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Breakfast Cinnamon Roll Casserole

Breakfast Cinnamon Roll Casserole

5 from 43 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 8 hours 50 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

Cinnamon Roll Casserole
  • 2 cans refrigerated cinnamon rolls with icing (about 12.4 ounces/352 g each) — cut each roll into 6 pieces; reserve both icing containers
  • 6 large eggs (about 300 g without shells) — preferably room temperature
  • 1 cup whole milk (240 mL) — room temperature
  • 1/2 cup heavy cream (120 mL) — room temperature
  • 1/3 cup packed light brown sugar (67 g) — firmly packed
  • 1 teaspoon vanilla extract (5 mL) — adds flavor
  • 1 teaspoon ground cinnamon (3 g) — warm spice
  • 1/4 teaspoon fine salt (1.5 g) — balances the sweetness

Method
 

Method
  1. Prepare the baking dish: Lightly grease a 9-inch × 13-inch baking dish. Open the cinnamon roll cans and reserve the icing containers. Cut each cinnamon roll into 6 pieces, giving you about 24 pieces total.
  2. Arrange the cinnamon rolls: Spread the cinnamon roll pieces evenly in the prepared baking dish. Keep them in a mostly single layer with some pieces touching; they will expand as they bake.
  3. Make the custard: In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, and salt. Whisk until the brown sugar is mostly dissolved and the mixture looks smooth.
  4. Pour over the rolls: Slowly pour the custard evenly over the cinnamon roll pieces. Use a rubber spatula to gently press down any pieces that are sitting completely dry on top. Do not compress the rolls heavily.
  5. Chill overnight or bake immediately.

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