Cinnamon roll casserole tastes just like decadent cinnamon rolls, but without all the effort! This cinnamon roll casserole recipe is the ultimate brunch dish, made with Pillsbury refrigerated cinnamon rolls, eggs, milk, a touch of maple syrup, and a drizzle of icing over the top.
It’s super easy to make and can even be assembled the night before. A sweet treat that will be the hit of any breakfast or brunch!
2 cans 12.4 oz each Pillsbury cinnamon rolls
1/4 cup butter melted
1/2 cup heavy whipping cream
2 tbsp flour
3 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
1/2 cup finely chopped pecans
Icing from cinnamon rolls
Powdered sugar or maple syrup if desired
Melt butter and coat a 9×12 baking dish with the melted butter (There will be extra, that’s OK)
In a bowl, beat together eggs, cream, flour, cinnamon, nutmeg and vanilla.
Open canned cinnamon rolls, slice each cinnamon roll like a pizza, into eighths. Place cinnamon roll pieces into the bowl of egg mixture and toss to thoroughly coat. Then pour the pieces, coated in egg mixture, into the greased baking dish and spread out evenly. Any remaining egg mixture, you can pour or brush over top of areas that look like they might get dry. Sprinkle with pecans (optional)
Bake in the oven at 350˚for 18-25 minutes or until light golden brown. Smaller, deeper pans may require additional bake time. Type of cinnamon rolls used can also vary cook time. Best to keep an eye on things and check one of the middle pieces to be sure dough is set before removing from oven.
When all dough is set, remove the french toast bake from oven. Warm icing from cinnamon rolls in microwave for 15 seconds; pour evenly over cinnamon roll pieces. Sprinkle with powdered sugar or top with maple syrup if desired. Serve warm. Enjoy!