Cinnamon Roll Casserole

Just a few simple ingredients come together to make this fluffy, fragrant, and decadent Cinnamon Roll Casserole.

Course Breakfast, Dessert

Cuisine American

Prep Time 10

Cook Time 33

Total Time 43

Servings

Calories 330

Author Dorothy Bigelow

2 cans refrigerated cinnamon rolls 17.5oz/496g each, 5 count
3 large eggs
¼ cup heavy cream or whole milk
⅓ cup buttermilk (or more heavy cream or milk)
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
2 tablespoons honey
2 tablespoons maple syrup
Icing reserved from the canned cinnamon rolls, plus extra for topping (if desired)

Preheat the oven to 350°F (177ºC) and lightly grease a 9x13-inch (23 x 33 cm) baking dish.
Cut each cinnamon roll into quarters and place the pieces in the greased baking dish in an even layer.
Add the eggs, buttermilk, heavy cream (or milk), vanilla extract, cinnamon, honey, and maple syrup to a medium-sized bowl. Whisk well until completely combined.
Pour the egg mixture over the cinnamon roll pieces, ensuring they are evenly coated.
Bake in the preheated oven for 28-33 minutes or until the top is golden brown and the center is set.
Remove from the oven and spread the reserved icing from the cinnamon roll cans on top with a spatula or the back of a spoon.
Slice into squares and serve with additional icing (if desired).

Slow cooker: Assemble the casserole in the slow cooker and cook on "Low" for 2 ½ - 3 hours, or until set in the middle. Top with reserved icing.