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Prep Time15 Mins
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Cook Time40 Mins
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Serving8
This is the breakfast I make when I want the house to smell like a bakery but I don’t want to actually do any baking from scratch. Two cans of cinnamon rolls, a quick cream cheese custard, and the oven does the rest. The rolls puff up around the edges, stay soft and gooey in the middle, and soak up all that warm cinnamon flavor.
It’s a lifesaver for slow weekends, holiday mornings, or anytime you’ve got people coming for brunch and want something that feeds a crowd without a lot of fuss. The glaze goes on while it’s still warm, so it melts right into every swirl.
Why You’ll Love This Recipe
- Starts with store-bought cinnamon rolls — no dough to make
- Feeds 8 people from one baking dish, perfect for brunch
- Soft, gooey centers with golden, puffed-up edges
- The cream cheese custard makes it taste like a bakery treat
Tips & Variations
- Make sure the cream cheese is properly soft before whisking, or you’ll be chasing lumps around the bowl
- Let the casserole sit for about 5 minutes after baking — it slices much more neatly
- It’s lovely served warm with fresh berries on the side to cut through the sweetness
Ingredients
Directions
Cut the cinnamon rolls into pieces and scatter them in a greased baking dish in an even layer.
Whisk together the eggs, milk, brown sugar, cream cheese, vanilla and cinnamon until mostly smooth — a few little bits of cream cheese are fine.
Pour the custard evenly over the cinnamon rolls and press down gently with a spoon so the pieces soak it up.
Cover with foil and bake at 350°F (175°C) for 25–30 minutes. Remove the foil and bake another 10–15 minutes, until the top is golden and the center is set.
Stir the powdered sugar with a little milk and vanilla into a pourable glaze and drizzle it over the warm casserole. Serve right away.
Conclusion
Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in the microwave for 30–45 seconds, or warm the whole dish in a low oven until heated through.
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