Overnight Cinnamon Roll Casserole
Turn packaged cinnamon rolls into an easy make-ahead breakfast casserole with a rich, cinnamon-spiced custard. Assemble everything the night before, refrigerate it, and bake it the next morning. Once the casserole has cooled slightly, finish it with the cream cheese frosting included with the cinnamon rolls.
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Servings: 8
Ingredients
- 1/4 cup (1/2 stick) butter, melted
- 1 package frozen cinnamon rolls (12 rolls) or 2 cans refrigerated cinnamon rolls, cut into quarters
- 4 eggs
- 1/2 cup heavy whipping cream
- 1/3 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Cream cheese frosting from cinnamon roll package
Instructions
- When you are ready to bake the casserole, preheat the oven to 375°F.
- Pour the melted butter into a 9x13-inch baking dish, tilting and swirling the dish until the butter coats the bottom.
- Distribute the quartered cinnamon roll pieces throughout the prepared baking dish.
- In a mixing bowl, whisk the eggs, heavy cream, vanilla, cinnamon, sugar, and nutmeg together. Pour this mixture evenly over the cinnamon roll pieces.
- For make-ahead preparation: Cover the baking dish with foil and refrigerate until you are ready to bake it. The casserole can be chilled for up to overnight.
- Bake for 30–35 minutes, or until the cinnamon rolls are cooked through while remaining soft in the center.
- Take the casserole out of the oven and allow it to cool for 10 minutes.
- Drizzle the cream cheese icing from the cinnamon roll package over the casserole. Serve and enjoy.