Description
Transform store-bought cinnamon rolls into an effortless family-style breakfast casserole that’s perfect for feeding a crowd with minimal prep time.
Ingredients
Scale
- 1 tablespoon butter (for greasing)
- 2 tubes (12.4 oz each) refrigerated cinnamon rolls with cream cheese icing
- 3 large eggs, lightly beaten
- 1/2 cup heavy cream
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 2 teaspoons vanilla extract
- 1/2 cup maple syrup
Instructions
- Preheat your oven to 350°F. Lightly butter a 9×13 inch baking dish to prevent sticking.
- Cut cinnamon rolls into 1-inch pieces and spread them evenly in the prepared baking dish. Set the included icing packets aside for later use.
- In a large mixing bowl, whisk together eggs, heavy cream, cinnamon, nutmeg, cardamom, and vanilla extract until well-combined and smooth.
- Pour the egg mixture evenly over the cinnamon roll pieces. Gently toss to ensure all pieces are coated with the custard mixture.
- Bake for 30-35 minutes or until the edges begin to brown and the top is golden. The center should be set but still slightly soft.
- Microwave the reserved icing on 50% power for 30-45 seconds until warmed and slightly melted. Drizzle both maple syrup and warmed icing over the hot casserole.
Notes
- Cut cinnamon rolls while cold for cleaner cuts and better shape retention
- Let custard mixture sit for 2-3 minutes to absorb properly before baking
- Check doneness by gentle pan shaking – center should be just set with minimal jiggling
- Can be assembled night before and refrigerated – add 5-10 minutes to baking time
- Internal temperature should reach 160°F but not exceed 165°F for perfect texture
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/12 of casserole)
Keywords: breakfast casserole, brunch recipe, easy morning dish, cinnamon breakfast bake, family breakfast ideas, weekend brunch, make ahead breakfast, crowd pleasing recipe