Description
A simple, make-ahead breakfast or brunch bake using canned cinnamon rolls soaked in custard and topped with icing.
Ingredients
Scale
- 1 (12.4 ounce) package refrigerated cinnamon rolls with icing
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Grease an 8×8 inch baking dish.
- Arrange the cinnamon rolls in a single layer in the prepared dish. Cut any rolls that do not fit evenly.
- In a medium bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until combined.
- Pour the egg mixture evenly over the cinnamon rolls.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Remove the plastic wrap and bake for 25 to 30 minutes, or until the casserole is set and lightly golden brown.
- Let the casserole cool for 5 minutes. Drizzle the icing packets over the warm casserole before serving.
Notes
- For a slow cooker version, place the soaked rolls in a greased slow cooker. Cook on low for 3 to 4 hours.
- You can add 1/2 cup of chopped pecans or walnuts to the egg mixture for extra crunch.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30
- Sodium: 550
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 8
- Cholesterol: 110