This Cinnamon Roll Casserole is like a cozy hug on a plate! With soft, gooey cinnamon rolls and a creamy, sweet sauce, it’s perfect for breakfast or brunch.
The best part? You bake it all in one dish! I like to serve it warm with a drizzle of icing. Just try not to eat it all at once—it’s hard to resist! 😄
Key Ingredients & Substitutions
Cinnamon Rolls: Use refrigerated rolls for convenience. If you want a homemade touch, you can make your own cinnamon rolls. I find that store-bought are perfect for a quick prep!
Eggs: Large eggs are key for binding. You can substitute with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water) if you’re going vegan or need an egg-free alternative.
Whole Milk & Heavy Cream: This combo gives a rich texture. In place of heavy cream, you could use coconut cream for a dairy-free option. Almond milk can work instead of whole milk, but it may alter the flavor slightly.
Sugar: Granulated sugar sweetens the mix. If you prefer less sugar, consider using honey (about 1/4 cup) or maple syrup instead. Just remember that this may change the liquid ratio a bit.
Nuts: Pecans or walnuts add crunch, but feel free to skip them if you prefer a nut-free version. I love pecans for that extra crunch and flavor boost!
How Do I Get the Perfect Texture for My Casserole?
The secret to a great texture lies in the soaking time of the cinnamon rolls in the egg mixture. Here’s how to ensure it turns out perfectly!
- After pouring the egg mixture over the cut rolls, let it sit for 10-15 minutes. This allows the rolls to soak up the custard.
- Check that the rolls are not dry before baking. They should feel a little soggy but not swimming in liquid.
- During baking, the casserole will puff and set, creating a fluffy center. Keep an eye on it, and don’t forget to check doneness with a knife!
Your Cinnamon Roll Casserole will be soft, custardy, and super delicious when done right! Enjoy this wonderful breakfast treat! 🍽️
Cinnamon Roll Casserole
Ingredients:
- 12 refrigerated cinnamon rolls with icing (about one standard tube each)
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional, for extra cinnamon flavor)
- 1/4 tsp salt
- Optional: chopped nuts (like pecans or walnuts, about 1/2 cup) for adding between rolls or topping
How Much Time Will You Need?
This delightful Cinnamon Roll Casserole requires about 15 minutes of preparation time and 30-35 minutes of baking time. You’ll spend just a little time cutting the rolls and mixing the custard, then let the oven do the work while you anticipate that heavenly aroma filling your kitchen!
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray to ensure nothing sticks to the bottom.
2. Cut and Arrange the Cinnamon Rolls:
Open the package of cinnamon rolls and cut each roll into quarters. Arrange them evenly in the prepared baking dish, making sure to fill the entire pan. This creates a wonderful base for your casserole.
3. Whisk the Custard Mixture:
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon (if using), and salt. Blend until everything is fully combined and smooth.
4. Pour the Custard Over Rolls:
Carefully pour the custard mixture evenly over the cut cinnamon rolls in the baking dish. If you like a bit of crunch, sprinkle the chopped nuts over the top or mix them in between the cinnamon roll pieces.
5. Let It Soak:
Allow the casserole to sit for about 10-15 minutes. This gives the cinnamon rolls time to absorb delicious custard goodness, resulting in a soft, tender texture.
6. Bake to Perfection:
Place the casserole in the preheated oven and bake for 30-35 minutes, or until you see the top puffed and golden brown, with edges slightly crispy. To check doneness, insert a knife into the center—it should come out clean.
7. Cool and Drizzle:
Once baked to perfection, remove the casserole from the oven and let it cool for about 5-10 minutes. Drizzle the icing that comes with the cinnamon rolls over the warm casserole or whip up a simple glaze by mixing powdered sugar with a little bit of milk or cream.
8. Serve and Enjoy:
Slice into squares and serve warm. Enjoy this gooey, cinnamon-spiced delight with family and friends, perfect for breakfast or brunch gatherings!
This Cinnamon Roll Casserole transforms classic cinnamon rolls into a warm, shareable dish everyone will love. It’s soft, custardy, and delightfully sweet—an ultimate treat for cozy mornings! 🍽️
Can I Use Other Types of Rolls?
Absolutely! While this recipe is designed for cinnamon rolls, you can experiment with other flavored rolls like caramel, chocolate, or even orange rolls for a delicious twist. Just make sure to keep the proportions similar.
What Should I Do If I Don’t Have Heavy Cream?
No worries! You can substitute heavy cream with half-and-half or even a mixture of whole milk and melted butter (use 3/4 cup of milk plus 1/4 cup melted butter for every 1 cup of heavy cream). This will still give you a creamy texture without heavy cream!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just pop it in the microwave or warm it in the oven for a few minutes until heated through. Enjoy it warm for the best taste!
Can I Make This Casserole Ahead of Time?
Yes, you can prep this casserole the night before! Simply assemble everything in the baking dish, cover it tightly, and refrigerate. In the morning, let it sit at room temperature for about 20-30 minutes before baking. This will help it bake more evenly!