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Cinnamon Roll Breakfast Casserole

Enjoy the delightful flavors of cinnamon and vanilla in this easy-to-make Cinnamon Roll Breakfast Casserole, perfect for brunches and family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans refrigerated cinnamon rolls (16 oz each)
  • 6 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon add a bit more for extra flavor
  • 1/2 cup chopped pecans or walnuts optional
  • 1 cup maple syrup for drizzling

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Open the cans of cinnamon rolls and cut each roll into quarters.
  3. In a large bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until well combined.
  4. Place the cut cinnamon roll pieces into the greased baking dish. Pour the egg mixture evenly over the cinnamon rolls.
  5. If using, sprinkle the chopped nuts on top for added crunch.
Baking
  1. Place in the oven and bake for 25-30 minutes, or until the casserole is puffed up and golden brown.
  2. After removing it from the oven, allow it to cool slightly before drizzling with maple syrup.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in the microwave for a minute or two until warmed through. Choose quality ingredients to elevate flavor.