Description
This Cinnamon Roll Casserole is your weekend breakfast hero—pillowy, gooey cinnamon rolls baked in a creamy custard, then finished with a warm maple glaze and a sprinkle of toasted pecans. It’s like dessert for breakfast, but totally acceptable. Whether it’s brunch with friends or a cozy morning at home, this dish is guaranteed to steal the spotlight.
Ingredients
2 cans refrigerated cinnamon rolls (with icing)
4 large eggs
1/2 cup heavy cream
1/4 cup maple syrup
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 cup chopped toasted pecans
1/2 cup powdered sugar
2 tbsp maple syrup (for glaze)
1 tbsp milk (adjust for glaze consistency)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cut each cinnamon roll into quarters and spread evenly in the dish.
In a bowl, whisk eggs, heavy cream, 1/4 cup maple syrup, vanilla, and cinnamon. Pour over the cinnamon rolls.
Bake for 30–35 minutes, until golden and set.
While baking, whisk powdered sugar, 2 tbsp maple syrup, and milk into a smooth glaze.
Drizzle glaze over warm casserole, then top with toasted pecans.
Serve warm—watch it disappear.
- Prep Time: 10 minutes
- Cook Time: 35 mins
- Category: Dessert
Nutrition
- Calories: ~370
- Sugar: 25g
- Fat: 20g
- Carbohydrates: 42g
- Protein: 6g