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Easy Overnight Cinnamon Roll Casserole for Christmas Morning

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This easy overnight cinnamon roll casserole is the ultimate Christmas morning breakfast. Made with refrigerated cinnamon rolls, a creamy custard, and a brown sugar butter topping, it bakes up soft, gooey, and absolutely irresistible. Prep it the night before and wake up to a warm, bakery-style treat that the whole family will love.

Ingredients

Scale
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with cream cheese icing
  • 4 large eggs, room temperature
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Open both cans of cinnamon rolls. Set the icing packets aside. Cut each cinnamon roll into quarters and place in the prepared dish.
  3. In a small bowl, whisk together melted butter, brown sugar, and 1 teaspoon cinnamon. Drizzle over the cut rolls and gently toss to coat.
  4. In a large bowl, whisk together eggs, heavy cream, milk, granulated sugar, vanilla extract, 1/2 teaspoon cinnamon, and salt until smooth. Pour evenly over the rolls. Gently press down with a spatula.
  5. Cover the dish tightly with aluminum foil and refrigerate for at least 8 hours, up to 12 hours.
  6. Preheat oven to 350°F (175°C). Remove casserole from fridge and let sit on counter while oven preheats (about 10 minutes).
  7. Bake covered for 20 minutes. Remove foil and bake for another 10-15 minutes, until golden brown and center is set.
  8. While casserole bakes, make the cream cheese drizzle: Beat softened cream cheese until smooth. Add powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk. Whisk until smooth and pourable. Add more milk if needed.
  9. Let casserole cool for 5-10 minutes. Drizzle with cream cheese icing and reserved cinnamon roll icing. Serve warm.

Notes

For best results, use room temperature eggs and cream. Do not soak the rolls for more than 14 hours to avoid mushiness. Let the casserole rest 5-10 minutes after baking before cutting. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven at 300°F (150°C) for 10 minutes.

Nutrition

Keywords: overnight cinnamon roll casserole, Christmas breakfast, easy cinnamon roll casserole, overnight breakfast casserole, cinnamon roll casserole

Find it online: https://evabake.com/easy-overnight-cinnamon-roll-casserole-for-christmas-morning/