Description

This Cinnamon Roll French Toast Casserole is a delightful breakfast or brunch dish featuring soft cinnamon roll pieces soaked in a rich custard mixture and baked to golden perfection. Topped with sweet icing, it’s a comforting and indulgent treat that combines all the best flavors of cinnamon rolls and French toast in a convenient casserole form, perfect for feeding a crowd or enjoying a cozy morning at home.

Ingredients

Scale

Base

2 cans refrigerated cinnamon rolls with icing

Custard Mixture

6 large eggs
0.5 cup milk
0.5 cup heavy cream
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
0.25 cup maple syrup

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Instructions

Preheat and Prepare Dish: Preheat your oven to 375°F and grease a 9×13-inch baking dish thoroughly to prevent sticking during baking.
Cut Cinnamon Rolls: Open the cinnamon roll tubes and cut each roll into quarters. Spread the pieces evenly across the bottom of the greased baking dish to create an even layer.
Make Custard Mixture: In a medium bowl, whisk together the eggs, milk, heavy cream, ground cinnamon, vanilla extract, and maple syrup until fully combined and smooth, forming a flavorful custard.
Combine Custard and Rolls: Pour the custard mixture evenly over the cinnamon roll pieces in the baking dish. Press gently on the pieces to help them soak up the custard evenly.
Rest the Mixture: Let the casserole rest at room temperature for 10 minutes to allow the rolls to absorb the custard well.
Cover and Bake Initial: Cover the baking dish with foil and place in the preheated oven. Bake for 30 minutes to cook thoroughly and allow the custard to set.
Bake Uncovered: Remove the foil, then bake for an additional 10–15 minutes uncovered until the top is golden brown and the casserole is fully set.
Cool and Serve: Remove from the oven and let cool for 5 minutes. Drizzle the icing that came with the cinnamon rolls over the top, then serve warm for the best flavor and texture.

Notes

You can prepare this casserole the night before by assembling and refrigerating it overnight; bake it the next morning, adding a few extra minutes to the baking time if cold from the fridge.
For extra texture, sprinkle chopped nuts like pecans or walnuts on top before baking.
Use whole milk instead of heavy cream for a lighter option, though the dish will be less rich.
If you prefer less sweetness, reduce the maple syrup slightly or omit it completely.
This recipe feeds about 12 servings, perfect for a large family or brunch gathering.