Easy Overnight Cinnamon Roll French Toast Casserole with Cream Cheese Glaze
DESCRIPTION
Transform ordinary canned cinnamon rolls into an extraordinary, melt-in-your-mouth breakfast feast! This casserole combines the spiced warmth of cinnamon rolls with the rich, custardy texture of French toast. Topped with a generous drizzle of velvet cream cheese icing, it’s the perfect “lazy morning” recipe for holidays, birthdays, or a special Sunday brunch. It’s sweet, buttery, and guaranteed to make your kitchen smell like a professional bakery!
INGREDIENTS
The Base:
- Cinnamon Rolls: 2 cans (12.4 oz each) refrigerated cinnamon roll dough (keep the icing containers!).
- Butter: 1/2 cup (1 stick) melted butter.
The Custard Mix:
- Eggs: 4 large eggs.
- Heavy Cream: 1/2 cup (or whole milk).
- Maple Syrup: 2 tablespoons.
- Vanilla Extract: 1 teaspoon.
- Cinnamon: 1 teaspoon extra (for that deep spice flavor).
The Topping:
- Cream Cheese Icing: Use the containers provided with the dough.
- Powdered Sugar: 1/2 cup (optional, to thicken the glaze).
How to make it (Quick Steps):
- Prep: Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- Cut: Open the cinnamon roll cans and cut each individual roll into 6–8 small bite-sized pieces.
- Layer: Pour the melted butter into the bottom of the dish. Scatter the cinnamon roll pieces evenly over the butter.
- Pour: Whisk the eggs, cream, syrup, vanilla, and cinnamon. Pour this mixture over the dough pieces.
- Bake: Bake for 25–28 minutes until the top is golden brown and the center is set.
- Glaze: Warm the icing containers in the microwave for 10 seconds, then drizzle all over the hot casserole. Serve warm!
