Cinnamon Roll Casserole Recipe

Cinnamon rolls: Pre-made, refrigerated rolls that form the base of the casserole.

Eggs: Provide structure and richness to the custard mixture.

Heavy cream: Adds a creamy texture and richness to the custard.

Cinnamon: Enhances the warm, spicy flavor of the dish.

Vanilla extract: Adds a sweet, aromatic flavor to the custard.

Maple syrup: Sweetens the custard and adds a hint of maple flavor.

To ensure the cinnamon rolls absorb the egg mixture evenly, gently press down on the rolls with a spatula after pouring the mixture. This helps the custard penetrate the dough and results in a more cohesive and flavorful casserole.

• refrigerated cinnamon rolls - Substitute with homemade cinnamon roll dough: Making your own dough can provide a fresher taste and allow you to control the ingredients.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This is a good vegan alternative.

• heavy cream - Substitute with coconut cream: Coconut cream provides a similar richness and is a good dairy-free option.

• cinnamon - Substitute with pumpkin pie spice: This blend includes cinnamon along with nutmeg, ginger, and cloves, adding a more complex flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• maple syrup - Substitute with honey: Honey provides a similar sweetness and consistency, though it will add a slightly different flavor.

• To store your cinnamon roll casserole, first allow it to cool completely to room temperature. This helps prevent condensation, which can make the casserole soggy.
• Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, you can transfer individual portions to airtight containers.
• Store the covered casserole in the refrigerator for up to 3-4 days. When ready to enjoy, reheat individual servings in the microwave for about 30-60 seconds or until warmed through.
• For longer storage, freezing is an excellent option. Wrap the entire casserole or individual portions tightly in plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps prevent freezer burn.
• Label the wrapped casserole with the date to keep track of its freshness. The cinnamon roll casserole can be frozen for up to 2-3 months.
• When you're ready to enjoy the frozen casserole, thaw it in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the thawed casserole in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. If reheating individual portions, you can use the microwave for quicker results.
• For an extra touch of freshness, drizzle with the reserved icing that came with the cinnamon rolls just before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover cinnamon roll casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Heat for about 15-20 minutes, or until warmed through.
  5. Remove the foil for the last 5 minutes to let the top crisp up slightly.

• Microwave Method:

  1. Place a portion of the cinnamon roll casserole on a microwave-safe plate.
  2. Cover it with a microwave-safe cover or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
  4. If not hot enough, continue heating in 30-second intervals until warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place a portion of the cinnamon roll casserole in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook.
  4. If necessary, heat for an additional 2-3 minutes until warmed through and slightly crispy on top.

• Stovetop Method:

  1. Place a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or oil to the skillet.
  3. Place a portion of the cinnamon roll casserole in the skillet.
  4. Cover with a lid and heat for 5-7 minutes, flipping halfway through to ensure even heating.
  5. Remove from heat once warmed through and slightly crispy on the edges.

• Oven: Used to bake the casserole at the required temperature of 375°F (190°C)

• Baking dish: A greased dish where the cinnamon rolls are placed and baked

• Mixing bowl: Used to whisk together the eggs, heavy cream, cinnamon, vanilla extract, and maple syrup

• Whisk: Essential for blending the egg mixture smoothly

• Knife: Used to cut the cinnamon rolls into quarters

• Measuring cups: Needed to measure the heavy cream and maple syrup accurately

• Measuring spoons: Used to measure the cinnamon and vanilla extract precisely

• Spatula: Helpful for spreading the icing over the baked casserole if desired

Pre-cut the cinnamon rolls: Cut the cinnamon rolls the night before and store them in the fridge to save time in the morning.

Mix the egg mixture ahead: Prepare the egg mixture the night before and keep it in the fridge. Just give it a quick whisk before pouring it over the cinnamon rolls.

Use parchment paper: Line your baking dish with parchment paper for easy cleanup and to prevent sticking.

Preheat the oven early: Start preheating your oven while you prepare the ingredients to save time.