Description

This cozy breakfast favorite combines everything you love about cinnamon rolls and French toast in one warm, comforting dish. Perfect for weekends, holidays, or special mornings, this casserole is soft, gooey, and full of sweet cinnamon flavor. It’s easy to make, can be prepped ahead of time, and always fills your kitchen with the irresistible smell of fresh-baked cinnamon rolls.

Ingredients

Scale

2 cans refrigerated cinnamon rolls (with icing)
6 large eggs
1 cup whole milk
1/2 cup heavy cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg (optional)
3 tablespoons unsalted butter, melted
1/4 cup brown sugar
1/4 cup maple syrup or honey (optional)
1/2 teaspoon salt

Topping (optional)

1/2 cup chopped pecans or walnuts
Extra icing (from cinnamon roll package) or homemade glaze

Homemade Glaze (optional)

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Open the cinnamon roll cans and set icing packets aside. Cut each roll into quarters and spread evenly in the prepared dish.
In a large bowl, whisk together eggs, milk, heavy cream, vanilla, cinnamon, nutmeg, and salt until smooth.
Whisk in melted butter and brown sugar until fully combined. Add maple syrup or honey for extra sweetness if desired.
Pour the custard mixture evenly over the cinnamon roll pieces. Press down gently with a spatula so all pieces soak up the liquid.
Sprinkle chopped pecans or walnuts on top if using.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 20–25 minutes, or until the top is golden brown and the center is set.
While baking, make the glaze by mixing powdered sugar, milk, and vanilla until smooth.
Let the casserole cool for 10 minutes, then drizzle with the icing from the cans or your homemade glaze.
Serve warm with coffee, tea, or a glass of milk.

Notes

To make ahead, assemble the casserole the night before, cover, and refrigerate overnight. Bake in the morning, adding 5–10 extra minutes.
Add fruit such as diced apples, blueberries, or bananas for extra flavor.
For a dairy-free version, use almond or oat milk and plant-based butter.
Allow the casserole to rest for 10–15 minutes after baking for easier slicing.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in the oven or microwave before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes