Cinnamon Roll Casserole
Ingredients
- 2 cans refrigerated cinnamon rolls with icing
- 4 large eggs
- ¾ cup whole milk
- ¼ cup heavy cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ½ cup chopped pecans or walnuts optional
- ½ cup diced apples or pears optional
- ¼ cup raisins or dried cranberries optional
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish
- Separate icing from cinnamon rolls and set aside
- Cut each cinnamon roll into quarters and spread evenly in the dish
- Whisk eggs, milk, cream, sugar, vanilla, and cinnamon until smooth
- Pour custard evenly over cinnamon roll pieces
- Gently press rolls down to absorb liquid
- Sprinkle optional add-ins over the top
- Bake uncovered for 35–40 minutes until center is set and top is lightly golden
- Rest for 10 minutes, warm icing, and drizzle over casserole
Notes
Do not overbake or the center will dry out
Let rest before slicing for cleaner servings
Can be assembled the night before and baked in the morning
Store refrigerated up to 4 days or freeze up to 2 months
Reheat gently in oven or microwave before serving