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Easy Overnight Cinnamon Roll Casserole

A close-up of a fork lifting a gooey, frosted piece of cinnamon roll casserole from a glass baking dish.
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A simple, make-ahead breakfast bake using canned dough, perfect for a gooey brunch without morning effort.

Ingredients

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  • 1 can (12.4 oz) refrigerated cinnamon rolls with icing
  • 4 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • Cooking spray

Instructions

  1. Lightly spray a 9×13 inch baking dish with cooking spray.
  2. Open the can of cinnamon rolls. Cut each roll into quarters.
  3. Arrange the dough pieces evenly in the prepared baking dish.
  4. In a medium bowl, whisk together the eggs, milk, vanilla extract, granulated sugar, and ground cinnamon until fully combined. This is your custard base.
  5. Slowly pour the custard mixture evenly over the dough pieces in the baking dish.
  6. Cover the dish tightly with plastic wrap or a lid. Refrigerate for at least 4 hours, or preferably overnight.
  7. When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the plastic wrap.
  8. Bake for 30 to 35 minutes, or until the casserole is puffed and lightly golden brown.
  9. Remove from the oven. Immediately drizzle the icing packets that came with the rolls over the hot casserole.
  10. Let it cool for 5 minutes before serving.

Notes

  • For a crockpot cinnamon rolls option, place the assembled casserole in a slow cooker on low for 3-4 hours.
  • If you want a richer flavor, substitute half-and-half for some of the milk.
  • This recipe is a great example of an easy brunch bake.

Nutrition

Find it online: https://miameal.com/cinnamon-roll-casserole-easy-brunch-bake/