This Cinnamon Roll French Toast Casserole is a fun twist that combines cinnamon rolls and French toast in one delicious dish. Easy, delicious and bound to become a family favorite!
Make-ahead breakfasts are such time savers. I always have Breakfast Burritos in my freezer and make the Breakfast Casserole for the weekends.
CINNAMON ROLL FRENCH TOAST CASSEROLE
Cinnamon roll lovers, this one is for you! I have a fun twist on two classic weekend breakfast dishes that are combined into one casserole. Cinnamon rolls meet French toast for a mouth-watering, sweet and irresistible combination. I love my Cinnamon Roll Coffee Creamer when I don’t feel like mixing up the yeast dough and making a batch of my Easy Cinnamon Rolls. This casserole let’s me use the convenience of ready cinnamon rolls in a tube, stir it with a few ingredients and bake into one delicious weekend breakfast.
How to make Cinnamon Roll French Toast Casserole?
This casserole could not be easier to make.
- Simply cut each cinnamon roll ( unbaked, straight from the tube ) into 4 pieces.
- In a large measuring cup, whisk together eggs, milk and vanilla and pour over cinnamon roll pieces.
- Stir gently together.
- Pour mixture into prepared casserole dish and bake until golden brown on top and cinnamon roll bites are baked.
- Drizzle with cream cheese glaze and serve warm.
More Breakfast Casserole Recipes:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Cinnamon Roll French Toast Casserole recipe
Ingredients
- 2 tubes cinnamon rolls 8 rolls in each , reserve the cream cheese glaze
- 2 large eggs
- 1/2 cup milk I used 2%
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Butter a 2 quart dish and set aside.
- Cut each cinnamon roll into 4 pieces. Place all in prepared casserole.
- In a large measuring cup, whisk together eggs, milk and vanilla. Pour over roll pieces and gently stir well.
- Bake casserole in preheated oven for 25 to 30 minutes OR until the casserole is golden brown on top and the rolls ( especially in the center of the casserole ) are baked through.
- Remove casserole from oven and set on cooling rack. Cool slightly.
- Use the cream cheese glaze that came with cinnamon rolls and drizzle over casserole.
- Serve warm ( not hot! ).
Renee Walker says
Do I need to refrigerate if we don’t eat it all right away?
Angie Pate says
It was good, but we had egg pieces in it? What did I do wrong?
Anna Seekins says
Did to mix it up more!!!
Lawanda says
can I make this ahead and freeze it? if so do I bake it any before freezing it?
Sarah says
So I know you said you can prep the night before. Does that mean putting the egg mixture on the cut up cinnamon rolls before refrigerating or just cutting the rolls?
Jill Palacios says
I want to make sure that you bake this uncovered?
Anna@CrunchyCreamySweet says
Hi Jill! Yes, I baked it uncovered. Every oven is different so if you notice that your bread chunks are browning too fast, you can cover the dish with aluminum foil. I hope this helps!
Jill says
Thank you! Baking this in the morning for 45 people at a baby shower. Can’t wait to taste it!
Anna@CrunchyCreamySweet says
Yay! I hope you love it and it’s a hit at the baby shower!
Eileen Riccione says
Can you make this the night before and pop it in the. oven in the morning
Anna@CrunchyCreamySweet says
Hi Eileen! Yep, you can prep it the night before and bake the next day. Let me know how you like it!
Cheri Hamlett says
Are you using the Grands size cinnamon rolls or the regular size? I am considering topping this dish with pre-cooked turkey sausage crumbles – what do you think?
Anna@CrunchyCreamySweet says
Hi Cheri! I used regular size rolls. If you like the idea of turkey sausage with sweet rolls, I say go for it!
Micaela says
How long does it go in the oven and at what temp? Also what are the measurements of the ingredients?
Anna@CrunchyCreamySweet says
Hi Micaela! Everything is in the recipe box.
Judy says
Should I double this recipe for a 13 x 9 pan?
Anna@CrunchyCreamySweet says
Hi Judy! For the 13×9 pan you need 1.5 of the amounts. So: 3 tubes of cinnamon rolls, 3 eggs, 3/4 cup of milk, 1.5 teaspoons of vanilla. Bake for 30 to 35 minutes. I hope this helps! Let me know!
Veronica says
So this might be a silly question but does this need syrup or is the icing enough of a sweetener?
Natalie says
I seriously have thought the same thing…. But ive tweeked the recipe a little i put a little syrup in with my egg and vanilla mixture, just to get the maple under tones, then top with the icing, ieven sneak a little xtra syrup drizzle on top before i bake wuth this sinfully sweet breakfast you can go wrong, just think cinnamon rolls and french toast there the two basic breakfast staples …. If all else fails wing it the only issue ive ever came across is undercooking it and biting into a mouthfull and it still is doughy! Kinda ruins it for me at least. So just watch closely, and use foil if necessary, good luck
Heidi says
Your casserole looks STUNNING! What a way to celebrate the holiday! XO
Ashley says
I want to eat this whole thing myself!
Anita says
What a very tasting recipe. This was awesome and very simple an quick to make. I made this, this morning for myself and 5 kiddos. I was able to get 12 servings out of it. This was a hit for my family. Thank you for sharing. Happy Holidays.