Cinnamon Roll Casserole
A warm and comforting breakfast casserole transformation of traditional cinnamon rolls with a creamy custard-like base.
Ingrédients
Casserole Ingredients
- 2 cans refrigerated cinnamon rolls Use regular or gluten-free cinnamon rolls.
- 4 large eggs Or substitute with flax eggs for an egg-free option.
- 1 cup milk Can be substituted with almond, coconut, or oat milk for dairy-free.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup maple syrup
- 1/4 cup powdered sugar For icing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Cut each refrigerated cinnamon roll into quarters and place them evenly in the greased baking dish.
Mixing Wet Ingredients
- In a mixing bowl, whisk the eggs, then add milk, vanilla extract, ground cinnamon, and maple syrup. Blend well.
Combine and Bake
- Pour the egg mixture over the cinnamon roll pieces, ensuring every piece is coated.
- Bake in the preheated oven for 25-30 minutes until puffed and golden brown.
Finishing Touch
- Allow the casserole to cool slightly. Meanwhile, mix powdered sugar with a splash of milk for icing.
- Drizzle the icing over the warm casserole and serve.
Notes
For variations, consider adding nuts, fruits, or chocolate chips. For storage, keep in an airtight container in the fridge for up to three days, or freeze before baking.