The smell of cinnamon rolls baking is one of the loveliest aromas. Waking up to the smell of cinnamon rolls baking is most magnificent and will set your mood to happy all day! Several times a year I make cinnamon rolls from scratch, but I would make them more often if they were not so time consuming and labor intensive. That is where this Cinnamon Roll Casserole comes to your rescue. It has everything that cinnamon rolls have but are quick and easy.
I’ve made this for guests, for potluck brunches, I have brought it to meetings, and it has always been a hit. At home, I usually make special baked goods only on weekends because of the time commitment – this casserole can be made on weekday mornings and won’t cause anyone to be late. This with a cup of coffee is my idea of a perfect start to the day!
After I put the casserole in the oven, and I make the coffee, my husband is in the kitchen within 5 minutes. The smell of cinnamon rolls and coffee will cause most people to seek the source of the glorious aromas! You will not be disappointed in this Cinnamon Roll Casserole, and neither will anyone who is lucky to get a taste!
Enjoy!
Ingredients
2 packages of canned refrigerated cinnamon rolls with cream cheese icing (8 count in each)
3 large eggs – lightly beaten
1/2 cup heavy cream
2 tsps. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cardamom
2 tsps. pure vanilla extract
1/2 cup maple syrup (optional)
Directions
Preheat your oven to 350°F.
Lightly butter a 9×13 inch baking dish. Set aside.
Cut cinnamon rolls into pieces, about 1″ in size and spread them out evenly in the prepared baking dish. Set the icing aside.
In a large mixing bowl, whisk the eggs well. Then add the heavy cream, cinnamon, nutmeg, cardamom, and vanilla extract. Whisk until well-combined.
Carefully pour egg mixture evenly over the cinnamon roll pieces and toss to coat.
Bake for 30-35 minutes or until beginning to brown on the edges and top.
In a small, microwavable bowl, scoop the icing out of the containers that came with the cinnamon rolls.
Microwave on 50% power for 30-45 seconds or until warmed and slightly melted. Drizzle the warmed icing – and the maple syrup if desired – over the casserole and enjoy!
Notes
• PECANS: Sprinkle crushed pecans over the top of the casserole before baking.
• IDEAS FOR SIDES: Home fries or hash browns, a fresh fruit salad, bacon, sausage, and eggs (made however you prefer!)
• STORING: Transfer leftovers to an airtight container and keep in the refrigerator for up to 4 days.
• FREEZING: This Cinnamon Roll Casserole does not freeze well as the texture changes and is not appealing.
• MAKE AHEAD: You can prepare the casserole the day before but do not bake it yet. Prepare the casserole up to when you would normally bake it. Cover the unbaked casserole and refrigerate overnight. When you are ready to bake the casserole, follow the recipe directions it may need to bake a few extra minutes because it is starting off cold.