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–+ servings
a photo of a wooden spoon serving a slice of cinnamon roll casserole onto a white plate

Cinnamon Roll Casserole

Yield: 10
Prep Time: 10 minutes
Cook Time: 35 minutes
Additional Time: 10 minutes
Total Time: 55 minutes
Author: Michelle Goth
This easy breakfast casserole is made with store-bought cinnamon rolls! It's perfect for Sunday morning breakfast during the holiday season. 
4.96 from 63 ratings
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Ingredients
 

  • 4 eggs
  • ½ cup half and half , or heavy cream
  • 2 teaspoons vanilla extract
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 tubes refrigerated cinnamon rolls, cinnamon roll dough, 16 rolls total

For topping:

  • 2 cinnamon roll icing packets
  • ¼ cup maple syrup, optional

Instructions
 

  • Preheat oven to 350° Fahrenheit. 
  • Prepare your 9x13'' casserole dish with cooking spray.
  • In a medium bowl add the eggs, half and half (or heavy cream), vanilla extract, cinnamon, and nutmeg. Whisk vigorously until fully combined. Set aside.
  • Cut cinnamon roll dough into 1-inch pieces with scissors and place them into the baking dish. 
  • Pour the egg mixture over the top of the cinnamon roll pieces. Use tongs or a large spoon to gently toss the cinnamon roll pieces in the egg mixture, making sure all pieces are coated.
  • Place casserole dish into a preheated oven. Bake for 30-35 minutes until the top is golden brown and slightly crunchy. 
  • Remove from the oven. 
  • Drizzle the maple syrup and included icing packets on top of the warm cinnamon rolls casserole. Then, allow to rest for 5-10 minutes before slicing. 
  • Serve warm.  

Video

Serving: 1, Calories: 332kcal, Carbohydrates: 48g, Protein: 8g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Trans Fat: 2g, Cholesterol: 82mg, Sodium: 554mg, Fiber: 2g, Sugar: 16g
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