Cinnamon Roll Casserole (Print)

Fluffy cinnamon rolls baked in creamy custard for a sweet brunch treat with a golden topping.

# What You Need:

→ Cinnamon Rolls

01 - 2 cans (each approximately 16 oz) refrigerated cinnamon rolls with icing

→ Custard Mixture

02 - 4 large eggs
03 - 1 cup whole milk
04 - 1/2 cup heavy cream
05 - 1/4 cup granulated sugar
06 - 2 teaspoons vanilla extract
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon salt

→ Topping

09 - 2 tablespoons unsalted butter, melted
10 - 1/4 cup brown sugar
11 - 1/2 teaspoon ground cinnamon

→ To Serve

12 - Reserved icing from cinnamon rolls

# How to Make:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish to prevent sticking.
02 - Open the cinnamon rolls and reserve the icing. Cut each roll into quarters and distribute evenly in the prepared baking dish.
03 - In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined and smooth.
04 - Pour the custard mixture evenly over the cinnamon roll pieces in the baking dish.
05 - In a small bowl, blend melted butter, brown sugar, and ground cinnamon, then drizzle this mixture evenly over the casserole.
06 - Bake for 30 to 35 minutes until the casserole’s center is set and the surface turns golden brown.
07 - Let cool for 10 minutes. Warm the reserved icing briefly in the microwave and drizzle over the casserole before serving.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but you're really just letting the oven do the work while you pour coffee
  • The custard transforms those cinnamon rolls into something warm and custardy that feels completely decadent
  • It's the kind of dish that works for a casual Tuesday breakfast or when you're hosting a crowd on Sunday morning
02 -
  • The custard needs time to set, but not forever. Check it at 30 minutes—some ovens run hot. You're not looking for it to be firm like flan; it should be just barely set in the center, still soft enough to be spoon-scoopable.
  • Those cinnamon rolls will release liquid as they bake and cool. That's not a disaster, that's gravy. It's part of what makes this casserole so good. If you're worried about it being too wet, you can drain some liquid before serving.
03 -
  • If your oven runs hot, start checking at 25 minutes. Nobody wants a casserole with a curdled custard, and if yours seems to be setting too fast, you can tent it loosely with foil for the remaining bake time
  • The difference between pretty and perfect in this dish is patience. Let it cool for those full 10 minutes before you drizzle the icing, and don't cut into it right away. It'll slice cleaner and look more beautiful when you do

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