Description
This Cinnamon Roll French Toast Casserole is a decadent breakfast treat combining the sweetness of cinnamon rolls with the rich custard of French toast. Baked to golden perfection and topped with a creamy glaze, it’s perfect for a cozy morning gathering or special occasion.
Ingredients
Scale
Casserole
- 2 cans refrigerated cinnamon rolls with icing (17.5 oz each)
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 cup milk
- 2 teaspoons ground cinnamon
- 1 tablespoon vanilla extract
- 2 tablespoons maple syrup
Glaze
- 4 ounces cream cheese, softened
- 2 tablespoons butter, melted
- 1 cup powdered sugar
- 1 to 2 tablespoons milk (for thinning the glaze)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
- Prepare Cinnamon Rolls: Cut each cinnamon roll into quarters and spread the pieces evenly in the prepared baking dish.
- Make Custard: In a bowl, whisk together the eggs, heavy cream, milk, ground cinnamon, vanilla extract, and maple syrup until smooth and well combined.
- Combine and Soak: Pour the custard mixture evenly over the cinnamon roll pieces in the dish, pressing gently to help the rolls absorb the custard fully.
- Bake: Bake the casserole uncovered for 35 to 40 minutes, or until it is puffed up and golden brown on top. Allow it to cool slightly before glazing.
- Prepare Glaze: In a separate bowl, mix together the softened cream cheese, melted butter, powdered sugar, and 1 to 2 tablespoons of milk until smooth and pourable to create a creamy glaze.
- Glaze and Serve: Drizzle the glaze over the warm casserole. Add reserved icing from the cinnamon rolls and extra maple syrup if desired. Slice into servings and enjoy warm.
Notes
- For best results, use fresh refrigerated cinnamon rolls that include icing.
- Let the casserole rest for a few minutes after baking to allow it to set and make slicing easier.
- The glaze can be thinned or thickened by adjusting the amount of milk used.
- Store leftovers covered in the fridge and reheat gently before serving.
- This casserole can be prepared the night before; refrigerate overnight and bake in the morning.
