Overnight Cinnamon Roll Casserole
All the glory of homemade cinnamon rolls with half the effort!
Ingredients
- 2 tubes refrigerated cinnamon rolls 8 count
- 4 Tbsp. unsalted butter
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 cup maple syrup
- 2 tsp. cinnamon
- 2 tsp. vanilla extract
Instructions
- Remove the cinnamon rolls from their tubes. Cut each cinnamon roll into quarters. Save the cream cheese frosting from the tubes and store them in the refrigerator.
- Melt the butter in a microwave-safe bowl. Pour butter into a 9x13 baking dish and spread it around to coat the bottom and sides. Arrange the cut cinnamon rolls in the baking dish.
- In a large mixing bowl, whisk the eggs, cream, cinnamon, vanilla and maple syrup. Pour this mixture evenly over the cinnamon rolls. Cover with plastic wrap.
- Refrigerate the casserole at least 1 hour, up to overnight.
- When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature while you preheat the oven.
- Preheat oven to 350F degrees. Remove the plastic wrap from the casserole and bake 45 minutes, until puffed and golden brown. Warm the cream cheese icing in the microwave and drizzle over the casserole before serving.
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