A super easy breakfast casserole recipe made with canned cinnamon rolls and a cinnamon/nutmeg custard. What a simply delicious morning treat that can be assembled and baked in your oven in just 30 minutes!
1/3cupcreammay substitute half and half or evaporated milk
1/4cuppure maple syrupdivided use
Preheat the oven to 350ºF. Spray a 9×9 casserole dish with non-stick baking spray.
Open the cinnamon roll tube; reserve the frosting. Cut each cinnamon roll in half, then cut each half into 3 pieces. Place the cinnamon roll pieces evenly into the prepared baking dish. .
In a mixing bowl, whisk together the cream, eggs, cinnamon, nutmeg, and 2 Tbs. maple syrup until well combined; pour the egg mixture over the cinnamon rolls; drizzle with the remaining 2 Tbs. of syrup over the top.
Bake for 30 minutes or until the top is lightly golden brown. Warm the reserved frosting for 5-10 seconds in the microwave, then drizzle over the warm cinnamon roll casserole. Serve at once.
Cutting the cinnamon rolls into bite-size pieces instead of quarters helps them bake faster and also easier to eat.
Let your cream and eggs sit at room temperature for 30 minutes or so before combining – this will also help the cinnamon roll breakfast casserole bake more quickly.
Chopped pecans or walnuts could also be sprinkled over the top of casserole before baking it to add some crunch, if desired. Or, you could combine the warm icing (that comes with the cinnamon rolls) with the chopped nuts and add them at that point.
Pure maple syrup isn’t the same thing as pancake syrup. Pure maple syrup is the real deal – it’s maple tree sap that’s boiled down into a thick consistency and is much more concentrated in flavor. Pancake syrup, on the other hand, is made from corn syrup and maple flavoring.
Keyword: Cinnamon Roll Breakfast Bake, Cinnamon Roll Casserole