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Easy Overnight Cinnamon Roll Casserole

Close-up of a single, fluffy square slice of cinnamon roll casserole topped with thick white icing.
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Make this gooey cinnamon breakfast casserole the night before for a simple, impressive brunch bake the next morning.

Ingredients

Scale
  • 1 (12.4 ounce) can refrigerated cinnamon rolls (8 rolls total)
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup powdered sugar (for icing)
  • 1 tablespoon milk (for icing)

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 1 cup of milk, eggs, vanilla extract, granulated sugar, and 1/4 teaspoon of ground cinnamon until well combined. This is your custard base.
  4. Pour the custard mixture evenly over the cinnamon rolls in the baking dish.
  5. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight. This is the key to your overnight cinnamon casserole success.
  6. When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the plastic wrap.
  7. Bake for 25 to 30 minutes, or until the casserole is puffed and the center is set.
  8. While the casserole cools slightly, prepare the simple icing. Whisk together the powdered sugar and 1 tablespoon of milk until smooth.
  9. Drizzle the icing over the warm casserole before serving. Enjoy your gooey cinnamon breakfast!

Notes

  • For a crockpot cinnamon rolls version, assemble as directed and bake on low for 3-4 hours or high for 2 hours. Check for doneness in the center.
  • If you want a richer flavor, use half-and-half instead of milk in the custard.
  • This recipe uses 5 ingredient cinnamon casserole basics (rolls, milk, eggs, sugar, vanilla) before adding the icing.

Nutrition

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