Easy Cinnamon Roll Breakfast Casserole
The perfect Cinnamon Roll Breakfast Casserole that can be whipped up in no time at all. All the flavors of a cinnamon roll with a touch of French toast. This is a perfect weekend or holiday breakfast.
Servings: 12 -14 servings
Ingredients
- 3 17 oz. cans Grands Pillsbury Cinnamon Rolls* or Annies
- 3/4 cup heavy cream
- 4 large eggs beaten
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/2 cup maple syrup
Additional Glaze (optional)
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1-1 1/2 tbsp milk as needed for conistency
- 1 1/2 tbsp salted butter melted
Instructions
- Preheat the oven to 350F. Spray a 9x13 baking pan with cooking spray. Open the cinnamon roll tubes and set aside the frosting. You'll use this to drizzle over the baked casserole.
- Remove the cinnamon rolls from the tube and cut into pieces.
- In a mixing bowl, whisk together the heavy whipping cream, maple syrup, eggs and ground cinnamon.
- Pour the egg mixture over the cut up cinnamon rolls. Bake for 35-45 minutes until the top is golden brown and puffy. (I like to stay around the 35 minute mark so it's a bit gooey.
- Heat the frosting from the cinnamon roll cans in the microwave for 5–10 seconds. Let the casserole cool for 10 minutes, then drizzle the frosting over the top. Add a little maple syrup if desired. Serve immediately.
- Additional Glaze (optional); Add the melted butter, powdered sugar, and vanilla extract stirring until slightly combined It will be dry, thats okay! Add milk 1 Tbsp at a time until smooth and pourable.
Notes
- I use the GRANDS Pillsbury cinnamon rolls instead of the regular size ones because they cut better. These cans usually have 5 jumbo cinnamon rolls.
- I buy the canned cinnamon rolls that have the traditional icing. You can use the cream cheese icing if you prefer.
- For the crockpot version, you will follow the exact recipe from above. Add everything to a crockpot. Put a lid on and cook on low heat for 2 1/2-3 hours.
- You can also prep this the night before. Make the recipe according to the recipe instructions and then cover and refrigerate overnight. When you’re ready to bake it, remove it from the fridge and allow it to sit for 30 minutes at room temperature, then bake as the recipe reads. I recommend adding an extra 5 minutes or so for baking time.
- Store any leftovers in an airtight container for 3 days or freeze in the freezer up to 2 months.
Nutrition
Calories: 400kcal | Carbohydrates: 60g | Protein: 7g | Fat: 15g | Cholesterol: 59mg | Sodium: 829mg | Fiber: 2g | Sugar: 27g