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Christmas Morning Cinnamon Roll Casserole: Easy Make-Ahead Breakfast

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This Christmas Morning Cinnamon Roll Casserole is a warm, shareable breakfast that feeds a crowd without anyone fighting over the last roll. Prep it the night before, stash it in the fridge, and pop it in the oven while everyone opens presents for a no-fuss holiday morning treat.

Ingredients

Scale
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
  • 4 large eggs, room temperature
  • ½ cup heavy cream
  • ¼ cup whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon (preferably Ceylon)
  • ¼ teaspoon ground nutmeg (optional)
  • ¼ cup unsalted butter, melted
  • 4 oz cream cheese, softened
  • ¼ cup powdered sugar, sifted
  • 2 tablespoons maple syrup
  • 2 tablespoons milk (plus more as needed)

Instructions

  1. Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Open both cans of cinnamon rolls and reserve the icing packets. Cut each roll into quarters using a sharp knife or pizza cutter. Place the pieces evenly in the prepared dish.
  3. In a large mixing bowl, whisk together eggs, heavy cream, whole milk, vanilla extract, ground cinnamon, and nutmeg until smooth and pale yellow.
  4. Slowly pour the custard over the cinnamon roll pieces, ensuring every piece is coated. Gently press down with a spatula to help the custard seep into crevices. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 12 hours (overnight is ideal).
  5. When ready to bake, preheat oven to 350°F (175°C). Remove dish from fridge and let sit on counter while oven heats. Brush melted butter evenly over the top of the casserole.
  6. Bake for 30 to 35 minutes, until top is golden brown and center is set (a knife inserted into the middle should come out clean). If top browns too quickly, tent with foil for the last 10 minutes.
  7. While casserole bakes, make the cream cheese topping: In a mixing bowl, beat softened cream cheese, powdered sugar, maple syrup, and milk with a hand mixer until smooth and creamy. Add reserved icing packets and mix until fully incorporated. Add more milk if needed for a pourable consistency.
  8. Once casserole is out of the oven, let cool for 5 minutes. Drizzle cream cheese topping generously over the top. Let rest another 5 minutes before serving.
  9. Serve warm, scooping portions with a large spoon. Garnish with cinnamon or chopped pecans if desired.

Notes

Don’t over-soak the rolls—more than 12 hours can make them mushy. Use room-temperature eggs and cream cheese to avoid lumps. Don’t skip brushing with butter for a crispy top. Let casserole rest 10 minutes after baking for custard to set. For gluten-free, use gluten-free canned cinnamon rolls. For dairy-free, use full-fat coconut cream, oat milk, dairy-free butter, and vegan cream cheese.

Nutrition

Keywords: cinnamon roll casserole, Christmas breakfast, make-ahead breakfast, holiday brunch, cinnamon roll bake, easy breakfast casserole

Find it online: https://cookyep.com/christmas-morning-cinnamon-roll-casserole-easy-make-ahead-breakfast/