What’s in This Cinnamon Roll French Toast Casserole?
For those of you opposed to store-bought dough… look away now! This french toast casserole recipe totally uses store-bought cinnamon roll dough, and I’m 100% okay with it. This cinnamon roll french toast was made for those mornings when you don’t want to get up before 8! My kids ask for this recipe time and time again, and I always oblige. How can I not when it’s this easy and delicious.
Butter: Unsalted butter keeps this casserole nice and moist. Cinnamon Rolls: I recommend Pillsbury Grands! for the best results. You’ll need 2 tubes. Make sure to save the frosting to top of your finished casserole! Eggs: Add richness to the casserole and help bind everything together. Heavy Cream: Hydrates the casserole to give it a pudding-like texture. Cinnamon: Ground cinnamon adds a touch of warmth and enhances the flavor of the filling. Vanilla Extract: Enhances the sweetness of the casserole. Maple Syrup: Pure maple syrup adds sweetness and a breakfast-y flavor to this casserole. Pecans: I like to top my casserole off with some chopped nuts, but you can certainly leave them out.
Variations To Try
There are tons of fun cinnamon roll flavors out there. I know Pillsbury makes a hot cocoa flavor and a pumpkin spice one. Both would make amazing casseroles! And if you prefer a more traditional bread pudding-style approach, you can chop up the premade cinnamon rolls into cubes before placing in the pan. Easy peasy!
How to Store and Reheat
Once baked, I have found that this casserole keeps best covered in the refrigerator for up to 3 days. I like to reheat it in a 350°F oven (covered with foil to protect the frosting) for about 30 minutes.
How to Freeze
Freeze cinnamon roll french toast casserole tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This cinnamon roll french toast casserole is a great complement to recipes like Ham and Cheese Breakfast Casserole or Baked Eggs. Every savory breakfast needs a sweet companion! So if you’ve got a big family to feed or a bunch of guests over for the holidays, make sure you have plenty of food. I mean, you can never have too much food on the holidays!
Notes from the Test Kitchen
When I first made this I made it with regular cinnamon rolls and 8 fit into a 6×9-inch baking dish. When I made it again, I used 10 Grands in a 9×13-inch baking dish. You can do either!
How to Make Cinnamon Roll French Toast Casserole Step by Step
Prep the Pan: Preheat your oven to 375°F Pour ¼ cup of melted unsalted butter into a 9×13-inch (3-quart) baking pan and spread to coat. Spread Out the Rolls: Cut 35 ounces (2 tubes) of Pillsbury Grands! cinnamon roll dough into 8 rounds (if it’s not already segmented into rounds) and place the cinnamon rolls into the bottom of the baking dish. Set icing aside. Make the Custard: In a medium bowl, beat 6 large eggs. Add in ½ cup of heavy cream, 2 teaspoons of ground cinnamon, and 2 teaspoons of pure vanilla extract until well blended. Coat the Rolls: Pour the egg mixture over the rolls; it’s okay if it completely covers the roll Top the Casserole: Pour ½ cup of maple syrup over the rolls and sprinkle with 1 cup of pecan bits. Bake the Casseroel: Bake for 25 minutes, or until golden brown. Ice the Casserole: Pour the extra ½ cup of maple syrup over the cooked rolls and drizzle with the warmed icing from the cinnamon roll tubes.
More Breakfast Recipes To Try
Skillet Breakfast Casserole Cinnamon Sugar Biscuit Bites Ham and Potato Casserole Breakfast Pizza Home Fries Sausage and Potato Casserole
