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Overnight Cinnamon Roll Casserole for Easy Brunch

Close-up of soft, gooey squares of cinnamon roll casserole topped with thick white icing.
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Make this simple, gooey cinnamon roll casserole the night before for an effortless, delicious brunch bake the next morning.

Ingredients

Scale
  • 1 (12.4 ounce) package refrigerated cinnamon rolls with icing
  • 4 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Lightly grease a 9×13 inch baking dish.
  2. Cut each refrigerated cinnamon roll into quarters.
  3. Arrange the cut cinnamon roll pieces evenly in the prepared baking dish.
  4. In a medium bowl, whisk together the eggs, milk, vanilla extract, granulated sugar, and ground cinnamon until well combined. This is your custard base.
  5. Slowly pour the custard mixture evenly over the cinnamon roll pieces in the baking dish. Make sure all pieces are coated.
  6. Cover the baking dish tightly with plastic wrap or a lid.
  7. Refrigerate for at least 4 hours, or preferably overnight.
  8. When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the plastic wrap.
  9. Bake for 30 to 35 minutes, or until the casserole is puffed and lightly golden brown.
  10. Remove from the oven and let it cool for 5 minutes.
  11. Drizzle the included icing over the warm casserole before serving.

Notes

  • For an extra gooey texture, you can bake this immediately without the overnight rest, but the flavor develops better when soaked overnight.
  • If you want a richer flavor, use half-and-half instead of milk in the custard mixture.
  • This recipe is a great base for a 5 ingredient cinnamon casserole if you skip adding extra cinnamon to the custard.

Nutrition

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