Cinnamon Roll Casserole

Cinnamon Roll Casserole 1

Cinnamon Roll Casserole 2

Oh my goodness, y’all…THIS WAS SO GOOD!  Like, crazy delicious good.  In my not-so-humble and always-correct opinion, this is way better than your typical cinnamon roll.


I took this to my Sunday School class yesterday.  I make breakfast for them every week so they’ve tasted a lot of my breakfast recipes.  I think this one was quite possibly the most well-received one ever!  They’re always very sweet and complimentary of my cooking, but this dish seemed to garner more admiration than usual.  And I gotta admit, this was definitely one of my personal favorites!  It’s so sweet and yummy that I’ve been eating a couple of leftover pieces as dessert.  Breakfast and dessert often share a lot of common ground.

This would be absolutely perfect for Christmas morning.  It’s really easy to throw together, and makes your house smell delicious! One thing I was curious about with this recipe is whether or not it could be prepared the night before and then baked the next morning (see update below).  I didn’t do that so I don’t know for sure if it would turn out, but it seems like it would be ok.  If any of you fabulous and intelligent readers could inform me of whether or not you think that would work (or if you’ve tried it), please let us know in a comment!  That is the only thing that could make this dish better for Christmas morning:  not even having to prepare it, but just throwing it in the oven.

Cinnamon Roll Casserole

Yields: 12

Cinnamon Roll Casserole

Ingredients

  • cooking spray
  • 2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
  • 4 eggs
  • 1/2 cup heavy whipping cream
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla
  • 1/2 cup chopped pecans (you can use more or less according to your liking)
  • 1/4 cup maple syrup

Directions

  1. Preheat oven to 375°F. Spray a 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces in dish.
  3. In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with syrup.
  4. Bake 20 to 25 minutes or until golden brown. Cool 15 minutes.
  5. Meanwhile, remove covers from icing; microwave 10 to 15 seconds or until thin enough to drizzle.
  6. Drizzle icing over top. If desired, spoon syrup over individual servings.
http://normalcooking.com/2012/12/17/cinnamon-roll-casserole/

Source: The Dishy Decorator

**UPDATE** Several commenters have said that they tried putting this together the night before, and it worked great! Some said they waited until the morning to pour the egg and cream mixture over the rolls and bake. Others said they assembled the entire thing the night before, covered with foil, and then just had to bake it in the morning. This would definitely be a time-saver on busy mornings, or on a relaxing Christmas morning with your family!

274 thoughts on “Cinnamon Roll Casserole

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