Cinnamon Roll Casserole

A delightful casserole made with soft cinnamon rolls soaked in a rich egg custard—perfect for family brunch on a lazy morning.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

1 package Soft Cinnamon Rolls Use any brand you love.
6 large Eggs Can substitute with flax eggs for a vegan option.
2 cups Milk Use almond or oat milk for a dairy-free version.
2 teaspoons Vanilla Extract Consider using maple extract for a twist.
1/2 cup Sugar Can substitute with honey or agave syrup.
1 teaspoon Ground Cinnamon Cocoa powder could be an interesting twist.
4 oz Cream Cheese Optional; can be omitted for lighter bites.
maple syrup Maple Syrup For serving. Caramel can be used as an alternative.

Method

Preparation

Preheat the oven to 350°F (175°C). Grease a baking dish to prevent sticking.
Cut the cinnamon rolls into quarters and populate them into the baking dish.
In a bowl, whisk together the eggs, milk, vanilla extract, sugar, and ground cinnamon.
Pour the egg mixture over the cinnamon rolls, making sure every piece is soaked.
If using, add dollops of cream cheese throughout for a personalized touch.
Bake for 30-35 minutes, or until the custard is set and the top is a dreamy golden brown.
Serve warm, drizzling with maple syrup on top.

Notes

Let the casserole rest for a few minutes before serving to set the custard. For added flavor, sprinkle some extra ground cinnamon on top before baking.