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Overnight Cinnamon Roll Casserole: An Easy Brunch Bake

A close-up shot of a fluffy slice of cinnamon roll casserole topped with thick white icing.
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Make this gooey cinnamon breakfast casserole the night before for a simple, delicious morning treat. This recipe uses canned dough for quick assembly.

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
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, melted

Instructions

  1. Lightly grease a 9×13 inch baking dish.
  2. Separate the refrigerated cinnamon rolls and place them in the prepared baking dish. Do not separate the icing packets.
  3. In a medium bowl, whisk together the eggs, milk, vanilla extract, granulated sugar, and ground cinnamon until well combined. This is your custard base.
  4. Pour the custard mixture evenly over the cinnamon rolls in the baking dish.
  5. Drizzle the melted butter over the top of the rolls.
  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 Fahrenheit. Remove the plastic wrap.
  8. Bake for 30 to 35 minutes, or until the casserole is set and lightly golden brown.
  9. Remove from the oven and let it cool for 5 minutes.
  10. Open the icing packets and drizzle the icing over the warm casserole before serving.

Notes

  • For a slow-cooker cinnamon rolls option, assemble as directed, cover, and cook on low for 3 to 4 hours.
  • If you want a thicker custard soak, reduce the milk to 3/4 cup.
  • This recipe works well as a 5 ingredient cinnamon casserole if you skip adding the extra cinnamon to the custard.

Nutrition

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