Cinnamon Roll Casserole
Refrigerated cinnamon roll dough cut into pieces, soaked in a vanilla egg custard and baked golden, then drizzled with the icing from the tubes. Serves 10.
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Ingredients
- 2 tubes refrigerated cinnamon roll dough 12.4 ounces and 8 rolls each (16 rolls total), icing set aside
- 4 large eggs
- 1/2 cup half-and-half or heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 packets cinnamon roll icing from the tubes
- 1/4 cup maple syrup optional
- cooking spray for the dish
Instructions
- Preheat the oven to 350°F. Coat a 9x13-inch baking dish with cooking spray.
- In a medium bowl, whisk the eggs, half-and-half, vanilla, cinnamon and nutmeg until fully combined. Set aside.
- Open the tubes and set the icing aside. Cut the cinnamon roll dough into 1-inch pieces with kitchen scissors and spread them in the baking dish.
- Pour the egg mixture over the cinnamon roll pieces. Gently toss them with tongs or a large spoon until every piece is coated.
- Bake for 30 to 35 minutes, until the top is golden brown and slightly crunchy, the custard is set and the center reaches 165°F on a food thermometer.
- Drizzle the icing and the maple syrup, if using, over the warm casserole. Let it rest 5 to 10 minutes before slicing, and serve warm.
Notes
To make ahead, finish step 4, cover the dish with foil and refrigerate overnight, then bake straight from the fridge until the center reaches 165°F. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 42.8gProtein: 6.1gFat: 11.4gSodium: 564mgFiber: 0.8gSugar: 21g