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Cinnamon Roll Breakfast Casserole with Maple Vanilla Glaze
by Unknown
Prep: 15 minCook: 35 minTotal: 50 min8 servings0 forks
Store-bought cinnamon rolls get the breakfast-casserole treatment: cubed, soaked in a sweet vanilla custard, baked until puffed and golden, then drizzled with a maple glaze. Weekend-brunch energy with almost no effort.
Ingredients
- 2 tubes (8 oz each) refrigerated cinnamon roll dough — reserve the included icing packets
- 1/2 cup heavy cream
- 1/4 cup packed light brown sugar
- 1/2 cup maple syrup — for the glaze; warm is best
- 3/4 cup whole milk
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted — for greasing the dish
- 1/2 teaspoon vanilla extract — for the glaze
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 tablespoons powdered sugar — for the glaze; whisk until smooth
Instructions
- 1Preheat the oven to 350°F. Grease a 9x13-inch baking dish with the melted butter.
- 2Cut each cinnamon roll into 4-6 pieces and scatter them evenly in the prepared dish.
- 3In a large bowl, whisk the eggs, milk, heavy cream, vanilla extract, cinnamon, brown sugar, and salt until smooth.
- 4Pour the custard evenly over the cinnamon roll pieces and gently press so everything is soaked. Let stand 10 minutes.
- 5Bake 30-35 minutes, until puffed, golden brown, and the center is set (no wet egg when you nudge it). Let cool 10 minutes.
- 6Whisk the maple syrup, powdered sugar, and vanilla extract until smooth. Drizzle over the warm casserole.
- 7Drizzle with the reserved cinnamon roll icing packets if desired and serve warm.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.