Description
Chunks of cinnamon roll baked with an eggy custard and a buttery crumbly streusel then topped with a sweet glaze. This Cinnamon Roll Breakfast Casserole combines a bread pudding texture with a classic breakfast flavor.
Ingredients
Ingredients:
- 2 (12.4 ounce) cans cinnamon rolls (8 rolls per can)
- 4 large eggs
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Topping:
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup (1/2 stick) unsalted butter, softened
Sauce:
- 2 packages of the icing that comes with the canned cinnamon rolls
Instructions
- Preheat oven to 350°F. Generously butter a 9×13-inch baking dish.
- Cut cinnamon rolls into 1/2-inch pieces (6 pieces per roll) and evenly cover the bottom of the baking dish.
- In a large mixing bowl, whisk together the eggs until pale yellow. Add the milk, cream, sugar and vanilla and whisk together until well combined and slightly frothy.
- Pour custard over the cinnamon roll dough in the baking dish. Let set for 10 minutes while you make the topping.
- In a separate mixing bowl, stir together the flour, brown sugar, cinnamon and salt. Add the butter and mix with a fork until well combined and crumbly. Sprinkle the topping evenly over the cinnamon roll pieces in the baking dish.
- Bake for 45 minutes or until golden brown and starting to crisp on top but still a bit wobbly overall.
- Let rest for 5 minutes before drizzling with the cinnamon roll icing.