Easy Canned Cinnamon Roll Casserole
User Reviews
5.0
18 reviews
Excellent
Easy Canned Cinnamon Roll Casserole
Report
You won't believe how simple it is to create a breakfast masterpiece that tastes like it took hours to prepare. Turn a humdrum can of store-bought cinnamon rolls into a heavenly breakfast cinnamon casserole recipe! A family favorite!
Share:
Ingredients
- 2 17.5 ounce cans cinnamon rolls canned cinnamon rolls, my favorites are Annie's, Trader Joe's and Simple Truth organic.
- 3 large eggs room temperature, forget? Sit them in a bowl of warm water for 5 minutes.
- 1/2 cup heavy cream half and half
- 3-4 tablespoons maple syrup pure syrup is best, I used 3
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
Add to Shopping List
Instructions
- First, preheat your oven to 350°F (177°C) and make sure to generously grease or butter a 9x13 inch baking dish, or split it into two smaller 9x9 baking dishes.
- Next, grab your cinnamon rolls and cut each one into four pieces. Don't forget to set aside the frosting packets for later!
- In a medium mixing bowl, whisk together the eggs, cream, cinnamon, nutmeg, vanilla, salt, and maple syrup. This will be the base for your custard mixture.
- Add the chopped-up cinnamon rolls to the egg batter and gently toss to make sure each piece is fully coated. Then, pour the mixture into your prepared baking dish.
- Place your dish on the middle rack of the oven and bake for 30-35 minutes. You'll want to keep an eye on it after about 20 minutes, and if the cinnamon rolls are browning too quickly, cover the dish lightly with a sheet of aluminum foil.
- Once the rolls have sprung back lightly and the custard is cooked in the middle, remove the dish from the oven and let it cool for 10 minutes before glazing.
- If you'd like to add some extra sweetness, pour the contents of the frosting packets into a small bowl. Add an additional teaspoon of vanilla for some extra flavor! Whisk it all together and drizzle it over your warm cinnamon roll casserole.
- Whip up a half batch of my Cinnabon Cream Cheese Frosting and serve it alongside your casserole and let your breakfast eaters slather it on or see notes to augment the canned frosting.
Equipments used:
Notes
- Cream Cheese Quick Frosting
- vanilla extract
- In a medium bowl, stir together softened cream cheese and butter, add icing packets and vanilla, whisking until smooth and right consistency. If too thick, add milk or cream a teaspoon at a time.
- Crock Pot Directions
- For full details Crock Pot Cinnamon Roll Casserole!
- Check out my testing for the best-canned cinnamon rolls.
- Storage Tips
- for up to 3 months if stored correctly in an airtight container.
- single portions for 20-30 seconds in the microwave or place in an oven-safe dish covered with aluminum foil, and heat for 15-20 minutes in a 350° F (177° C) oven until soft and warmed. Add a little pat of butter or an extra slather of cream cheese icing.
- Variations
- Make up a quick topping of 1/3 cup brown sugar, 1/3 cup pecans and 1/2 -1 tsp of cinnamon and sprinkle before baking for extra cinnamon flavor and crunch.
- Replace the heavy cream with half and half, whole milk, or even coconut milk or other plant-based options.
- 2 icing packets (from canned cinnamon rolls)
- 3 tablespoons butter, softened
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- Store any leftover cinnamon rolls in an airtight container on the counter for two days. Refrigerate for up to 5 days. Freeze for up to 3 months if stored correctly in an airtight container. Reheat single portions for 20-30 seconds in the microwave or place in an oven-safe dish covered with aluminum foil, and heat for 15-20 minutes in a 350° F (177° C) oven until soft and warmed. Add a little pat of butter or an extra slather of cream cheese icing.
- Store any leftover cinnamon rolls in an airtight container on the counter for two days. Refrigerate for up to 5 days.
- Freeze for up to 3 months if stored correctly in an airtight container.
- Reheat single portions for 20-30 seconds in the microwave or place in an oven-safe dish covered with aluminum foil, and heat for 15-20 minutes in a 350° F (177° C) oven until soft and warmed. Add a little pat of butter or an extra slather of cream cheese icing.
- Apples and cinnamon rolls. Layer fresh sliced apples (tossed with a little sugar and cinnamon) between the cinnamon roll layers, or stir in a can of apple pie filling. Make up a quick topping of 1/3 cup brown sugar, 1/3 cup pecans and 1/2 -1 tsp of cinnamon and sprinkle before baking for extra cinnamon flavor and crunch. Replace the heavy cream with half and half, whole milk, or even coconut milk or other plant-based options. Drizzle some Caramel Sauce (vanilla bourbon).
- Apples and cinnamon rolls. Layer fresh sliced apples (tossed with a little sugar and cinnamon) between the cinnamon roll layers, or stir in a can of apple pie filling.
- Make up a quick topping of 1/3 cup brown sugar, 1/3 cup pecans and 1/2 -1 tsp of cinnamon and sprinkle before baking for extra cinnamon flavor and crunch.
- Replace the heavy cream with half and half, whole milk, or even coconut milk or other plant-based options.
- Drizzle some Caramel Sauce (vanilla bourbon).
Nutrition Information
Show Details
Serving
1serving
Calories
426kcal
(21%)
Carbohydrates
54g
(18%)
Protein
7g
(14%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
69mg
(23%)
Sodium
795mg
(33%)
Potassium
48mg
(1%)
Fiber
0.1g
(0%)
Sugar
26g
(52%)
Vitamin A
257IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8-12 servings
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 426kcal | 21% |
| Carbohydrates | 54g | 18% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 795mg | 33% |
| Potassium | 48mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 26g | 52% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
