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Best Easy Light Overnight Cinnamon Roll Casserole

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A lighter overnight cinnamon roll casserole using refrigerated cinnamon rolls, a custard-like egg mixture, and a reduced-fat cream cheese topping. Prep the night before and bake in the morning for a warm, gooey, and indulgent breakfast or brunch.

Ingredients

Scale
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls (with cream cheese icing)
  • 4 large eggs, room temperature
  • 1 cup milk (2% or whole)
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 oz reduced-fat cream cheese, softened
  • 2 tablespoons pure maple syrup (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • 2–3 tablespoons milk (for topping)
  • Optional: 1/2 cup chopped pecans or walnuts, toasted
  • Optional: 1/3 cup raisins or dried cranberries
  • Optional: 1 apple, peeled and diced

Instructions

  1. Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Open both cans of cinnamon rolls; set aside the icing packets. Cut each cinnamon roll into quarters (about 48 pieces).
  3. Scatter the cut cinnamon roll pieces evenly in the prepared dish. If using optional add-ins (pecans, raisins, apple), sprinkle them over the rolls now.
  4. In a large bowl, whisk together eggs, milk, 1/4 cup maple syrup, 1 teaspoon vanilla, cinnamon, and salt until smooth and slightly frothy.
  5. Slowly pour the custard mixture evenly over the cinnamon roll pieces. Gently press down with a spatula to coat all pieces.
  6. Cover the dish tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight (up to 24 hours).
  7. When ready to bake, preheat oven to 350°F (175°C). Remove casserole from fridge and let sit on counter for 15 minutes.
  8. Bake uncovered for 30-35 minutes, until top is golden brown and center is set (internal temperature 165°F or knife inserted comes out clean).
  9. While casserole bakes, make the topping: In a small bowl, beat softened cream cheese with a hand mixer until smooth. Add reserved icing from cinnamon roll cans, 2 tablespoons maple syrup, and 1/2 teaspoon vanilla. Beat until combined. Add milk 1 tablespoon at a time until drizzle-able consistency.
  10. Let casserole cool for 5-10 minutes. Drizzle cream cheese topping over the top. Serve warm.

Notes

For best texture, refrigerate 8-12 hours. Do not exceed 24 hours to avoid sogginess. Use room temperature eggs for a smooth custard. Toast nuts before adding for deeper flavor. If edges brown too quickly, tent with foil during last 10 minutes of baking. Topping can be made up to 3 days ahead and stored in the fridge. Casserole freezes well for up to 3 months.

Nutrition

Keywords: cinnamon roll casserole, overnight casserole, light cinnamon roll, brunch recipe, holiday breakfast, easy cinnamon roll casserole

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