Cinnamon Roll Casserole
This Cinnamon Roll Casserole combines refrigerated cinnamon rolls, heavy cream, eggs, cinnamon, vanilla, pecans, and maple syrup for a rich, indulgent breakfast or brunch dish. Perfectly sweet and warmly spiced with a soft, gooey texture.
12 Servings
Ingredients
- Butter: ¼ cup melted
- Refrigerated Cinnamon Rolls: 2 12.4-ounce cans, with icing reserved
- Eggs: 4 large
- Heavy Cream: ½ cup
- Ground Cinnamon: 2 teaspoons
- Vanilla Extract: 2 teaspoons
- Pecans: 1 cup chopped
- Maple Syrup: ¼ cup
Instructions
Prepare Baking Dish:
- Preheat the oven to 350°F (175°C). Pour the melted butter into a 9x13-inch heat-resistant glass baking dish, ensuring the bottom is evenly coated.
Arrange Cinnamon Roll Pieces:
- Cut each cinnamon roll into eight equal pieces and spread them evenly over the bottom of the prepared baking dish. Set the icing aside for later use.
Prepare Egg Mixture:
- In a large mixing bowl, whisk together the eggs, heavy cream, ground cinnamon, and vanilla extract until thoroughly combined.
Assemble Casserole:
- Pour the egg mixture evenly over the cinnamon roll pieces, ensuring all pieces are coated. Sprinkle the chopped pecans over the top and drizzle with maple syrup.
Bake:
- Bake the casserole in the preheated oven for approximately 25 minutes or until golden brown and fully set. Remove from the oven and allow it to cool for 15 minutes.
Add Icing:
- Microwave the reserved icing for 10 to 15 seconds until slightly melted. Drizzle the warmed icing evenly over the cooled casserole.
Serve:
- Serve the Cinnamon Roll Casserole warm. It pairs excellently with fresh fruit, whipped cream, or additional maple syrup if desired.
Notes
To make this Cinnamon Roll Casserole gluten-free, replace the refrigerated cinnamon rolls with a gluten-free variety. Additionally, confirm that all other ingredients, particularly the icing and maple syrup, are certified gluten-free to avoid cross-contamination.