Description
Make this gooey cinnamon breakfast casserole the night before for a simple, delicious morning treat. It uses canned dough for minimal effort.
Ingredients
Scale
- 1 (12.4 ounce) can refrigerated jumbo cinnamon rolls (with icing)
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup chopped pecans (optional)
Instructions
- Lightly grease a 9×13 inch baking dish.
- Separate the cinnamon rolls and place them cut-side up in the prepared baking dish. Do not separate the icing packets yet.
- In a medium bowl, whisk together the eggs, milk, vanilla extract, granulated sugar, and ground cinnamon until well combined. This creates your custard base.
- Pour the egg mixture evenly over the cinnamon rolls in the baking dish. Gently press down on the rolls so they absorb some of the liquid.
- Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
- When ready to bake, preheat your oven to 350 degrees Fahrenheit. Remove the plastic wrap.
- Bake for 30 to 35 minutes, or until the casserole is set and lightly golden brown.
- Remove from the oven and let it cool for 5 minutes.
- Open the icing packets and drizzle the icing over the warm casserole. Sprinkle with chopped pecans if you are using them.
- Serve this easy brunch bake warm.
Notes
- For a slow-cooker cinnamon rolls version, place the soaked rolls in a greased slow cooker and cook on low for 3-4 hours.
- If you prefer a less sweet result, use only half of the included icing packets.
- You can assemble this casserole in a slow cooker liner the night before and place it directly into the cooker in the morning.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 35
- Sodium: 450
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 7
- Cholesterol: 90