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Christmas Morning Cinnamon Roll Casserole

Cinnamon roll casserole bakes refrigerated cinnamon rolls with a maple-cinnamon egg custard into a soft, tender breakfast with a golden top. Finish it with warm icing drizzled over the casserole after it rests.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 2 can (12.4 oz) refrigerated cinnamon rolls with icing
  • 4 eggs large
  • 0.5 cup milk
  • 0.25 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Cut each cinnamon roll into quarters and arrange the pieces evenly in the baking dish.
  4. Whisk the eggs, milk, maple syrup, vanilla extract, and cinnamon in a medium bowl.
  5. Pour the egg mixture evenly over the cinnamon roll pieces.
  6. Bake for 35 to 40 minutes, until the top is golden and the center is set and reaches 160°F.
  7. Let the casserole rest for 10 minutes.
  8. Transfer the icing from the cinnamon roll packages to a microwave-safe bowl and warm for 5 to 10 seconds.
  9. Drizzle the icing over the casserole.

Notes

For the best texture, pour the egg mixture evenly over the cinnamon roll pieces. Refrigerate leftovers for up to 3 days; freeze leftovers without the icing for up to 2 months. Unsweetened plant milk can replace the milk if desired.