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This past Thanksgiving, we started a new holiday tradition in our house: an easy, indulgent Overnight Cinnamon Roll Casserole for breakfast. Thanks to the simplicity and irresistible flavor of Sister Schubert's Cinnamon Yeast Rolls, it was such a hit that it’s bound to become a Christmas morning favorite, too!
For years, our family’s holiday dinners have always featured Sister Schubert's Parker House Style Rolls, so bringing Sister Schubert to our Thanksgiving breakfast table just made sense. With this comforting and delicious casserole, she’s made a memorable entrance!
Why You'll Love This Recipe
This Overnight Cinnamon Roll Casserole is perfect for feeding a crowd without the fuss. It’s a delicious blend of soft, warm cinnamon rolls soaked in a rich custard and topped with a sweet, nutty brown sugar crumble. Plus, you can prep everything the night before, making your holiday morning stress-free!
Ingredients You’ll Need
- 2 pans of Sister Schubert's Cinnamon Yeast Rolls (found in the freezer section)
- 4 large eggs
- 1 ½ cups milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Topping Ingredients:
- ½ cup brown sugar
- ½ cup chopped pecans
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted
Optional for Serving:
- Pure maple syrup for drizzling
Step-by-Step Instructions
- Prep the Cinnamon Rolls:
- Start with two pans of Sister Schubert's Cinnamon Yeast Rolls. Keep them in their original pans and slice them into bite-sized pieces by running a knife through the rolls in both directions.
- Assemble the Casserole:
- Place the cinnamon roll pieces into a greased baking dish, spreading them out evenly.
- Make the Custard:
- In a mixing bowl, whisk together the eggs, milk, cinnamon, and vanilla extract until fully combined.
- Pour this mixture evenly over the cinnamon roll pieces, making sure each one is coated with the custard.
- Add the Topping:
- In a separate bowl, mix together the brown sugar, pecans, cinnamon, and melted butter until it forms a crumbly texture.
- Sprinkle this topping evenly over the casserole.
- Refrigerate:
- Cover the dish with plastic wrap and refrigerate overnight, or for at least 4 hours, allowing the flavors to soak into the cinnamon rolls.
- Bake:
- The next morning, preheat your oven to 350°F (175°C).
- Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats.
- Bake for 30-35 minutes or until the casserole is golden brown and the topping is slightly caramelized.
- Serve:
- For an extra touch of sweetness, drizzle the baked casserole with pure maple syrup just before serving. Then, dive into that warm, cinnamon-y goodness!
Why This Recipe is Perfect for the Holidays
- Easy to Make Ahead: Prepare everything the night before, so you can wake up to a simple bake-and-serve breakfast.
- Crowd-Pleaser: This casserole is perfect for feeding a big group, whether it’s family or holiday guests.
- Delicious Comfort Food: The combination of gooey cinnamon rolls, rich custard, and a crunchy, sweet topping is sure to become a holiday favorite.
Tips for Success
- Don’t Skip the Overnight Rest: Letting the casserole sit overnight allows the custard to fully soak into the cinnamon rolls, making the dish even more flavorful.
- Adjust to Your Liking: Feel free to add raisins, dried cranberries, or even chocolate chips to the custard mixture for an extra festive twist!
Storage & Reheating
Leftover casserole can be stored in the refrigerator for up to 3 days. To reheat, simply pop a serving in the microwave for 30-45 seconds until warm.
This Overnight Cinnamon Roll Casserole is the ultimate holiday breakfast treat! With minimal prep and maximum flavor, it’s sure to become a new family tradition. Serve it up with a drizzle of maple syrup and watch it disappear!
We hope you enjoy this recipe and welcome it into your holiday traditions. Thanks for visiting The Kitchen is My Playground – we’d love to have you back soon!
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The above recipe draws inspiration from the renowned culinary experts, Sally, Chris and Lindsay.
Ingredients
Enjoy easy Overnight Cinnamon Roll Casserole, made with the convenience and deliciousness of Sister Schubert's Cinnamon Rolls. Perfect for serving up a crowd!
Total time: 80 M
- 2 packages Sister Schubert's Cinnamon Yeast Rolls {thawed or not thawed ... it doesn't matter}
- 6 eggs, beaten
- 2 c. half-and-half
- 1 c. milk
- 1/4 c. pure maple syrup
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- pinch salt
- 3/4 c. chopped pecans
- 1/2 c. brown sugar
- 1/4 c. cold butter, cut in small pieces
- 1/2 tsp. ground cinnamon
Instructions
- Spray a 9x13" baking pan with non-stick cooking spray. Cut cinnamon rolls into approximately 1-inch pieces: while still in the foil pan, run a knife through the rolls, making slices about 1/2-inch apart; rotate pan and repeat making slices perpendicular to the first slices. Place cinnamon roll pieces in the prepared baking pan, breaking up any large pieces with your fingers.
- Warm the icing packets that come in the cinnamon roll packages in the microwave for about 8 to 10 seconds. Drizzle/drip icing over the top of the cut cinnamon roll pieces.
- Combine beaten eggs, half-and-half, milk, maple syrup, vanilla, 1 teaspoon cinnamon, nutmeg, and salt; whisk until well combined. Pour evenly over cinnamon roll pieces.
- Combine chopped pecans, brown sugar, 1/2 teaspoon cinnamon, and butter in a small bowl. Cut with a pastry cutter, two knives, or your fingers until mixture resembles coarse crumbs. Sprinkle evenly over the top of the cinnamon rolls.
- Cover and refrigerate overnight {or at least 4 hours}.
- Bake, uncovered, at 350 degrees for 50-60 minutes until golden brown and set in the center. Serve with maple syrup to drizzle over the top.
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[…] Overnight Cinnamon Roll Casserole – A sweet cinnamon roll bake prepared the night before. Recipe here. […]