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Easy Overnight Cinnamon Roll Casserole (Best Recipe)

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This easy overnight cinnamon roll casserole uses refrigerated cinnamon rolls soaked in a rich custard, baked until golden, and topped with a homemade cream cheese icing. It’s the perfect make-ahead breakfast for holidays, brunches, or lazy weekends.

Ingredients

Scale
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
  • 4 large eggs, room temperature
  • ½ cup (120 ml) heavy cream
  • ½ cup (120 ml) whole milk
  • ¼ cup (50 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 oz (113 g) cream cheese, softened
  • ¼ cup (56 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk
  • ½ cup chopped pecans or walnuts (optional)
  • ¼ cup raisins or dried cranberries (optional)
  • 1 tablespoon bourbon or dark rum (optional)

Instructions

  1. Prep the cinnamon rolls: Open both cans of cinnamon rolls and set the icing tubs aside. Cut each cinnamon roll into quarters using kitchen shears or a knife.
  2. Arrange in the baking dish: Grease a 9×13-inch baking dish with butter or non-stick spray. Scatter the quartered cinnamon roll pieces evenly across the dish. If using nuts or dried fruit, sprinkle them over the rolls now.
  3. Make the custard: In a large mixing bowl, whisk together eggs, heavy cream, whole milk, granulated sugar, vanilla extract, cinnamon, and salt until smooth and slightly frothy, about 30 seconds.
  4. Assemble and soak: Pour the custard evenly over the cinnamon roll pieces. Gently press down any pieces sticking up so they are mostly submerged. Cover tightly with plastic wrap and refrigerate for at least 8 hours, up to 24 hours.
  5. Bake the casserole: Preheat oven to 350°F (175°C). Remove casserole from fridge and let sit on counter for 15 minutes. Bake uncovered for 35-40 minutes, until top is golden brown and center is set. Insert a knife into the middle; it should come out clean or with a few moist crumbs.
  6. Make the cream cheese icing: In a medium bowl, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until combined. Add milk one tablespoon at a time until icing reaches a pourable consistency.
  7. Ice and serve: Let casserole cool for 5-10 minutes. Drizzle cream cheese icing generously over the top. Serve warm.

Notes

Don’t skip the overnight soak; the custard needs time to fully penetrate the bread. If browning too quickly, tent with foil for the last 10 minutes. Let rest 5-10 minutes before serving to allow custard to set. Double the icing for extra coverage.

Nutrition

Keywords: overnight cinnamon roll casserole, easy breakfast casserole, make-ahead brunch, cinnamon roll casserole, cream cheese icing

Find it online: https://grubella.com/easy-overnight-cinnamon-roll-casserole-best-recipe/