Cinnamon Roll Casserole
Get ready to cozy up with this Cinnamon Roll Casserole! Soft, pillowy bites of cinnamon goodness are covered in a creamy icing drizzle, making every scoop sweet, sticky, and irresistible.
Ingredients
- 4 tablespoon butter, melted
- 2 (12.4 oz) tubes of refrigerated cinnamon rolls
- 4 eggs
- ½ cup milk or heavy cream
- 2 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 1 tablespoon vanilla extract
- ¼ cup maple syrup
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- Melt 4 tablespoons of butter and pour into the bottom of the dish. Open the cinnamon rolls, setting aside the icing.
- Cut each roll into 6-8 pieces and spread them evenly in the prepared baking dish.
- In a medium bowl, whisk together the eggs, milk/heavy cream, vanilla extract, ground allspice, and ground cinnamon until well combined.
- Pour egg mixture over the cinnamon rolls. Drizzle maple syrup on top.
- Bake for 25–30 minutes or until the cinnamon rolls are golden brown and the center is set (not too jiggly). The edges should be slightly crispy, and the inside should remain soft and gooey.
- Let the casserole cool for a few minutes. Then, drizzle the reserved icing over the top. If you like extra icing, feel free to mix some powdered sugar with milk for a quick extra batch! Serve warm and enjoy!
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