Description
A simple baked casserole using canned cinnamon rolls, custard, and icing for an easy brunch.
Ingredients
Scale
- 1 (12.5 ounce) package refrigerated cinnamon rolls with icing
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Grease an 8×8 inch baking dish.
- Cut each cinnamon roll into quarters.
- Arrange the cut pieces evenly in the prepared baking dish.
- In a medium bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until combined.
- Pour the egg mixture evenly over the cinnamon roll pieces.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Remove the plastic wrap and bake for 30 to 35 minutes, or until the custard is set and the top is golden brown.
- Let the casserole cool for 5 minutes.
- Drizzle the icing packets that came with the rolls over the warm casserole before serving.
Notes
- For a slow cooker version, place the assembled casserole in a lightly greased slow cooker insert. Cook on low for 3 to 4 hours.
- You can add 1/2 cup of chopped pecans or walnuts to the bottom layer for extra crunch.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 8
- Cholesterol: 100