Easy Overnight Cinnamon Roll Casserole
Prepare this simple cinnamon roll casserole the night before for a warm, gooey breakfast bake ready when you wake up.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 8 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (12.4 ounce) package refrigerated cinnamon rolls (about 8 rolls)
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons milk
Instructions
- Lightly grease a 9×13 inch baking dish.
- Cut each refrigerated cinnamon roll into quarters.
- Arrange the cut pieces evenly in the prepared baking dish.
- In a medium bowl, whisk together the eggs, 1 cup milk, vanilla extract, granulated sugar, and 1/2 teaspoon cinnamon until combined.
- Pour the egg mixture evenly over the cinnamon roll pieces in the dish.
- Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
- When ready to bake, preheat your oven to 350 degrees Fahrenheit. Remove the plastic wrap.
- Bake for 30 to 35 minutes, or until the custard is set and the top is golden brown.
- While baking, prepare the icing: Beat the softened cream cheese, powdered sugar, and 2 tablespoons milk until smooth.
- Remove the casserole from the oven and let it cool for 10 minutes.
- Drizzle the cream cheese icing over the warm casserole before serving.
Notes
- For a slow-cooker version, place the assembled casserole in a lightly greased slow cooker. Cook on low for 3 to 4 hours.
- If you want a richer flavor, use heavy cream instead of milk in the custard mixture.
- This recipe uses canned dough for quick preparation.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 45g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 90mg