Description
This Cinnamon Roll Casserole transforms refrigerated cinnamon rolls into a warm, gooey, crowd-pleasing dish. Finished with maple syrup, crunchy pecans, and vanilla icing, it’s perfect for holiday brunch, cozy fall mornings, or a make-ahead breakfast.
Ingredients
Scale
- 2 tubes refrigerated cinnamon rolls (with icing packets)
- 4 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- 2 tablespoons maple syrup
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish and melt butter in the bottom.
- Open cinnamon roll tubes and cut each roll into quarters. Spread pieces evenly in the dish.
- In a bowl, whisk together eggs, milk, vanilla, and cinnamon.
- Pour the custard mixture evenly over the cinnamon roll pieces.
- Sprinkle chopped pecans on top and drizzle with maple syrup.
- Bake for 30–35 minutes, or until golden brown and custard is set.
- Warm the icing packets slightly, then drizzle over the casserole before serving.
Notes
You can prepare this casserole the night before, cover, and refrigerate. Bake fresh in the morning. Swap pecans with walnuts, almonds, or dried fruit for variation. Avoid overbaking to keep it moist.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg