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Golden cinnamon roll casserole drizzled with icing in a white baking dish.
Author: Vijaya

Christmas Morning Cinnamon Roll Casserole

Soft, custardy cinnamon roll casserole baked with brown sugar and maple, then finished with a cream cheese icing drizzle. Easy to make ahead for Christmas morning.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans refrigerated cinnamon rolls with icing (12.4 oz each) icing packets reserved
  • 5 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 tsp pure vanilla extract
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp fine salt
  • 2 tbsp unsalted butter melted, plus more for greasing
  • 1/3 cup packed light brown sugar
  • 2 tbsp pure maple syrup
  • 1/2 cup chopped pecans toasted, optional
  • 2 oz cream cheese softened
  • 1-2 tbsp milk for thinning icing

Equipment

  • 9 × 13-inch baking dish Approximately 23 × 33 cm; for even baking Copy Name

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
  2. Open the cinnamon rolls and reserve the icing packets. Cut each roll into quarters and scatter the pieces evenly in the prepared dish.
  3. In a large bowl, whisk together the eggs, milk, heavy cream, vanilla, cinnamon, nutmeg, and salt until smooth and well combined.
  4. Pour the custard evenly over the cinnamon roll pieces, gently pressing down to help them absorb the mixture. Let sit for 10 minutes.
  5. Sprinkle the brown sugar over the top, then drizzle with the melted butter and the maple syrup. If using, scatter the pecans over everything.
  6. Bake for 28 to 35 minutes, until the top is golden and the center is set with a slight jiggle. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
  7. Transfer the dish to a rack and cool for 10 minutes to let the custard finish setting.
  8. While it cools, squeeze the reserved icing into a bowl. Add the softened cream cheese and 1 tablespoon milk, whisking until smooth and pourable. Add more milk, a few drops at a time, as needed.
  9. Drizzle the icing evenly over the warm casserole. Slice into squares and serve right away.
  10. Refrigerate leftovers once cooled and reheat gently before serving.

Notes

For extra gooey texture, increase heavy cream to 3/4 cup and bake toward the longer end of the time range.
If baking from a chilled overnight assemble, add 5 to 10 minutes to the bake time and check the center for doneness.
Swap pecans with chopped walnuts or leave them out for a nut-free version.
Warm the icing slightly if too thick to drizzle smoothly.
Brand Substitution: You can use any good-quality refrigerated cinnamon rolls with icing. Pillsbury is one popular example, but equivalent brands work just as well. Aim for approximately 25 oz (700 g) of cinnamon rolls in total, and reserve the included icing packets. Baking times and nutritional values may vary depending on the brand.
Nutrition Note: Approximately 350 calories per serving, based on 12 servings, including the icing but excluding optional pecans. Nutritional values are estimates and may vary depending on the cinnamon roll brand, ingredients used, and portion sizes.