Cinnamon Roll Casserole
Cinnamon Roll Casserole combines your favorite breakfast dish into an easy to make and serve casserole!
Equipment
- 9x13 Baking Dish
Ingredients
- 2 cans refrigerated cinnamon rolls 12.4 oz cans
- 2/3 cup heavy cream
- 4 large eggs
- 1 teaspoon cinnamon
- 1/4 cup maple syrup
Instructions
- Start by preheating the oven to 350°F. Grab a 9x13 baking dish and coat it with non-stick spray. Open up the can of cinnamon rolls and remove the dough, Set the frosting aside for the end. Cut each cinnamon roll into 4 even quarters. Add the quarters of dough to the greased baking dish and make sure they’re evenly spread out.
- In a separate mixing bowl, add the eggs, cream, and cinnamon. Whisk that together well until combined. Make sure the eggs are smooth, and not clumpy.
- Pour the egg mixture evenly over the dough in the baking dish.
- Drizzle the syrup over the mixture as evenly as possible.
- Place the dish in the oven and bake for 30-35 minutes, or until the top of the casserole is a golden brown. Remove from the oven.
- Heat the frosting in the microwave for 5-10 seconds and then pour it evenly over the cooked casserole. Slice and serve warm. Enjoy!
Notes
Storage - Store the leftover casserole in an airtight container in the fridge for 3-4 days. You can also store it in the freezer for 3 months.
To reheat, you can place it back in the oven at 350°F until reheated, or cut a slice and microwave for 15-30 seconds.
Nutrition
Calories: 202kcal | Carbohydrates: 14g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 154mg | Sodium: 113mg | Potassium: 103mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 570IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 1mg
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