
- Pour the egg mixture evenly over the cinnamon rolls in the dish.
- Drizzle the melted butter over the top.
- Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
- When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the plastic wrap.
- Bake for 30 to 35 minutes, or until the casserole is set and lightly golden brown.
- Remove from the oven and let cool for 5 minutes.
- Open the icing packets that came with the rolls and drizzle the icing over the warm casserole before serving.
Notes
- For a slow-cooker option, place the assembled casserole (before baking) in a lightly greased slow cooker. Cook on low for 3 to 4 hours or on high for 1.5 to 2 hours.
- If you want a richer custard flavor, you can substitute heavy cream for half of the milk.
- This recipe uses canned dough for quick preparation.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 30
- Sodium: 450
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 1
- Protein: 6
- Cholesterol: 110