Description
A quick and easy cinnamon roll breakfast casserole combining classic sweet flavors with simple preparation, perfect for busy mornings.
Ingredients
- 1 (12 oz) package refrigerated cinnamon roll dough with icing
- 4 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 cup granulated sugar
- 1/2 cup chopped pecans or walnuts (optional)
- 1/4 cup brown sugar
- 1/2 tsp ground nutmeg
- Extra icing from the cinnamon roll package (for drizzle)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Unroll cinnamon roll dough and cut into bite-sized pieces. Place evenly in the prepared dish.
- In a large bowl, whisk together eggs, milk, vanilla extract, cinnamon, and sugar until combined.
- Pour egg mixture evenly over the cinnamon roll pieces, pressing down lightly to soak.
- In a separate small bowl, mix chopped nuts, brown sugar, and nutmeg. Sprinkle evenly on top.
- Bake for 35-40 minutes, or until the casserole is puffed, golden, and a toothpick inserted comes out clean (internal temperature reaches 165°F or 74°C).
- Remove from oven and let cool for 10 minutes. Drizzle with the reserved cinnamon roll icing before serving.
- Serve warm.
Notes
- Use almond or oat milk instead of whole milk for a dairy alternative.
- Swap pecans for sliced almonds or omit nuts for a nut-free version.
- Add 1/2 cup raisins or dried cranberries for extra sweetness.
- Press the cinnamon roll pieces gently into the egg mixture to soak up the custard fully.
- Allow the casserole to rest after baking so it sets before cutting.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat portions in the microwave for 30-45 seconds.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American