Easy Overnight Cinnamon Roll Casserole
Make this simple cinnamon roll casserole the night before for an easy, gooey breakfast or brunch bake.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (12.4 ounce) package refrigerated cinnamon rolls with icing
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
Instructions
- Lightly grease a 9×13 inch baking dish.
- Arrange the cinnamon rolls in a single layer in the prepared baking dish.
- In a medium bowl, whisk together the eggs, milk, vanilla extract, granulated sugar, and brown sugar until well combined. This is your custard base.
- Pour the custard mixture evenly over the cinnamon rolls.
- 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 casserole is puffed and lightly golden brown. If the top browns too quickly, loosely cover it with foil for the last 10 minutes.
- Remove from the oven and let it cool for 5 minutes.
- Drizzle the icing packets that came with the rolls over the warm casserole before serving.
Notes
- For a crockpot cinnamon rolls version, place the assembled casserole in a slow cooker set to low for 3-4 hours. Do not pre-bake.
- If you need a faster option, you can skip the overnight refrigeration, but let the rolls sit at room temperature for 30 minutes after pouring the custard over them before baking.
- This recipe uses canned dough for a quick fix, making it an easy brunch bake.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 35
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 50
- Fiber: 1
- Protein: 7
- Cholesterol: 95