Cinnamon Roll Casserole Recipe

Cinnamon Roll Casserole Recipe

This easy scrumptious Cinnamon Roll Casserole is prepped in less than five minutes and is always a hit making it perfect for potlucks, brunches, and family reunions.

Course Breakfast

Cuisine American

Keyword canned cinnamon roll recipes, cinnamon roll breakfast casserole, cinnamon roll french toast, pillsbury cinnamon roll recipes

Prep Time 5

Cook Time 35

Servings servings

Calories 75kcal

Author Beth Pierce

Ingredients

2 12.4 ounce cans of refrigerated Pillsbury cinnamon rolls with icing
4 large eggs
1/2 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¼ cup real maple syrup

Instructions

Preheat oven to 350 degrees. Spray 9x13 inch baking pan with nonstick baking spray.
Cut the cinnamon rolls into quarters and place in single layer in prepared casserole dish.
In a medium bowl whisk together the eggs, whipping cream, vanilla, cinnamon and nutmeg. Pour the mixture over the cinnamon rolls pushing any dry pieces down into the egg mixture. Drizzle with the maple syrup.
Bake for 35-40 minutes or until golden brown.
Spoon the icing that came with the cinnamon rolls into a microwaveable bowl. Microwave for 30 seconds at 50% power or until warm. Pour over the warm casserole.

Notes

Any refrigerated or frozen cinnamon rolls will work. Simply defrost the frozen ones enough to cut them prior to starting the recipe.
Half and half or whole milk can be substituted for the cream.
Gently push the quartered cinnamon rolls into the egg mixture so that they are all coated.
To prepare this the night before simply prep everything up to and including pouring the egg mixture over the cinnamon rolls. Then cover with plastic wrap and refrigerate until ready to bake. Remove from the refrigerator 30-40 minutes prior to baking to bring up to room temperature. Pour maple syrup over the casserole and then bake in the oven.

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