Cinnamon Roll French Toast Casserole (Print Version)
# Ingredients:
→ Base
01 -
2 cans (8 oz each) refrigerated cinnamon roll dough with icing
→ Egg Mixture
02 -
6 large eggs
03 -
1 cup milk (whole or 2%)
04 -
1/2 cup heavy cream
05 -
1 teaspoon vanilla extract
06 -
1 teaspoon ground cinnamon
07 -
1/4 teaspoon nutmeg
→ Toppings
08 -
1/2 cup maple syrup (optional)
09 -
1/2 cup chopped pecans or walnuts (optional)
10 -
Powdered sugar for dusting (optional)
# Instructions:
01 -
Preheat your oven to 350°F (175°C).
02 -
Open the cans of cinnamon roll dough. Remove the rolls and cut each roll into quarters. Place the pieces evenly in a greased 9x13-inch baking dish.
03 -
In a large mixing bowl, whisk together the eggs, milk, heavy cream, vanilla extract, ground cinnamon, and nutmeg until well combined.
04 -
Pour the egg mixture over the cinnamon roll pieces in the baking dish. Gently press the pieces down to ensure they are well soaked in the mixture. If using nuts, sprinkle them on top.
05 -
Drizzle the maple syrup over the top for added sweetness if desired.
06 -
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the casserole is set and golden brown on top.
07 -
While the casserole is baking, prepare the icing from the cinnamon roll cans by microwaving it for a few seconds if it's too thick to drizzle.
08 -
Once baked, remove from the oven and let it cool slightly. Drizzle the icing over the top and dust with powdered sugar if desired. Cut into squares and serve warm.
# Notes:
01 -
This casserole can be prepared the night before and refrigerated. Simply add 5-10 minutes to the baking time if cooking from cold.
02 -
Serve with fresh berries or additional maple syrup for a complete breakfast experience.