Cinnamon Roll Bake
Fluffy cinnamon rolls transform into a decadent breakfast casserole that’s both effortless and indulgent. Each bite delivers warm spices, buttery richness, and gooey cream cheese icing.
Perfect for lazy weekends, brunches, or when you want to treat your family to something special without spending hours in the kitchen.
Variations & Substitutions
You can swap the traditional cinnamon filling with a raspberry cream cheese mixture – just combine 1/2 cup softened cream cheese with 1/4 cup raspberry jelly.
Another delicious twist is using applesauce instead of butter in the filling, mixed with white sugar and extra cinnamon for an apple-forward flavor.
For a richer taste, try adding a handful of chopped pecans or a drizzle of caramel sauce on top.
Tips & Tricks for Perfect Results
Make sure to cut your cinnamon roll pieces uniformly so they bake evenly. I always bring my eggs to room temperature before mixing – it helps create a smoother custard.
If you notice the top browning too quickly, cover it with aluminum foil halfway through baking. And here’s my favorite morning hack: you can assemble everything the night before and bake it fresh in the morning.
Making the Recipe Stand Out
I like to sprinkle a little turbinado sugar on top before baking for extra crunch. Sometimes I’ll add a splash of bourbon to the icing for a grown-up twist, or scatter fresh berries over the top just before serving for a pop of color and freshness.
Storage & Reheating
When I have leftovers (which isn’t often!), I cover them tightly and store them in the refrigerator. To reheat, I add a teaspoon of water per roll to prevent drying, then cover with foil and warm in a 350°F oven for 10-15 minutes.
For single servings, I use the microwave for 15-20 seconds. The casserole stays good for up to 2 days at room temperature in an airtight container, but I don’t recommend freezing it as the texture can become soggy.
Cinnamon Roll Bake
Ingredients
- 2 packages 12.4 oz each refrigerated cinnamon rolls with cream cheese icing
- 3 large eggs
- 1/2 cup heavy cream
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 2 teaspoons vanilla extract
- 1/2 cup maple syrup
- 1 tablespoon butter
Instructions
- Preheat your oven to 350°F and butter a 9×13 inch baking dish.
- Cut the cinnamon rolls into 1-inch pieces and spread them evenly in the dish.
- In a large bowl, whisk together eggs, heavy cream, cinnamon, nutmeg, cardamom, and vanilla until well combined.
- Pour the egg mixture over the cinnamon roll pieces and toss to coat everything evenly.
- Bake for 30-35 minutes until the edges and top turn golden brown.
- Warm the included icing in the microwave for 30-45 seconds at 50% power.
- Drizzle the warm icing and maple syrup over the casserole before serving.
