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Overnight Cinnamon Roll Casserole: Easy Brunch Bake

A close-up of a moist square slice of cinnamon roll casserole topped with thick white icing on a white plate.
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Make this gooey cinnamon breakfast casserole the night before for a simple, delicious morning treat. This easy brunch bake uses canned dough for minimal effort.

Ingredients

Scale
  • 1 (12.4 ounce) package refrigerated cinnamon rolls with icing
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt

Instructions

  1. Lightly grease a 9×13 inch baking dish.
  2. Separate the cinnamon rolls and place them cut-side up in the prepared baking dish. Spread them out evenly.
  3. In a medium bowl, whisk together the milk, eggs, vanilla extract, granulated sugar, and salt until well combined. This is your custard base.
  4. Pour the custard mixture evenly over the cinnamon rolls in the baking dish.
  5. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
  6. When ready to bake, preheat your oven to 350 degrees F (175 degrees C). Remove the plastic wrap.
  7. Bake for 30 to 35 minutes, or until the casserole is puffed and golden brown in the center.
  8. Remove the casserole from the oven. Immediately spread the icing packets that came with the rolls over the hot casserole.
  9. Let it cool slightly before serving your gooey cinnamon breakfast.

Notes

  • For a richer flavor, you can add 1/2 teaspoon of ground cinnamon to the custard mixture before pouring it over the rolls.
  • If you are short on time, you can skip the overnight rest, but the texture will be less custardy. Bake immediately after pouring the custard over the rolls.
  • This recipe works well as a 5 ingredient cinnamon casserole if you skip adding extra sugar or salt to the custard.

Nutrition

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