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Overnight Cinnamon Roll Casserole

A close-up of a serving of Cinnamon roll casserole drizzled generously with white icing on a white plate.
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Make this easy brunch bake using canned dough cubes soaked in custard, perfect for slow cooking or preparing the night before.

Ingredients

Scale
  • 1 (12.6 ounce) package refrigerated cinnamon rolls with icing
  • 4 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Grease a 9×13 inch baking dish.
  2. Cut the refrigerated cinnamon rolls into quarters. Place the pieces evenly in the prepared baking dish.
  3. In a medium bowl, whisk together the eggs, milk, vanilla extract, sugar, and ground cinnamon until well combined. This is your custard base.
  4. Pour the custard mixture evenly over the cinnamon roll pieces in the dish.
  5. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
  6. When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the plastic wrap.
  7. Bake for 30 to 35 minutes, or until the casserole is set and lightly golden brown.
  8. Remove from the oven and let it cool for 5 minutes.
  9. Warm the icing packets that came with the rolls. Drizzle the icing over the warm casserole before serving.

Notes

  • For a slow cooker option, place the soaked rolls in a lightly greased slow cooker. Cook on low for 3 to 4 hours or on high for 1.5 to 2 hours. Drizzle with icing after cooking.
  • If you need to bake immediately without soaking, let the covered dish sit at room temperature for 30 minutes before baking. Baking time may be slightly shorter.
  • This recipe uses everyday ingredients found at the local supermarket.

Nutrition

Find it online: https://yumdrizzle.com/cinnamon-roll-casserole-overnight-bake/