Easy Overnight Cinnamon Roll Casserole
Make this gooey cinnamon roll casserole ahead of time for a simple, satisfying brunch bake with minimal morning effort.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 8 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (12.9 ounce) package 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
- 1/4 cup butter, melted
Instructions
- Grease a 9×13 inch baking dish.
- Cut each cinnamon roll into quarters. Place the pieces evenly in the prepared baking dish.
- In a medium bowl, whisk together the eggs, milk, and vanilla extract until combined.
- In a separate small bowl, mix the granulated sugar and ground cinnamon.
- Pour the egg mixture evenly over the cinnamon roll pieces in the dish. Sprinkle the cinnamon-sugar mixture over the top.
- Drizzle the melted butter evenly over the entire casserole.
- Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
- When ready to bake, preheat your oven to 350 degrees F (175 degrees C). Remove the plastic wrap.
- Bake for 30 to 35 minutes, or until the casserole is set and lightly golden brown.
- Remove from the oven and let it cool for 5 minutes. Warm the icing packets that came with the rolls and drizzle over the top before serving.
Notes
- For a slow-cooker version, place the assembled, uncovered casserole in a slow cooker. Cook on low for 3 to 4 hours. Do not add the icing until serving.
- If you want a richer custard, substitute half-and-half for the milk.
- This recipe uses canned dough for quick preparation.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 30
- Sodium: 450
- Fat: 22
- Saturated Fat: 11
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 1
- Protein: 8
- Cholesterol: 95