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Cinnamon Roll Casserole

A delightful dish that combines the fluffy texture of cinnamon rolls with rich, creamy layers, making it perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans refrigerated cinnamon rolls (8-count)
  • 4 large eggs
  • 1 cup whole milk (or almond milk for a dairy-free option)
  • 1/2 cup brown sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
Optional Toppings
  • 1/2 cup chopped pecans or walnuts Optional
  • 1 packet icing (from cinnamon rolls) Optional

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Grease a 9×13 inch baking dish with cooking spray or butter.
  3. Open the cans of cinnamon rolls and cut each roll into quarters.
  4. Place the chopped cinnamon rolls evenly into the greased baking dish.
  5. In a large bowl, whisk together the eggs, milk, brown sugar, vanilla extract, and ground cinnamon until well combined.
  6. Pour the egg mixture over the cinnamon rolls, ensuring every piece is fully coated. If using nuts, sprinkle them on top.
Cooking
  1. Bake in the preheated oven for 25-30 minutes, or until golden brown and set in the middle.
  2. Once out of the oven, let cool for a few minutes before drizzling icing over the top.
  3. Cut into squares and serve warm.

Notes

For a dairy-free option, swap regular milk for almond or oat milk. Keep an eye on the casserole toward the end of baking; cover it loosely with foil if browning too quickly. Allow cooling time before serving for the best flavor.