Description
This Cinnamon Roll Casserole recipe takes canned cinnamon rolls and basic ingredients, turning them into a super-easy, gooey breakfast casserole your whole family will devour!
Ingredients
- ¼ cup unsalted butter
- 2 cans Grands Cinnamon Rolls (8-count, with icing)
- 4 large eggs
- ½ cup whole milk
- ¼ cup granulated white sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter
- Topping: Use the icing from the pack
Instructions
- Preheat your oven to 350°F. Pour the melted butter over the 9×13-inch baking dish and keep it aside.
- Open the cans and separate the cinnamon rolls. Set aside the icing packets. Cut each roll into 4–6 pieces and place them evenly in the baking dish over the butter.
- In a medium bowl, whisk together the eggs, milk, sugar, vanilla extract, and ground cinnamon.
- Pour the egg mixture evenly over the chopped cinnamon rolls, pressing them down slightly to soak. Let sit for 5–10 minutes to absorb.
- Bake for 30–35 minutes, or until the top is golden and the center is set. Check with a toothpick; it should come out clean.
- Warm the reserved icing slightly and drizzle it over the casserole while it’s still warm. Slice and serve.
Notes
Store your cinnamon roll casserole in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 3-4 days. To reheat, place a slice on a microwave-safe plate and heat for 30-60 seconds, or until warmed through.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American