Overnight Cinnamon Roll Breakfast Casserole
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!Whether you’re juggling naptime, homework, or just trying to make it to bedtime with dinner on the table, these easy recipes are here to save the day. No fancy techniques, no complicated ingredients—just real-life meals you can make fast, with minimal stress and maximum flavor. Because easy doesn’t mean boring! These recipes are all beginner friendly and are so easy, anyone can make them! In fact, I often do them with a baby in my arms. This Overnight Cinnamon Roll Breakfast Casserole is an easy make-ahead breakfast that's perfect for Christmas morning, Easter brunch, Mother's Day, or any special weekend breakfast. Soft refrigerated cinnamon rolls are soaked overnight in a rich cinnamon-vanilla egg custard, then baked until golden, fluffy, and topped with warm cream cheese icing. With just 15 minutes of prep the night before, this sweet breakfast casserole is a stress-free recipe that tastes like homemade cinnamon rolls and French toast combined, making it a guaranteed family favorite for holidays, brunches, and feeding a crowd.
Equipment
- 1 9×13-inch Baking Dish
- 1 Large Mixing Bowl
- 1 Microwave
Ingredients
- 2 cans refrigerated cinnamon rolls, reserve icing
- 6 eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2 tbsp brown sugar
- Optional: chopped pecans
Instructions
- Cut each cinnamon roll into quarters and place in a greased 9×12-inch baking dish.
- Whisk together eggs, milk, vanilla, cinnamon, and brown sugar.
- Pour over cinnamon rolls. Cover and refrigerate overnight.
- Bake at 350F for 35-40 minutes until puffed and golden.
- Warm the reserved icing for about 10 seconds and drizzle over the warm casserole before serving.