Cinnamon Roll Casserole Brunch (Printable)

A gooey breakfast bake with cinnamon rolls, creamy custard, and a sweet glaze for cozy brunch moments.

# What You'll Need:

→ Cinnamon Rolls

01 - 2 cans (8 rolls each) refrigerated cinnamon rolls with icing

→ Custard Mixture

02 - 4 large eggs
03 - 1 cup whole milk (240 ml)
04 - 1/4 cup heavy cream (60 ml)
05 - 2 teaspoons pure vanilla extract
06 - 1 teaspoon ground cinnamon
07 - 2 tablespoons granulated sugar
08 - Pinch of salt

→ Topping

09 - 2 tablespoons unsalted butter, melted
10 - 1/4 cup maple syrup (60 ml)

→ Glaze

11 - Reserved icing from cinnamon roll packages

# How to Make It:

01 - Preheat oven to 350°F and grease a 9x13 inch baking dish.
02 - Open cinnamon roll cans, reserve icing, and cut each roll into quarters. Arrange pieces evenly in the baking dish.
03 - Whisk eggs, whole milk, heavy cream, vanilla extract, ground cinnamon, sugar, and salt in a bowl until smooth.
04 - Pour custard evenly over cinnamon roll pieces, pressing lightly to ensure coverage.
05 - Drizzle melted butter and maple syrup over the custard-soaked rolls.
06 - Bake for 30 to 35 minutes until puffed, golden, and a knife inserted in the center comes out clean.
07 - Let casserole rest for 10 minutes, then drizzle with reserved icing before serving warm.

# Expert Suggestions:

01 -
  • It's a secret shortcut to indulgence that feels homemade without all the fuss
  • The blend of cinnamon rolls and custard makes every bite irresistibly gooey and creamy
02 -
  • Slicing the cinnamon rolls into quarters speeds up baking and ensures every bite is coated in custard.
  • Saving the icing until the end gives you that signature sticky-sweet top that steals the show.
03 -
  • I found that pressing the custard down gently prevents dry spots and ensures an even soak
  • Using pure vanilla extract adds depth you can't get with imitation

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