Christmas Morning Cinnamon Roll Casserole
Course: Breakfast, BrunchCuisine: AmericanDifficulty: EasyA warm Christmas morning casserole made with cinnamon roll pieces, an egg-and-cream custard, brown-sugar cinnamon swirl, toasted pecans, and cream-cheese icing.
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Ingredients
- Cinnamon Roll Casserole
2 cans (17.5 oz each) refrigerated Grands-style cinnamon rolls with icing
4 large eggs
¾ cup heavy cream
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
2 tablespoons salted butter, melted
⅓ cup packed dark brown sugar
½ cup chopped pecans, toasted
- Brown-Sugar Cinnamon Swirl
3 tablespoons salted butter, melted
⅓ cup packed dark brown sugar
1½ teaspoons ground cinnamon
Tiny pinch salt
- Cream-Cheese Icing
Icing from both cinnamon-roll cans
4 ounces cream cheese, softened
1 tablespoon salted butter, softened
½ teaspoon vanilla extract
1–2 tablespoons heavy cream, as needed
Directions
- Heat the oven to 350°F. Butter a 9×13-inch baking dish. Cut the cinnamon rolls into quarters and arrange them evenly in the dish.
- Whisk together the eggs, heavy cream, vanilla, cinnamon, kosher salt, and ⅓ cup packed dark brown sugar. Pour evenly over the cinnamon rolls and gently press the pieces to coat.
- Mix 3 tablespoons melted butter with the separate ⅓ cup packed dark brown sugar, 1½ teaspoons cinnamon, and tiny pinch of salt. Spoon the swirl over the casserole. Sprinkle with the toasted pecans and drizzle with the remaining 2 tablespoons melted butter.
- Bake for 30–35 minutes, until golden and just set in the center. Tent loosely with foil if needed. Rest for 10 minutes.
- Beat the reserved icing with the softened cream cheese, softened butter, and vanilla. Add 1–2 tablespoons heavy cream as needed, until thick but pourable.
- Spoon the icing over the warm casserole and serve.
Notes
- Use the icing included with both cans of cinnamon rolls. Add the heavy cream gradually until the icing is thick but pourable.
- Let the casserole rest for 10 minutes before serving.
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