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Cinnamon Roll Casserole

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An indulgent brunch casserole made with refrigerated cinnamon rolls and a simple custard, perfect for feeding a crowd with minimal effort.
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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: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cinnamon Roll Base
  • 2 tubes refrigerated cinnamon rolls 8 rolls per tube, reserve frosting for glazing
Custard Mixture
  • 1/4 cup salted butter, melted Use plant-based butter for dairy-free option
  • 3/4 cup milk Use almond milk for dairy-free
  • 1/2 cup pure maple syrup Can substitute with agave syrup or honey
  • 4 large eggs Use room temperature for lighter custard
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon Adjust according to taste
Optional Add-ins
  • 1/2 cup chopped pecans or walnuts For extra crunch

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and butter a 9x13-inch baking dish.
  2. Cut each cinnamon roll into quarters (or halves for a chunkier texture) and arrange pieces evenly in the prepared dish.
Custard Mixing
  1. In a medium bowl, whisk together melted butter, milk, maple syrup, eggs, vanilla, and cinnamon until combined and slightly frothy.
  2. Pour the custard evenly over the cinnamon roll pieces, pressing lightly to soak the pieces without making them mushy.
Soaking and Baking
  1. Let the casserole sit for 15–20 minutes at room temperature to absorb the custard.
  2. Bake on the center rack for 30–40 minutes until the top is golden and a toothpick inserted near the center comes out mostly clean.
  3. Let it cool for 5 minutes before drizzling with the reserved frosting.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gSodium: 300mgFiber: 1gSugar: 18g

Notes

Serve warm drizzled with soft frosting or a cream cheese glaze. Keep leftovers in the refrigerator for up to 3-4 days. Can be frozen for up to 2 months. For a custardy center, serve slightly warm; let cool for firmer slices.
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