Waking up to the scent of warm cinnamon and vanilla feels like a luxury, and this Overnight Cinnamon Roll Casserole delivers exactly that with almost no morning effort. Soft cinnamon roll pieces soak overnight in a rich, maple-kissed custard, then bake into a golden, gooey breakfast that feels homemade and indulgent. It’s perfect for holidays, weekend brunch, or hosting guests when you want something impressive without stress. Using store-bought cinnamon rolls keeps things simple while still delivering comforting flavor, irresistible texture, and a sweet start everyone will remember.
Cinnamon Roll Casserole That Rests Overnight
Ingredients
| Ingredient | Quantity |
|---|---|
| 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 |
| Unsalted butter, melted (optional) | 2 tablespoons |
Instructions
Prepare the Pan
Grease a 9Ă—13-inch baking dish. Cut each cinnamon roll into quarters and spread them evenly in the dish. Set the icing aside.
Make the Custard
In a bowl, whisk together the eggs, milk, vanilla extract, and maple syrup. Pour evenly over the cinnamon roll pieces, making sure everything is well coated.
Sprinkle and Chill
Mix the granulated sugar and cinnamon, then sprinkle over the top. Cover tightly and refrigerate overnight, or for at least 6 hours.
Bake and Finish
Remove the dish from the fridge while the oven preheats to 350°F. Bake uncovered for 35–40 minutes until golden and set in the center. Drizzle with the reserved icing before serving.
Tips & Variations
Add chopped pecans, raisins, or mini chocolate chips for extra texture.
Swap cinnamon for pumpkin spice for a seasonal twist.
Serve with fruit, eggs, or a savory breakfast dish.
For a crispier top, broil uncovered for 1–2 minutes at the end.
