Cinnamon Roll Casserole
An easy make-ahead cinnamon roll casserole made with canned cinnamon rolls soaked in a cinnamon-vanilla egg custard, baked until golden and drizzled with icing. Perfect for Christmas morning.
Ingredients
Casserole:
- 2 cans refrigerated cinnamon rolls with icing 12.4 oz each, 8 rolls per can
- 2 tablespoons butter melted, plus extra for greasing the dish
Custard:
- 6 large eggs
- 1/2 cup heavy cream or whole milk
- 1/4 cup maple syrup
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 pinch salt
Instructions
- Grease a 9x13 baking dish with butter. Set the icing cups from the cinnamon roll cans aside for later.
- Cut each cinnamon roll into 4 pieces and spread them evenly in the baking dish. Drizzle the melted butter over the top.
- In a large bowl, whisk the eggs, heavy cream, maple syrup, cinnamon, vanilla and salt until smooth.
- Pour the custard evenly over the cinnamon roll pieces. Gently press them down so every piece is coated.
- To make ahead, cover tightly and refrigerate overnight (up to 12 hours). In the morning, let it sit on the counter for 20 to 30 minutes while the oven heats.
- Preheat the oven to 350°F (175°C). Bake uncovered for 25 to 30 minutes, until the top is golden and the center is set with no runny custard. If the top browns too fast, cover loosely with foil.
- Let the casserole cool for 5 to 10 minutes. Warm the icing for 10 seconds in the microwave, drizzle it over the top and serve warm.
Notes
Make ahead: Assemble the night before and keep covered in the fridge for up to 12 hours. Add 5 to 10 minutes to the bake time if it goes in cold.
Storage: Keep leftovers covered in the fridge for up to 4 days. Reheat slices in the microwave for 30 to 45 seconds.
Freezing: Freeze baked, un-iced portions for up to 2 months. Thaw in the fridge and reheat at 350°F (175°C) for 10 to 15 minutes.
Variations: Add 1/2 cup chopped pecans, 1 cup diced apples or a handful of dried cranberries before pouring the custard. For a richer topping, mix 4 oz softened cream cheese into the warmed icing.
Storage: Keep leftovers covered in the fridge for up to 4 days. Reheat slices in the microwave for 30 to 45 seconds.
Freezing: Freeze baked, un-iced portions for up to 2 months. Thaw in the fridge and reheat at 350°F (175°C) for 10 to 15 minutes.
Variations: Add 1/2 cup chopped pecans, 1 cup diced apples or a handful of dried cranberries before pouring the custard. For a richer topping, mix 4 oz softened cream cheese into the warmed icing.