Cinnamon Roll Casserole That Rests Overnight
Overnight Cinnamon Roll Casserole: Wake Up to Sweet Comfort
Few things are better than waking to the warm aroma of cinnamon and sugar filling your kitchen—especially when breakfast almost makes itself. This Overnight Cinnamon Roll Casserole is the perfect solution for holiday mornings, lazy weekends, or any time guests stop by and you want a treat that’s effortless yet impressive.
The secret? Store-bought cinnamon rolls. No shame, just deliciousness.
Ingredients
| Item | Amount |
|---|---|
| Refrigerated cinnamon rolls (with icing) | 2 tubes (8-count each) |
| Eggs | 4 large |
| Milk | ¾ cup |
| Vanilla extract | 2 teaspoons |
| Maple syrup | ½ cup |
| Ground cinnamon | 1 teaspoon |
| Granulated sugar (for topping) | 1 tablespoon |
| Melted unsalted butter (optional) | 2 tablespoons |
Instructions
Step 1: Prepare the Pan
Grease a 9×13-inch baking dish. Cut each cinnamon roll into quarters and arrange them evenly in the dish. Set the icing aside for later.
Step 2: Make the Custard
In a medium bowl, whisk together eggs, milk, vanilla, and maple syrup. Pour this mixture over the cinnamon roll pieces, ensuring everything is fully coated.
Step 3: Sprinkle and Chill
Combine sugar and cinnamon in a small bowl, then sprinkle over the casserole. Cover tightly with foil or plastic wrap and refrigerate overnight (or at least 6 hours).
Step 4: Bake and Finish
When ready, remove the casserole from the fridge and let it sit while you preheat the oven to 350°F. Bake uncovered for 35–40 minutes, until the top is golden and the center is set. Drizzle with the reserved icing before serving.
Tips & Variations
- Add chopped pecans, raisins, or mini chocolate chips for extra texture and flavor.
- Swap cinnamon for pumpkin spice for a cozy fall twist.
- Serve alongside fruit salad, scrambled eggs, or a savory breakfast bake.
- For a crispier top, leave the casserole uncovered and broil for 1–2 minutes at the end.
