Description
This decadent cinnamon roll breakfast casserole transforms store-bought refrigerated rolls into a luxurious bread-pudding style dish. By layering chopped rolls with a spiced egg, cream, and vanilla custard, you achieve a tender, golden breakfast that is perfect for busy mornings or holidays. The addition of brown sugar and pecans creates a caramelized, crunchy topping that satisfies every sweet craving. It is a crowd-pleasing, family-friendly meal that can even be prepared the night before for a stress-free morning.
Ingredients
2 (17.5 oz) cans refrigerated cinnamon rolls
6 large eggs
1/2 cup heavy cream
1/4 cup whole milk
1 tsp vanilla extract
1 tsp ground cinnamon
3 tbsp unsalted butter, melted
1/4 cup brown sugar
1/2 cup pecans, chopped
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
Cut each cinnamon roll into eight pieces and spread them evenly into the baking dish.
In a large bowl, whisk together the eggs, heavy cream, milk, vanilla extract, and cinnamon until well combined.
Pour the custard mixture evenly over the cinnamon roll pieces, ensuring they are well coated.
Drizzle the melted butter over the top of the assembly.
Sprinkle the brown sugar and chopped pecans over the dish.
Bake for 40 minutes or until the top is golden brown and the center is set.
Finish by drizzling the reserved icing from the cinnamon roll packages over the warm casserole before serving.
Notes
You can prepare this casserole the night before and keep it refrigerated; simply add the icing just before serving. Half-and-half can be substituted for the heavy cream if desired.
- Prep Time: 15
- Cook Time: 40
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg