Description
This Cinnamon Roll Casserole is a delicious twist on traditional cinnamon rolls, perfect for a special breakfast or brunch. It’s made with pieces of cinnamon rolls baked in a rich custard mixture and topped with a sweet icing drizzle.
Ingredients
Scale
- 4 tablespoons butter, melted
- 2 tubes refrigerated (16 cinnamon rolls), cut into about 8 pieces per roll (I always use Pillsbury brand.)
- 4 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- 1/4 cup maple syrup
- icing from the cinnamon roll tubes
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare Casserole: Place the melted butter in the baking dish. Add the cut-up cinnamon rolls and spread evenly.
- Make Custard Mixture: In a mixing bowl, whisk together the eggs, milk, vanilla, cinnamon, and maple syrup. Pour this mixture over the cinnamon rolls in the baking dish.
- Bake: Bake for 25-30 minutes or until the casserole is set and golden brown.
- Drizzle Icing: Drizzle the icing from the cinnamon roll tubes over the warm casserole before serving.
Notes
- This casserole can be prepared the night before and refrigerated overnight. Simply bake it in the morning for a quick and easy breakfast.
- You can add chopped nuts or raisins to the casserole for extra flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 120 mg