Easy Cinnamon Roll Casserole
A delicious and easy-to-make cinnamon roll casserole perfect for breakfast or brunch. It combines sweet cinnamon rolls with a custard base and pecans for added crunch.
Ingredients
Dough
- 2 cans Pillsbury refrigerated cinnamon rolls (Keep the cream cheese icing packets for the end!)
- 4 large eggs (Room temperature)
- 1/2 cup heavy cream (Can swap for half and half)
- 3 tablespoons pure maple syrup (Real maple syrup makes a difference)
- 1 teaspoon vanilla extract (For bakery-fresh scent)
- 1 teaspoon ground cinnamon (To amplify warmth)
- 1/4 teaspoon ground nutmeg (Adds depth)
- 1 pinch cardamom (Optional, secret ingredient)
- 1/2 cup chopped pecans (Adds crunch)
- 1 tablespoon butter (To grease the dish)
Instructions
- Preheat oven to 375°F and grease your baking dish with butter.
- Cut cinnamon rolls into quarters and scatter into the dish.
- Whisk eggs, cream, maple syrup, vanilla, cinnamon, nutmeg, and cardamom until smooth, then pour over the rolls.
- Sprinkle pecans on top and bake for 28-35 minutes until golden and puffed.
- Drizzle cream cheese icing over hot casserole and let rest for 5 minutes before serving.
Notes
Serve warm for the best experience. You can prepare the custard mixture ahead of time.