Cinnamon Roll Casserole
User Reviews
4.7
Cinnamon Roll Casserole
Description
This casserole begins by cutting refrigerated cinnamon rolls into quarters and arranging them evenly in a greased 9x13 pan. A filling of heavy cream, beaten eggs, and ground cinnamon is poured over the pieces, allowing the dough to soak up the custard mixture. Drizzle maple syrup over the top for sweetness as the casserole bakes at 350°F until golden, puffy, and set.
Once baked, the reserved roll frosting is warmed briefly to a pourable consistency and drizzled over the warm casserole to add a sweet glaze that complements the cinnamon notes. The dish can also be prepared in a slow cooker using a similar technique for convenience.
Additions such as bacon or nuts can introduce crunch and savoriness, while a teaspoon of vanilla extract in the egg mixture adds depth. Leftovers keep well refrigerated for up to three days, making it suitable for preparing ahead.
Ingredients
- 2 cans cinnamon rolls 12.4 ounces each, Pillsbury refrigerated
- 2/3 cup heavy cream
- 4 large egg
- 1 teaspoon cinnamon
- 1/4 cup maple syrup
Instructions
Oven Instructions:
- Preheat the oven to 350º Fahrenheit. Spray a 9x13 baking pan with cooking spray.
- Prepare the cinnamon rolls. Open the cinnamon roll tubes and set aside the frosting. You'll use this to drizzle over the baked casserole. Cut each cinnamon roll into 4 pieces. Place the cinnamon roll quarters evenly in the baking pan. 2 cans Pillsbury refrigerated cinnamon rolls
- Make the filling. In a mixing bowl, whisk together the cream, eggs and cinnamon. Make sure the eggs are well mixed. Pour the egg mixture over the cinnamon rolls. 2/3 cup heavy cream, 4 large eggs, 1 teaspoon cinnamon
- Bake the casserole. Drizzle the syrup over the top. Bake in the preheated oven for 30-35 minutes until the top is golden brown and puffy. 1/4 cup maple syrup
- Drizzle the frosting. Heat the frosting for 5-10 seconds in the microwave, then drizzle over the warm casserole.
Slow Cooker Instructions:
- Prepare the cinnamon rolls. Open the cinnamon roll tubes and set aside the frosting. You'll use this to drizzle over the baked casserole. Cut each cinnamon roll into 4 pieces. Place the cinnamon roll quarters evenly in a greased slow cooker liner.
- Make the filling. In a mixing bowl, whisk together the cream, eggs and cinnamon. Make sure the eggs are well mixed. Pour the egg mixture over the cinnamon rolls.
- Slow cook the casserole. Drizzle the syrup over the top. Cover and set to low for about 3 hours. The top should be golden brown and puffy.
- Drizzle the frosting. Heat the frosting for 5-10 seconds in the microwave, then drizzle over the warm casserole.
Notes
- Add a sprinkle of bacon or pecans/walnuts on top before baking for extra texture and flavor.
- Vanilla extract can be added to the egg and cream mixture for additional aroma and taste.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 77mg | 26% |
| Sodium | 29mg | 1% |
| Potassium | 51mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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