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Cinnamon Roll French Toast Casserole

A close-up of a square serving of cinnamon roll french toast bake drizzled with white icing on a white plate.
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Prepare this overnight casserole that combines cinnamon rolls and French toast for an indulgent, gooey breakfast bake.

Ingredients

Scale
  • 1 (12.4 ounce) package refrigerated cinnamon rolls (8 rolls)
  • 6 large eggs
  • 1 cup milk
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 tablespoons butter, melted

Instructions

  1. Grease an 8×8 inch baking dish.
  2. Cut each cinnamon roll into four equal pieces. Arrange the pieces evenly in the prepared baking dish.
  3. In a medium bowl, whisk together the eggs, milk, heavy cream, vanilla extract, and ground cinnamon until well combined.
  4. Pour the egg mixture evenly over the cinnamon roll pieces in the dish.
  5. In a small bowl, mix the granulated sugar and brown sugar. Sprinkle this mixture over the top of the casserole.
  6. Drizzle the melted butter over the top layer.
  7. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
  8. When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the plastic wrap.
  9. Bake for 30 to 35 minutes, or until the casserole is set and lightly golden brown.
  10. If the icing packets came with the rolls, drizzle the icing over the warm casserole before serving.

Notes

  • If you skip the overnight soak, let the assembled casserole rest at room temperature for 30 minutes before baking.
  • You can use brioche bread cubes instead of refrigerated cinnamon rolls for a more traditional French toast base, adjusting the sugar slightly.
  • For extra flavor, add 1/4 teaspoon of nutmeg to the egg mixture.

Nutrition

Find it online: https://savoryskies.com/cinnamon-roll-french-toast/