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Cinnamon Roll Casserole Recipe

American · Breakfast · 45 min total

A delicious breakfast casserole that transforms canned cinnamon rolls into a gooey, baked delight with a cream cheese glaze. Perfect for holidays or lazy weekends.

Ingredients

• 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
• 4 large eggs
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 1/2 cup chopped pecans (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. Open the cinnamon roll cans and set aside the icing packets. Cut each cinnamon roll into quarters.
3. Arrange the cinnamon roll pieces evenly in the prepared baking dish.
4. In a medium bowl, whisk together eggs, heavy cream, vanilla extract, and ground cinnamon until well combined.
5. Pour the egg mixture evenly over the cinnamon roll pieces. Drizzle melted butter over the top.
6. Sprinkle chopped pecans over the casserole if using.
7. Bake for 25-30 minutes, until the casserole is golden brown and set in the center.
8. Remove from oven and let cool for 5 minutes. Drizzle the reserved icing over the warm casserole.
9. Serve warm.

Tips

• For extra gooeyness, add an extra 1/4 cup of heavy cream to the egg mixture.
• Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave or oven.
• Substitute pecans with walnuts or omit for a nut-free version.

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