Cinnamon Roll Casserole Recipe
Cinnamon Roll Casserole is an easy recipe for a breakfast bake made with canned cinnamon rolls. Perfect for a weekend breakfast or holiday brunch!
Servings: 12
Cost: $10
Ingredients
- 2 14-oz cans refrigerated cinnamon rolls
- 3 tbsp butter, softened room temperature
- 3 large eggs
- ½ cup half and half or heavy whipping cream
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees f
- Grease a 13 x 9 baking dish with butter
- In a small or medium bowl, whisk the eggs, half and half, vanilla and cinnamon until well blended
- Cut cinnamon rolls into quarters, and place in an even layer on the bottom of the prepared baking dish
- Pour the egg mixture evenly on top of the cinnamon rolls
- Bake in preheated oven for 20-25 minutes or until casserole is golden brown, puffy and firm
- Remove from oven and allow to cool for 5 minutes. Spread softened cream cheese icing on top of casserole before serving
Notes
Oven temperatures may vary, so casserole can take 20-30 minutes to bake depending on your oven.
To make ahead of time, prepare as directed the night before, cover and refrigerate overnight. Bake, and frost the next morning.
Butter adds richness and flavor, but you can use less or use cooking spray to grease the dish.
Nutrition
Calories: 162kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 54mg | Potassium: 33mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.3mg