Cinnamon Roll French Toast Casserole
This Cinnamon Roll French Toast Casserole combines the flavors of soft, gooey cinnamon rolls with a rich, custardy egg mixture, baked to golden perfection. Perfect for a cozy breakfast or brunch, it's easy to prepare and can be customized with your favorite toppings.
Ingredients
- 12.4 oz each refrigerated cinnamon rolls, (cut into eighths)
- 4 large eggs
- 2/3 cup heavy cream
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 cup maple syrup
- 2 tbsp unsalted butter (melted, for greasing)
Optional Ingredients:
- Chocolate chips (for extra sweetness)
- Walnuts or pecans (for crunch)
- Dried cranberries or raisins (for added texture)
Instructions
Prepare the Baking Dish:
- Grease a baking dish with melted butter.
Cut the Cinnamon Rolls:
- Open the cinnamon roll cans and cut each roll into eighths. Place them in the greased dish.
Make the Egg Mixture:
- In a mixing bowl, whisk together eggs, heavy cream, vanilla extract, and cinnamon until fully combined.
Assemble the Casserole:
- Evenly pour the egg mixture over the cinnamon roll pieces, ensuring they are well-coated. Drizzle with maple syrup.
Bake the Casserole:
- Cover the dish with foil and bake at 375°F (190°C) for 25-28 minutes. Remove the foil and bake for another 5 minutes until golden brown.
Cool & Serve:
- Let the casserole cool for 15-20 minutes before serving. Drizzle with reserved cinnamon roll icing or add toppings like fresh fruit, nuts, or whipped cream.
Notes
- Can be made ahead of time by assembling the night before and refrigerating overnight.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- For a crispier texture, reheat in the oven at 350°F for 10-15 minutes.
- Gluten-free cinnamon rolls can be used for a gluten-free version.
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