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Cinnamon Roll Casserole

A delightful overnight casserole that transforms refrigerated cinnamon rolls into a warm, custardy dish, perfect for indulgent mornings and gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 tubes Refrigerated cinnamon rolls (with icing) 8-count each
  • 4 large Eggs
  • 3/4 cup Milk Full-fat milk is recommended for richness.
  • 2 teaspoons Vanilla extract
  • 1/2 cup Maple syrup
  • 1 teaspoon Ground cinnamon
  • 1 tablespoon Granulated sugar (for topping)
  • 2 tablespoons Unsalted butter, melted (optional) For a crisper top.

Method
 

Preparation
  1. Grease a 9×13-inch baking dish.
  2. Cut each cinnamon roll into quarters and spread them evenly in the dish. Set the icing aside.
  3. In a bowl, whisk together the eggs, milk, vanilla extract, and maple syrup. Pour evenly over the cinnamon roll pieces, making sure everything is well coated.
  4. Mix the granulated sugar and cinnamon, then sprinkle over the top. Cover tightly and refrigerate overnight, or for at least 6 hours.
Baking
  1. Remove the dish from the fridge while the oven preheats to 350 degrees F.
  2. Bake uncovered for 35–40 minutes until golden and set in the center.
  3. Drizzle with the reserved icing before serving.

Notes

Serve warm with generous squares revealing soft interiors. Consider adding a pat of butter or a scattering of toasted pecans for texture. Store leftover casserole in the fridge, reheat in microwave or oven.