Cinnamon Roll French Toast Casserole
User Reviews
3.7
Cinnamon Roll French Toast Casserole
Description
The Cinnamon Roll French Toast Casserole repurposes canned cinnamon rolls by cutting them into smaller pieces and soaking them in a mixture of eggs, milk, vanilla, cinnamon, and nutmeg. Melted butter coats the rolls before assembly in a baking dish, adding richness. After soaking overnight or up to 12 hours in the refrigerator, the casserole is baked until set and lightly browned.
The topping includes maple syrup drizzled over the unbaked casserole and a sprinkling of chopped pecans, giving a crunchy contrast to the soft, custard-soaked bread base. After baking, the casserole is cooled briefly and iced with reserved cinnamon roll icing for added sweetness and texture.
This dish serves well as a hearty breakfast or brunch item, offering warm cinnamon flavor complemented by creamy egg custard and nutty topping. The make-ahead soak allows the flavors to meld and the rolls to absorb the custard for a moist interior.
If short on time, the overnight soak can be skipped, although resting allows better custard absorption. Choice of cinnamon roll size and type of syrup affect the final taste. Pecans are optional and can be omitted if allergies are a concern.
Ingredients
- 2 cans cinnamon rolls (18 ounces each)
- ½ cup butter melted
- 6 large egg
- ¼ cup milk
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ cup maple syrup
- 1 cup pecans chopped
Instructions
- Open the packages of cinnamon rolls and place the icing in the refrigerator. Break apart the cinnamon rolls and cut into 4 pieces each. Place rolls in a large mixing bowl.
- Pour melted butter over the cinnamon rolls and stir to coat.
- Dump cinnamon rolls into a greased 9x13 baking dish.
- In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, and nutmeg until well combined.
- Pour egg mixture over the cinnamon rolls.
- Drizzle with the syrup and sprinkle the pecans over the top.
- Cover tightly and refrigerate overnight or for up to 12 hours.
- Preheat oven to 375 degrees.
- Remove cover from pan and bake for 35 minutes or until cooked through.
- Remove from oven and cool for 10 minutes before drizzling with reserved icing.
- Serve hot.
Notes
- For better custard absorption, soak the cinnamon roll pieces overnight in the refrigerator, though this step can be skipped if short on time.
- Smaller cinnamon rolls work best for even soaking and baking.
- Real maple syrup is preferred for topping, but pancake syrup can be used as an alternative.
- Chopped pecans on top add texture but can be left out for nut allergies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 123mg | 41% |
| Sodium | 131mg | 5% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
You'll Also Love
