CINNAMON ROLL FRENCH TOAST CASSEROLE Recipe

This cinnamon roll casserole transforms a familiar treat into a sumptuous breakfast or holiday delight. Soft, bite-sized cinnamon rolls soak in a velvety custard made with eggs, milk, cream, and a blend of sweet sugars and fragrant spices. The result is a baked indulgence bursting with warmth and festive charm absolutely.

I first tried this recipe a few years back and it quickly became my go-to for a Christmas morning breakfast. This Cinnamon Roll French Toast Casserole mixes the cozy flavors of refrigerated cinnamon rolls with an egg and dairy custard made from 6 large eggs, 1 cup whole milk, and 1/2 cup heavy cream.

I add 1/2 cup granulated sugar along with 1/2 cup packed light brown sugar and a tablespoon of ground cinnamon, which gives it that signature spice, while a teaspoon of vanilla extract rounds out the flavors. I always stir in 1/4 cup unsalted butter that’s melted perfectly so the casserole turns out moist.

Its nutritional value is boosted by protein from the eggs and a rich dose of dairy goodness. This recipe is perfect for a hearty French Toast Casserole that works great for Christmas brunch or Christmas cooking on busy mornings.

Why I Like this Recipe

I love this recipe because it fills my whole house with a warm, sweet smell that instantly puts me in the holiday mood. I like tasting that perfect mix of cinnamony goodness and rich custard that just melts in my mouth and makes every bite feel extra special. I also really appreciate how easy it is to make ahead of time so that on Christmas morning, I dont have to rush around trying to get breakfast ready. And the extra icing drizzled on top gives it just the right touch of extra sweetness that really takes it over the top every time.

Ingredients

• Refrigerated cinnamon rolls: These sweet rolls are carb-packed treats that add a satisfying, soft, sugary base.
• Large eggs: Eggs offer abundant protein and healthy fats, helping bind all ingredients nicely.
• Whole milk: Whole milk contributes calcium, creaminess, and balanced sweetness to the dish.
• Heavy cream: Heavy cream adds richness, velvety texture, and extra indulgence every bite.
• Granulated and brown sugars: These sugars bring deep, caramelized sweetness, enhancing every flavor note.

Ingredient Quantities

• 1 package refrigerated cinnamon rolls (about 9 rolls, keep the icing packet aside)
• 6 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted
• Optional: extra powdered sugar or the reserved icing for drizzling

How to Make this

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.

2. Open the package of cinnamon rolls and gently separate the rolls keeping the icing aside.

3. Cut each roll into bite-sized pieces and lay them evenly in the prepared dish.

4. In a large bowl, whisk together the 6 eggs, 1 cup milk, 1/2 cup heavy cream, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 tablespoon cinnamon, 1 teaspoon vanilla extract, and the melted 1/4 cup butter.

5. Pour the egg mixture over the cinnamon roll pieces making sure all pieces soak up the custard.

6. Let the casserole sit for about 10-15 minutes to really absorb the liquid.

7. Bake for 40-45 minutes until the custard is set and the top starts to turn lightly golden.

8. Check the casserole after 40 minutes with a toothpick; if it comes out clean or with a few moist crumbs, its ready.

9. Remove the dish from the oven and let it cool for 5 minutes.

10. Drizzle the reserved icing or extra powdered sugar over the top and serve warm.

Equipment Needed

1. Preheated oven set to 350°F
2. 9×13 inch baking dish (you gotta grease it well)
3. Cutting board
4. Sharp knife (for cutting the cinnamon rolls into bite-sized pieces)
5. Large mixing bowl
6. Whisk (or fork if you don’t have one)
7. Measuring cups and spoons
8. Spatula or wooden spoon for stirring
9. Toothpick (to check if the custard is set)
10. Oven mitts for safely removing the hot dish

FAQ

CINNAMON ROLL FRENCH TOAST CASSEROLE Recipe Substitutions and Variations

• Instead of heavy cream, you can mix 3/4 cup whole milk with 1/4 cup melted butter. It might not be as rich but it’ll work just fine.
• If you’re out of whole milk, almond or oat milk is a decent substitute. It might change the flavor a bit but it’s a good option, especially if you’re avoiding dairy.
• You can replace unsalted butter with margarine or even coconut oil if you’re into that flavor. Just keep in mind that coconut oil might give a slight tropical twist.
• For granulated sugar, you might wanna try honey or maple syrup instead. They are sweeter and a little runnier, so you may need to adjust the quantity to match your taste.

Pro Tips

1. Let the cinnamon rolls sit in the custard for a little longer than you think you need to – the extra soaking time helps get all that yummy flavor deep inside the rolls without making them fall apart too fast.

2. When baking, make sure your oven is fully heated up before you put the dish in because even a few extra minutes of preheating can make your casserole cook evenly and keep it from drying out.

3. Keep a close eye on the casserole at the end of the baking time and use a toothpick to check if its done – every oven is different so a minute or two more might be needed, and thats totally ok.

4. If you like a bit of extra sweetness or texture, try drizzling the icing or extra powdered sugar over the top when its just slightly cooled; this way you get a nice contrast between the warm custardy base and the cold, sweet topping.