Description
This Cinnamon Roll Breakfast Casserole is a delightful twist on classic cinnamon rolls, baked into a fluffy, custardy casserole. Topped with a sweet cream cheese drizzle, it’s perfect for a brunch gathering or a cozy weekend breakfast.
Ingredients
8 cinnamon roll tubes, refrigerated
6 large eggs
1 cup milk
1 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup powdered sugar
2 tablespoons cream cheese, softened
1 tablespoon milk (for drizzle)
Instructions
1. Preheat the oven to 350°F (175°C).
2. Grease a 9×13 inch baking dish.
3. Cut each cinnamon roll into quarters and place them in the greased baking dish.
4. In a large bowl, whisk together the eggs, milk, heavy cream, vanilla extract, ground cinnamon, and salt.
5. Pour the egg mixture evenly over the cinnamon rolls in the baking dish.
6. Bake for 30-35 minutes, or until the casserole is set and a golden brown on top.
7. While the casserole is baking, in a small bowl, mix together the powdered sugar, softened cream cheese, and milk to create a drizzle.
8. Once the casserole is done baking, let it cool slightly, then drizzle the cream cheese mixture over the top before serving.
Notes
You can add chopped nuts or raisins for extra flavor.
Serve warm for the best taste.
This casserole can be assembled the night before and baked in the morning for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: cinnamon rolls, breakfast casserole, brunch