Description
Warm, gooey, and loaded with cinnamon goodness, this Cinnamon Roll French Toast Casserole is the ultimate comfort breakfast. With minimal prep and maximum flavor, it’s perfect for any morning!
Ingredients
Scale
- 2 cans cinnamon rolls (about 12 rolls total)
- 4 large eggs
- ½ cup milk (or a mix of milk and heavy cream)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ cup brown sugar
- 2 tbsp melted butter
- Optional: Maple syrup, powdered sugar, or chopped nuts for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Open the cans of cinnamon rolls. Cut each roll into 4 pieces and spread them evenly across the baking dish. Set aside the icing for later.
- In a medium bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until well combined.
- Pour the egg mixture evenly over the cinnamon roll pieces, ensuring they’re coated.
- Sprinkle the brown sugar over the top, then drizzle with melted butter.
- Bake for 25-30 minutes, or until the casserole is golden brown and the custard is set.
- Remove from the oven and allow the casserole to rest for 5-10 minutes. Drizzle with the reserved icing from the cinnamon rolls.
- Serve warm with optional toppings like maple syrup or powdered sugar.
Notes
- For an even richer casserole, substitute half the milk with heavy cream.
- Prep the night before to save time. Cover and refrigerate, then bake in the morning.
- Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes