Instructions
Step 1: Prepare the Dish
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray. This prevents sticking and makes cleanup easier.
Step 2: Cut the Cinnamon Rolls
Open both cans of cinnamon rolls and set aside the icing packets. Cut each cinnamon roll into quarters using kitchen scissors or a sharp knife. This creates more surface area for the custard to soak into.
Step 3: Arrange in Dish
Place the cut cinnamon roll pieces in the prepared baking dish, spreading them out relatively evenly. They don’t need to be perfectly arranged – a rustic look is part of the charm.
Step 4: Make the Custard Mixture
In a medium bowl, whisk together eggs, heavy cream, vanilla extract, cinnamon, and nutmeg until well combined and slightly frothy. This custard mixture adds moisture and binds everything together.
Step 5: Pour Over Rolls
Pour the egg mixture evenly over the cinnamon roll pieces, making sure to get some liquid on each piece. Use a spoon to gently press down any pieces that aren’t coated, allowing them to soak up the custard.
Step 6: Add Butter
Drizzle melted butter evenly over the top of the casserole. This adds richness and helps create a golden, slightly crispy top. If using nuts, sprinkle them over the top now.
Step 7: Let It Soak
Let the casserole sit for 5-10 minutes before baking. This allows the cinnamon roll pieces to absorb some of the custard mixture, resulting in a more cohesive, moist casserole.
Step 8: Bake Until Golden
Bake for 30-35 minutes, or until the top is golden brown and the center is set. The casserole should puff up slightly and the edges should be crispy. A knife inserted in the center should come out mostly clean with just a few moist crumbs.
Step 9: Make the Glaze
While the casserole bakes, make the glaze. In a medium bowl, beat together the reserved icing from the cinnamon roll cans, softened cream cheese, butter, powdered sugar, milk, and vanilla extract until smooth and creamy. Add more milk if needed to reach a pourable consistency.
Step 10: Glaze and Serve
Remove casserole from oven and let cool for 5 minutes. While still warm, drizzle the cream cheese glaze generously over the top, allowing it to pool in the crevices. Serve warm, cutting into squares or spooning onto plates.
Secrets to Perfect Cinnamon Roll Casserole
Don’t Skip the Soak: Letting the casserole sit before baking helps the rolls absorb the custard for better texture.
Cut Evenly: Quartering the rolls creates uniform pieces that bake evenly.
Warm Glaze: Make the glaze while the casserole bakes and apply while both are still warm for the best coverage.
Don’t Overbake: The casserole should be set but still moist. Overbaking results in a dry texture.
Heavy Cream is Best: It creates the richest, most decadent casserole. Milk works but won’t be as creamy.
Fresh Out of the Oven: This casserole is best served warm when the glaze is melty and everything is gooey.
Serving Suggestions
This cinnamon roll casserole is perfect for holiday breakfasts like Christmas morning, Easter brunch, or Mother’s Day. Serve with fresh fruit, crispy bacon or sausage, and orange juice or coffee for a complete breakfast spread.
For an extra indulgent treat, top individual servings with whipped cream, extra butter, or a drizzle of maple syrup. Fresh berries also make a nice accompaniment to balance the sweetness.
Make-Ahead Instructions
Assemble the casserole the night before by following steps 1-6, then cover tightly with plastic wrap and refrigerate overnight. In the morning, let it sit at room temperature for 15-20 minutes while the oven preheats, then bake as directed, adding 5-10 minutes to the baking time since it’s starting cold.
The baked casserole can be stored covered in the refrigerator for up to 2 days. Reheat individual portions in the microwave for 30-60 seconds.
Storage and Reheating
Store leftover casserole covered in the refrigerator for up to 3 days. Reheat portions in the microwave for 30-60 seconds or in a 350°F oven for 10-15 minutes until warmed through. The texture won’t be quite as fluffy as when freshly baked, but it’s still delicious.
This casserole can be frozen for up to 2 months. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator and reheat as directed.
Variations
Apple Cinnamon: Add 1 cup diced apples and 1/4 teaspoon apple pie spice to the custard
Pumpkin Spice: Replace 1/4 cup cream with pumpkin puree and add pumpkin pie spice
Chocolate Chip: Sprinkle 1/2 cup chocolate chips over the top before baking
Blueberry: Add 1 cup fresh or frozen blueberries scattered throughout
Caramel Pecan: Drizzle with caramel sauce and top with toasted pecans
French Toast Style: Increase egg mixture and add a pinch of salt for custard-like texture
Cream Cheese Stuffed: Add dollops of sweetened cream cheese between layers
Monkey Bread Style: Roll pieces in cinnamon sugar before arranging in pan
Maple Bacon: Top with crumbled crispy bacon and drizzle with maple syrup
Nutella Swirl: Warm Nutella and drizzle over casserole before baking
This cinnamon roll casserole delivers all the deliciousness of homemade cinnamon rolls with a fraction of the effort!
