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Cinnamon Roll Casserole

Cinnamon roll casserole bakes refrigerated cinnamon rolls in a simple egg custard until golden, with a center that is set. Finish it with the icing from the packets after a 10-minute rest.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for coating
  • 2 can (12.4 oz) refrigerated cinnamon rolls with icing
  • 5 eggs large
  • 0.5 cup half-and-half
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.125 tsp salt

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Set the icing packets aside.
  4. Cut each cinnamon roll into quarters.
  5. Arrange the pieces evenly in the prepared dish.
  6. Whisk the eggs, half-and-half, vanilla, cinnamon, and salt in a medium bowl until combined.
  7. Pour the egg mixture evenly over the cinnamon roll pieces.
  8. Bake for 30 to 35 minutes, until the casserole is golden and the center is set.
  9. Let the casserole rest for 10 minutes.
  10. Drizzle the icing from the packets over the top.

Notes

For the best texture, check that the center is set before removing the casserole from the oven. Refrigerate leftovers for 3 to 4 days; freezing is not recommended for the best texture. For a dairy-free option, use a dairy-free half-and-half alternative.