Cinnamon roll casserole
This easy American scrumptious Cinnamon Roll Casserole is prepped in less than five minutes and is always a hit making it perfect for potlucks, brunches, family reunions and gatherings.
Ingredients
Materials
- 9x3 baking dish
- Knife
- Medium bowl
- Microwaveable bowl
- Whisk
- Spatula
Preparation
- Preheat oven to 350 degrees. Spray 9×13 inch baking pan with nonstick baking spray.
- Cut the cinnamon rolls into quarters and place in single layer in prepared casserole dish.
- In a medium bowl whisk together the eggs, whipping cream, vanilla, cinnamon and nutmeg. Pour the mixture over the cinnamon rolls pushing any dry pieces down into the egg mixture.
- Drizzle with the maple syrup.
Bake for 35-40 minutes or until golden brown. - Spoon the icing that came with the cinnamon rolls into a microwaveable bowl. Microwave for 30 seconds at 50% power or until warm. Pour over the warm casserole.
Observations
NOTES:
Any refrigerated or frozen cinnamon rolls will work. Simply defrost the frozen ones enough to cut them prior to starting the recipe.
Half and half or whole milk can be substituted for the cream.
Gently push the quartered cinnamon rolls into the egg mixture so that they are all coated.
To prepare this the night before simply prep everything up to and including pouring the egg mixture over the cinnamon rolls. Then cover with plastic wrap and refrigerate until ready to bake. Remove from the refrigerator 30-40 minutes prior to baking to bring up to room temperature. Pour maple syrup over the casserole and then bake in the oven.
