Description
This comforting breakfast casserole combines the cozy flavors of cinnamon rolls with the creamy richness of French toast. It’s soft, gooey, and perfect for make-ahead brunches, holiday mornings, or sweet weekend treats. With minimal effort and big reward, this dish is sure to become a household favorite.
Ingredients
- 2 cans refrigerated cinnamon rolls (with icing packets)
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1–2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 2 tablespoons granulated sugar
- Powdered sugar for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cut each cinnamon roll into quarters and spread evenly in the dish. Set icing aside.
- In a large bowl, whisk together eggs, milk, cream, vanilla, cinnamon, nutmeg, and sugar.
- Pour the mixture evenly over the cinnamon rolls. Gently press down to soak.
- Let sit for 15–20 minutes or refrigerate overnight.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes, until golden and center is set.
- Warm icing packets and drizzle over casserole.
- Optionally, dust with powdered sugar before serving.