Cinnamon Roll Christmas Morning Casserole
This Cinnamon Roll Christmas Morning Casserole is a sweet and fluffy baked breakfast dish, perfect for holiday mornings or any special brunch. It combines quartered refrigerated cinnamon rolls with a custardy mixture of eggs, cream, maple syrup, cinnamon, and vanilla, baked until golden and finished with the classic cinnamon roll icing drizzled on top. A convenient and crowd-pleasing recipe that requires minimal prep and delivers maximum festive flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Casserole
- 2 cans refrigerated cinnamon rolls, quartered
- 4 large eggs
- ½ cup heavy cream
- ¼ cup maple syrup
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
Topping
- Icing from cinnamon roll cans (included in the cans)
Instructions
- Preheat oven and prepare dish: Preheat your oven to 350°F (175°C) and grease a baking dish generously to prevent sticking.
- Arrange cinnamon rolls: Quarter the refrigerated cinnamon rolls and spread them evenly in the prepared baking dish to create the base of the casserole.
- Make custard mixture: In a bowl, whisk together the eggs, heavy cream, maple syrup, ground cinnamon, and vanilla extract until smooth and well combined.
- Combine and bake: Pour the custard mixture evenly over the cinnamon roll pieces in the baking dish. Bake in the preheated oven for 35 to 40 minutes or until the casserole is golden brown and set.
- Add icing: Once out of the oven and slightly cooled, drizzle the icing that came with the cinnamon roll cans over the top for the classic sweet finish.
Notes
- You can substitute the heavy cream with whole milk or half-and-half for a lighter version, but the texture will be slightly less rich.
- For a nutty twist, sprinkle chopped pecans or walnuts on top before baking.
- This casserole can be prepared the night before; cover and refrigerate, then bake in the morning (add a few extra minutes to baking time if baking straight from the fridge).
- Use pure maple syrup for the best flavor, but pancake syrup or honey can be used as alternatives.
- Make sure to grease the baking dish well to avoid sticking.