Cinnamon Roll French Toast Casserole

This Cinnamon Roll French Toast Casserole is the ultimate treat for cozy mornings or festive brunches when you want something a little extra special but still effortless to assemble. Pillowy cinnamon rolls get baked in a rich vanilla custard and finished with a sweet icing drizzle. It is an irresistible cross between bread pudding and classic French toast that absolutely delights everyone at the table.

Every time I make this casserole, the kitchen fills with warm cinnamon and vanilla. My family lines up at the oven asking when they can dig in. It is requested for every birthday breakfast in my house and there are never any leftovers.

Ingredients

• Refrigerated cinnamon rolls: These are the base for the whole recipe Their plush dough stays soft while baking and soaks up the custard beautifully Always check for good quality icing and plenty of cinnamon in the rolls
• Eggs: Essential for setting the custard Go for large grade eggs with rich yolks for the best texture
• Whole milk: Provides a creamy custard Whole milk yields the most luxurious result You can substitute 2 percent but avoid skim
• Heavy cream: Adds extra silkiness and richness Use fresh cream without additives for optimal flavor
• Granulated sugar: Sweetens the custard just enough A finer granule dissolves best into the milk mixture
• Vanilla extract: Brings out the warmth of the cinnamon Always use pure vanilla for best results
• Ground cinnamon: Intensifies the cinnamon flavor in the casserole Choose a high quality fresh ground cinnamon for boldness
• Salt: A small amount sharpens all the flavors in the dish
• Unsalted butter: For the topping and to boost flavor Always melt butter gently so it does not brown
• Brown sugar: Adds caramel notes to the topping Choose soft moist brown sugar so it mixes easily
• Chopped pecans: Optional but add crunch and nutty flavor Use only fresh nuts no off smells
• Fresh berries or powdered sugar for serving: Add a fresh burst or classic bakery finish

Instructions

Prep the Oven and Dish:

Preheat your oven to 350 degrees Fahrenheit Set a rack in the center. Generously grease your baking dish with butter or nonstick spray so clean up is a breeze

Prepare the Cinnamon Roll Base:

Pop open the cans and set the icing aside. With a sharp knife cut each cinnamon roll into four equal pieces. Drop the pieces into the greased baking dish trying to scatter them evenly for even baking

Mix the Custard:

In a large mixing bowl combine eggs whole milk heavy cream granulated sugar vanilla extract ground cinnamon and salt. Use a whisk and beat until the mixture is completely smooth and no streaks of egg remain

Soak the Cinnamon Rolls:

Slowly pour the custard mixture over the cinnamon roll pieces. Use the back of a spoon to gently press everything down. You want the rolls to soak up as much liquid as possible for that bread pudding effect

Make the Buttery Topping:

Melt the butter and mix it in a small bowl with brown sugar and cinnamon. Stir until it forms a thick glossy paste. Drizzle or dollop this mixture evenly all over the unbaked casserole

Bake the Casserole:

Slide the dish onto the center rack and bake for thirty five to forty minutes. Check for doneness by gently shaking the pan. The top should be set and golden while the center should not jiggle much. If it begins to brown too quickly loosely tent with foil

Cool and Add Icing:

Let the casserole rest for ten minutes after baking so it sets. Warm the reserved icing in the microwave until pourable then drizzle it generously over the top

Serve Warm:

Cut into generous portions and serve straight from the pan. Add fresh berries or a dusting of powdered sugar for extra flair

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Whenever I use local farm eggs the custard gets extra golden and flavorful. My grandma used to sneak toasted pecans into the topping which added the perfect crunch. Now it is a little family tradition when I bake this for special mornings.

Storage tips

Allow leftover casserole to cool completely before covering and refrigerating You can store it for up to three days in an airtight container Reheat individual portions in the microwave or cover the dish with foil and warm in a low oven for best results For longer storage wrap tightly and freeze for up to two months Thaw in the fridge overnight before reheating

Ingredient substitutions

If you prefer a lighter casserole use half and half instead of heavy cream To make it dairy free sub in your favorite non dairy milk and plant based butter though you may need to skip the icing from most store bought rolls Add diced apples or raisins for a twist or use orange zest for a fragrant variation

Serving suggestions

Serve hot for breakfast with a platter of fresh fruit bacon or sausage if you like a savory contrast and hot coffee or cocoa On special days add an extra swirl of whipped cream or even a scoop of vanilla ice cream for brunch dessert

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Bake this casserole at your next breakfast gathering and watch it disappear quick It is a surefire crowd-pleaser that always brings a little extra coziness and joy to the table

Common Recipe Questions

→ Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole the night before. Cover and refrigerate, then bake fresh in the morning.

→ Are homemade cinnamon rolls suitable for this dish?

Homemade cinnamon rolls work well. Ensure they are baked or slightly underbaked before assembling.

→ What toppings pair well with this casserole?

Try chopped pecans, fresh berries, powdered sugar, or extra drizzles of reserved icing for extra flavor.

→ How do I store leftovers?

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave.

→ Can I use low-fat milk or a dairy alternative?

Whole milk gives a rich flavor, but you can substitute with low-fat milk or plant-based milk if preferred.