Easy Canned Cinnamon Roll Casserole
User Reviews
5
Easy Canned Cinnamon Roll Casserole
Description
The Easy Canned Cinnamon Roll Casserole starts by cutting canned cinnamon rolls into pieces that are mixed into a spiced custard of eggs, heavy cream, maple syrup, cinnamon, nutmeg, vanilla, and salt. The mixture is poured into a greased baking dish and baked until the custard is set and the rolls have a soft, tender texture with golden edges.
The final dish combines the buttery, cinnamon-sweet notes of the rolls with a rich custard base for a comforting, indulgent result. The recipe suggests serving with a quick cream cheese-based frosting made from the canned frosting mix, butter, cream cheese, and vanilla extract for extra richness.
Storage instructions include refrigerating leftovers in an airtight container up to five days or freezing up to three months. Individual portions reheat well either in the microwave or oven to restore softness and warmth. Variations include adding sliced apples or toppings like brown sugar and nuts for added texture and flavor.
Ingredients
- 2 .5 ounce cans cinnamon rolls canned cinnamon rolls, my favorites are Annie's, Trader Joe's and Simple Truth organic.
- 3 large egg 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
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.
Notes
- Prepare the cream cheese quick frosting by mixing softened cream cheese and butter with the canned icing packets and vanilla; thin with milk if needed.
- Reheat leftovers in the microwave briefly or in a 350°F oven covered with foil to restore softness.
- Store leftovers airtight on the counter for two days, refrigerate up to five days, or freeze up to three months.
- Before baking, optionally add a topping of brown sugar, pecans, and cinnamon for extra crunch and flavor.
- Heavy cream can be substituted with half and half, whole milk, or plant-based milk alternatives.
- Adding fresh apples or canned apple pie filling between cinnamon roll layers introduces fruit flavor and moisture.
- For slow cooking, a crock pot version is available for this casserole.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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