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Cinnamon Roll Breakfast Casserole Recipe

Cinnamon Roll Breakfast Casserole Recipe
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★★★★★

5 from 12 reviews

This Cinnamon Roll Breakfast Casserole is an easy and delicious morning treat combining soft cinnamon rolls with a rich custard and fruity pie filling. It offers a perfect blend of sweet cinnamon, tender bread, and flavorful apple or blueberry pie filling, baked to golden perfection and topped with creamy frosting. A wonderful make-ahead dish ideal for brunches or holiday mornings.

Ingredients

Scale

Cinnamon Rolls and Filling

  • 2 cans cinnamon rolls (refrigerated, regular size, not Grands)
  • 1 can pie filling (21 oz., apple or blueberry)

Custard Mixture

  • 3 large eggs
  • 1/2 cup evaporated milk (or half and half)

Topping

  • 1 teaspoon cinnamon and sugar mix (for sprinkling on top if using apple pie filling)
  • Frosting that comes with the cinnamon rolls (for serving)

Instructions

  1. Prepare the custard: In a medium bowl, whisk together the 3 eggs and 1/2 cup evaporated milk until fully combined. Set this mixture aside.
  2. Preheat and prepare pan: Spray a 13×9-inch baking dish with non-stick spray. Preheat your oven to 375°F (190°C).
  3. Cut cinnamon rolls: Open the cans of cinnamon rolls and cut each roll into 6 pieces, creating small bite-sized chunks. Place the pieces in a large mixing bowl.
  4. Combine with pie filling: Pour the 21 oz. can of apple or blueberry pie filling into the bowl with the cinnamon roll pieces. Gently fold together, ensuring the rolls are coated but not overly broken apart. Spread this mixture evenly into the prepared baking dish.
  5. Add custard and topping: Pour the whisked egg and evaporated milk mixture evenly over the cinnamon roll and pie filling in the pan. If using apple pie filling, sprinkle the top evenly with the cinnamon and sugar mix for extra flavor and crunch.
  6. Bake the casserole: Place the casserole in the preheated oven and bake for 30 to 33 minutes, or until the top rolls turn golden brown and the egg custard is fully set with no runniness.
  7. Rest and serve: Remove the casserole from the oven and allow it to rest in the pan for 5 to 10 minutes to set further. Cut into squares, drizzle or squeeze the frosting that came with the cinnamon rolls onto each piece, and serve warm.

Notes

  • You can substitute evaporated milk with half and half or whole milk for a creamier custard.
  • If using blueberry pie filling, the cinnamon and sugar sprinkle is optional but recommended for added texture.
  • Make sure not to overmix the pie filling and rolls to prevent the rolls from becoming mushy.
  • This casserole can be prepared the night before; cover and refrigerate, then bake in the morning. You may need to add additional baking time if from cold.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.

Nutrition

Keywords: cinnamon roll casserole, breakfast casserole, brunch recipe, cinnamon roll recipe, easy breakfast, cinnamon roll bake, pie filling casserole

Find it online: https://zarameals.com/cinnamon-roll-breakfast-casserole-recipe/