Cinnamon Roll Casserole
A simple baked casserole using canned cinnamon rolls, soaked in custard and topped with icing.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 8 servings
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (12.3 ounce) package refrigerated cinnamon rolls with icing
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Grease a 9×13 inch baking dish.
- Cut each cinnamon roll into quarters.
- Arrange the cut pieces in a single layer in the prepared baking dish.
- In a medium bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until combined.
- Pour the egg mixture evenly over the cinnamon roll pieces.
- Cover the dish and refrigerate for at least 4 hours, or preferably overnight.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Remove the dish from the refrigerator and let it sit at room temperature for 20 minutes before baking.
- Bake for 30 to 35 minutes, or until the custard is set and the top is golden brown.
- Remove from the oven and let cool slightly.
- Warm the icing packets that came with the rolls and drizzle over the top before serving.
Notes
- For a slow cooker version, place the soaked rolls in a greased slow cooker. Cook on low for 3 to 4 hours.
- You can add 1/2 cup of chopped pecans or walnuts with the rolls before pouring the custard over them.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 7
- Cholesterol: 110