Description
This Cinnamon Roll French Toast Casserole combines the gooey sweetness of cinnamon rolls with the custardy richness of French toast for a decadent breakfast or brunch treat. Easy to prepare and perfect for feeding a crowd, it bakes cinnamon rolls soaked in a cinnamon-vanilla custard until golden and bubbly, then topped with sweet icing for an irresistible finish.
Ingredients
Scale
Cinnamon Rolls
- 2 cans refrigerated cinnamon rolls with icing
Custard Mixture
- 6 large eggs
- 0.5 cup milk
- 0.5 cup heavy cream
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 0.25 cup maple syrup
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleaning.
- Prepare Cinnamon Rolls: Open the cinnamon roll tubes and cut each roll into quarters. Spread the pieces evenly in the prepared baking dish to create a base layer.
- Make Custard Mixture: In a medium bowl, whisk together the eggs, milk, heavy cream, ground cinnamon, vanilla extract, and maple syrup until the mixture is smooth and well combined.
- Combine and Soak: Pour the custard mixture evenly over the cinnamon roll pieces in the dish. Gently press the pieces to help them absorb the custard evenly.
- Rest the Mixture: Let the dish rest for 10 minutes. This allows the cinnamon rolls to soak up the custard fully for a tender, custardy texture.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. This step cooks the custard through without drying out the casserole.
- Bake Uncovered for Browning: Remove the foil and bake for an additional 10–15 minutes until the casserole is golden brown and set in the middle.
- Cool and Serve: Let the casserole cool for 5 minutes. Drizzle the provided icing over the top, then serve warm for a deliciously gooey breakfast casserole.
Notes
- For best results, use refrigerated cinnamon rolls with the icing that comes in the package.
- You can prepare this casserole the night before by assembling it, covering it, and refrigerating overnight, then baking in the morning.
- If you prefer a less sweet dish, reduce the maple syrup slightly or use a sugar-free syrup alternative.
- The resting time before baking helps the rolls fully absorb the custard, so don’t skip it.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
