What is cinnamon roll casserole?

Cinnamon Roll Casserole is a baked breakfast dish made by cutting cinnamon rolls into pieces and soaking them in a sweet egg custard. It bakes into a soft, bread pudding style casserole with gooey cinnamon swirls.

What is the origin of cinnamon roll casserole?

Home cooks created cinnamon roll casserole as a quicker way to serve cinnamon rolls to a crowd. Instead of baking individual rolls, they turned them into one easy dish for holidays and brunch.

What is cinnamon roll filling made of?

Traditional cinnamon roll filling includes butter, brown sugar, and ground cinnamon. In this Cinnamon Roll Casserole, those flavors mix with maple syrup and custard for extra richness.

Can you reheat cinnamon roll casserole?

Yes, you can reheat Cinnamon Roll Casserole in the microwave or oven. Warm it until heated through, then add extra icing if desired.

Cinnamon Roll Casserole Easy Amazing Brunch

Description

This Cinnamon Roll Casserole bakes soft cinnamon roll pieces in a rich maple custard and finishes with sweet icing. It is perfect for holiday mornings, weekend brunch, or feeding a crowd with minimal prep.

Ingredients

Scale

2 tubes refrigerated cinnamon rolls (8 rolls per tube, about 12 oz each), icing reserved

1/4 cup melted salted butter

1/2 cup milk

1/2 cup pure maple syrup

3 large eggs

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

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Instructions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish. Pour melted butter evenly into the bottom of the dish.

2. Cut each cinnamon roll into bite-sized pieces and spread evenly in the prepared pan.

3. Whisk together milk, maple syrup, eggs, vanilla extract, and cinnamon until smooth.

4. Pour the custard mixture evenly over the cinnamon roll pieces. Gently press down so the pieces soak up the liquid.

5. Bake for 35 to 45 minutes until puffed and lightly golden in the center.

6. Cool for 10 to 15 minutes, then drizzle the reserved icing over the top before serving.

Notes

The recipe was retested and adjusted to use 3 eggs instead of 4 for a softer custardy texture.

Store leftovers covered in the refrigerator for up to 3 to 4 days and reheat before serving.

Keep extra icing separate and drizzle after reheating if desired.

Freeze the fully baked casserole or individual portions tightly wrapped for up to 1 month. Thaw overnight in the refrigerator before warming.

Milk can be replaced with non-dairy milk or cream for a richer result.

Maple syrup can be substituted with honey or brown sugar.

Optional variations include adding orange zest and a splash of orange juice to the custard or topping with whipped cream or vanilla frosting.

Prep Time: 10 minutes
Cook Time: 35-45 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 470
Sugar: 33 g
Sodium: 747 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 61 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 98 mg