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Fluffy Cinnamon Roll Casserole Recipe Easy Cozy Breakfast Idea

fluffy cinnamon roll casserole - featured image

A cozy and easy breakfast casserole that transforms refrigerated cinnamon rolls into a fluffy, custardy delight topped with a tangy cream cheese glaze. Perfect for lazy weekends or brunch gatherings.

Ingredients

Scale
  • 1 package refrigerated cinnamon rolls (about 7 rolls)
  • 3 large eggs, room temperature
  • 1 cup whole milk (240 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 cup brown sugar (50 g)
  • 4 oz cream cheese, softened (115 g)
  • 1 cup powdered sugar (120 g)
  • 23 tablespoons milk or cream (to thin glaze)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Open the package and cut each cinnamon roll into quarters. Arrange the pieces in a single layer in a 9×13-inch baking dish.
  3. In a medium bowl, whisk together eggs, whole milk, heavy cream, vanilla extract, ground cinnamon, and brown sugar until smooth and well combined.
  4. Slowly pour the custard evenly over the cinnamon roll pieces. Gently press the rolls down with a spatula so they soak up the mixture. Let sit for 10 minutes at room temperature.
  5. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
  6. While baking, beat softened cream cheese with powdered sugar and 2-3 tablespoons milk or cream until smooth and spreadable.
  7. Let the casserole cool for 5 minutes after baking, then drizzle the cream cheese glaze on top.

Notes

If edges brown too quickly, cover loosely with foil halfway through baking to keep moist. Let custard soak into cinnamon rolls for 10 minutes before baking for best fluffiness. Use room temperature eggs and dairy for smooth custard. Reheat leftovers in oven at 350°F for 10 minutes to restore texture.

Nutrition

Keywords: cinnamon roll casserole, easy breakfast, cozy breakfast, cinnamon rolls, casserole recipe, brunch recipe, cream cheese glaze