Ingredients
Scale
For the base:
- 2 cans (12.4 oz each) refrigerated cinnamon rolls, cut into quarters
- 8 large eggs
- 1 cup milk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, melted
For the glaze:
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Optional add-ins:
- 1 cup chopped pecans or walnuts
- 1/2 cup raisins or dried cranberries
- 1/4 cup maple syrup or honey
Instructions
- Prepare the Baking Dish: Grease a 9×13-inch baking dish with butter or nonstick cooking spray.
- Arrange the Cinnamon Rolls: Cut the refrigerated cinnamon rolls into quarters and spread them evenly in the baking dish.
- Make the Custard: In a medium bowl, whisk together the eggs, milk, ground cinnamon, nutmeg, and melted butter until smooth.
- Assemble the Casserole: Pour the custard mixture over the cinnamon rolls, making sure they are fully coated. Sprinkle with any optional add-ins like chopped nuts or dried fruit if desired.
- Chill: Cover the dish with foil and refrigerate for at least 2 hours, or overnight for best results.
- Bake: Preheat your oven to 350°F (175°C). Bake the casserole, covered, for 35-40 minutes or until the rolls are golden and the custard is set. Remove the foil for the last 10 minutes of baking to allow the top to brown.
- Prepare the Glaze: While the casserole is baking, mix powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Finish and Serve: Let the casserole cool for 5-10 minutes, then drizzle the glaze over the top. Serve warm and enjoy!
Notes
Prep Time: 15 minutes | Rest Time: 2 hours (minimum) | Baking Time: 40 minutes | Total Time: 2 hours 55 minutes
Kcal: 280 per serving | Servings: 6-8
