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Overnight Cinnamon Roll Casserole

Close-up of a square slice of Cinnamon roll casserole, rich with cinnamon swirl and drizzled with white vanilla icing.
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Prepare this easy, gooey cinnamon roll casserole the night before for a simple brunch bake ready in the morning.

Ingredients

Scale
  • 1 (12.5 ounce) package refrigerated cinnamon rolls with icing
  • 4 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon butter, melted

Instructions

  1. Lightly grease an 8×8 inch baking dish.
  2. Separate the cinnamon rolls and place them cut-side up in the prepared baking dish.
  3. In a medium bowl, whisk together the eggs, milk, vanilla extract, sugar, and cinnamon until combined.
  4. Pour the egg mixture evenly over the cinnamon rolls.
  5. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours or overnight.
  6. When ready to bake, preheat your oven to 350 degrees Fahrenheit. Remove the plastic wrap.
  7. Bake for 25 to 30 minutes, or until the casserole is set and lightly golden brown.
  8. Remove from the oven and let it cool for 5 minutes.
  9. Drizzle the icing packets included with the rolls over the warm casserole.
  10. Serve warm.

Notes

  • For a slow-cooker option, place the assembled casserole in a lightly greased slow cooker. Cook on low for 3 to 4 hours.
  • If you prefer a thicker custard, use only 3 eggs instead of 4.
  • Brush the melted butter over the tops of the rolls before pouring the custard mixture over them for extra richness.

Nutrition

Find it online: https://juliameal.com/cinnamon-roll-casserole-easy-brunch-bake/