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Cinnamon Roll Breakfast Casserole

This is like Christmas morning in a casserole dish, mama! You get all that gooey cinnamon roll goodness without having to fiddle with rolling out dough. Just cube up some store-bought cinnamon rolls, toss them with a custard mixture, and wake up to the smell of heaven baking in your oven.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cans 17.5 oz each refrigerated cinnamon rolls with icing
  • 6 large eggs
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 cup maple syrup
  • 1/2 cup chopped pecans optional

Method
 

  1. Spray a 9x13-inch baking dish with cooking spray. Cut each cinnamon roll into quarters and arrange in the prepared dish. Set icing packets aside.
  2. In a large bowl, whisk together eggs, heavy cream, vanilla, cinnamon, and maple syrup until well combined.
  3. Pour egg mixture evenly over cinnamon roll pieces. Press down gently with a spatula to ensure all pieces are coated. Sprinkle pecans on top if using.
  4. Cover tightly with foil and freeze for up to 2 months, or bake immediately.
  5. To bake from frozen: Thaw overnight in refrigerator. Let sit at room temperature for 30 minutes. Preheat oven to 350°F.
  6. Bake covered for 25 minutes, then uncover and bake for 10 more minutes until golden and set.
  7. Drizzle with reserved icing while warm. Serve immediately and watch your family's faces light up!