Cinnamon Roll Casserole: Your Irresistible Weekend Brunch Delight

This Cinnamon Roll Casserole is an indulgent treat that offers cozy comfort with minimal effort, perfect for weekend brunch.

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Prep Time 15

Cook Time 45

Cooling Time 10

Total Time 1 10

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2 packages cinnamon rolls store-bought
4 large eggs room temperature
2 cups half-and-half or cream, or substitute with coconut or almond milk + 1 egg
1 cup brown sugar coconut sugar can be used as a substitute
2 teaspoons vanilla extract use pure vanilla
2 teaspoons cinnamon can add nutmeg or pumpkin pie spice
1/2 teaspoon salt

Optional Add-Ins

1 cup nuts walnuts or pecans, toasted for flavor
1 cup dried fruit raisins or cranberries

Equipment

9x13 inch baking dish
mixing bowl
whisk
Spatula

Method

Step-by-Step Instructions

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Cut cinnamon rolls into quarters and place evenly in the greased baking dish.
In a large mixing bowl, whisk together eggs, half-and-half, brown sugar, vanilla, cinnamon, and salt until smooth.
Fold in optional add-ins like nuts or dried fruit.
Pour custard over cinnamon roll pieces, pressing down lightly to soak.
Bake uncovered for 40-45 minutes until edges are golden and center is set.
Remove from oven and drizzle icing over the top while hot. Allow to cool for 5-10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 7gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 320mgPotassium: 300mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Assemble the casserole ahead of time for convenience. Store leftovers in an airtight container for up to 3 days.

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