Make this gooey cinnamon breakfast casserole the night before for a simple, delicious morning treat. It uses canned dough and bakes up perfectly every time.
Author:Ahazzam
Prep Time:10 min
Cook Time:35 min
Total Time:45 min
Yield:8 servings
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 (12.7 ounce) package refrigerated cinnamon rolls with icing
6 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 tablespoon granulated sugar
Instructions
Lightly grease a 9×13 inch baking dish.
Open the package of cinnamon rolls. Cut each roll into four equal pieces.
Arrange the cut dough pieces in a single layer in the prepared baking dish.
In a medium bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and granulated sugar until well combined. This is your custard base.
Pour the egg mixture evenly over the dough pieces in the baking dish. Gently press down on the dough so it soaks up the custard.
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 puffed and lightly golden brown. A toothpick inserted in the center should come out mostly clean.
Remove the casserole from the oven. Immediately spread the icing that came with the rolls over the warm top.
Let it cool for about 10 minutes before slicing and serving this easy brunch bake.
Notes
For a richer flavor, Ethan suggests adding a small pinch of nutmeg to the custard mixture.
If you are short on time, you can skip the overnight chill and let it sit at room temperature for 30 minutes before baking, though the texture will be less uniform.
If the icing gets too thick while cooling, microwave it for 10 seconds to make it easier to drizzle.