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Easy Overnight Cinnamon Roll French Toast Casserole

overnight cinnamon roll french toast casserole - featured image

A comforting and easy-to-make breakfast casserole using store-bought cinnamon rolls soaked overnight in a rich custard, perfect for busy mornings or special occasions.

Ingredients

Scale
  • 1 package (about 8) cinnamon rolls
  • 6 large eggs, room temperature
  • 2 cups (480 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • ½ cup (100 g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons butter, melted (for greasing)
  • Optional toppings: powdered sugar, maple syrup, cream cheese glaze

Instructions

  1. Preheat oven to 350°F (175°C). Cut cinnamon rolls into 1-inch cubes and place evenly in a greased 9×13 inch casserole dish.
  2. In a large mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined and slightly frothy.
  3. Pour custard mixture evenly over cinnamon roll cubes, pressing gently to help absorb the liquid. Cover tightly with aluminum foil and refrigerate overnight or at least 6 hours.
  4. Remove casserole from fridge and let sit at room temperature for 15 minutes. Bake covered with foil for 25 minutes.
  5. Remove foil and bake an additional 15-20 minutes until top is golden brown and a knife inserted near the center comes out clean.
  6. Let cool for 10 minutes before serving. Dust with powdered sugar or drizzle with maple syrup or cream cheese glaze if desired.

Notes

Do not skip the overnight soak for best custard texture. Use room temperature eggs to avoid curdling. Grease the dish well to prevent sticking. Cover with foil during baking to keep moist. Adjust baking time if casserole is too soggy or dry.

Nutrition

Keywords: cinnamon roll casserole, overnight French toast, easy breakfast casserole, cinnamon roll French toast, make-ahead breakfast