Overnight Cinnamon Roll Casserole

300 1 minute read

🍽️ Overnight Cinnamon Roll Casserole: Sweet Dreams Baked Into Morning

Few things beat waking up to the scent of cinnamon and sugar wafting from the oven—especially when breakfast practically makes itself. This Overnight Cinnamon Roll Casserole is your shortcut to golden, gooey comfort on holiday mornings, relaxed weekends, or anytime guests roll in and you want something both effortless and impressive.

The best part? It starts with store-bought cinnamon rolls. No judgment. Just joy.

🧺 Ingredients

Item	Amount
Refrigerated cinnamon rolls (with icing)	2 tubes (8-count each)
Eggs	4 large
Milk	¾ cup
Vanilla extract	2 teaspoons
Maple syrup	½ cup
Ground cinnamon	1 teaspoon
Granulated sugar (for topping)	1 tablespoon
Melted unsalted butter (optional)	2 tablespoons

🥄 How to Make It

Step 1: Prep the Pan
Grease a 9×13-inch baking dish. Cut each cinnamon roll into quarters and spread the pieces evenly in the dish. Set the icing aside for later.

Step 2: Whisk the Custard
In a medium bowl, combine eggs, milk, vanilla, and maple syrup. Pour the mixture over the cinnamon roll pieces, making sure everything is evenly coated.

Step 3: Sprinkle and Chill
Mix sugar and cinnamon in a small bowl and sprinkle over the casserole. Cover tightly with foil or wrap and refrigerate overnight (or for at least 6 hours).

Step 4: Bake and Drizzle
When ready to bake, remove from fridge and let sit while the oven preheats to 350°F. Bake uncovered for 35–40 minutes until the top is golden and the center is set. Finish with a generous drizzle of the icing you saved earlier.