Easy Overnight Cinnamon Roll Casserole
Make this gooey cinnamon breakfast casserole the night before for a simple brunch bake ready when you wake up.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (12.4 ounce) package refrigerated cinnamon rolls (about 8 rolls)
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup powdered sugar (for icing)
- 1 tablespoon milk (for icing)
Instructions
- Lightly grease a 9×9 inch baking dish.
- Arrange the refrigerated cinnamon rolls in a single layer in the prepared baking dish. Do not separate the rolls.
- In a medium bowl, whisk together the 1 cup milk, eggs, vanilla extract, granulated sugar, and 1/4 teaspoon ground cinnamon until combined. This is your custard base.
- Pour the custard mixture evenly over the cinnamon rolls in the baking dish.
- Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
- When ready to bake, preheat your oven to 350 degrees Fahrenheit. Remove the plastic wrap.
- Bake for 30 to 35 minutes, or until the casserole is puffed and the center is set.
- While the casserole cools slightly, whisk together the powdered sugar and 1 tablespoon milk in a small bowl to create a simple glaze.
- Drizzle the glaze over the warm cinnamon roll casserole before serving.
Notes
- For a crockpot cinnamon rolls version, place the assembled casserole in a lightly greased slow cooker. Cook on low for 3 to 4 hours or on high for 1.5 to 2 hours.
- If you want a richer flavor, substitute heavy cream for half of the milk in the custard.
- This recipe uses canned dough for an easy brunch bake experience.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 35
- Sodium: 450
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 1
- Protein: 7
- Cholesterol: 60