Cinnamon Roll Casserole with Cream Cheese Glaze (classic)
Printed from Inclusive Kitchen — Cinnamon Roll Casserole with Cream Cheese Glaze
Cinnamon roll casserole is a delightful twist on the classic breakfast treat, combining the flavors of cinnamon rolls with the ease of a casserole. This dish is perfect for brunch gatherings or cozy family breakfasts, as it allows you to serve a crowd without the fuss of rolling and baking individual cinnamon rolls. The warm, gooey center filled with cinnamon and sugar is complemented by a rich cream cheese glaze that adds a touch of indulgence.
Historically, cinnamon rolls have been a beloved pastry in many cultures, but they gained particular popularity in the United States during the 20th century. The casserole version emerged as a convenient way to enjoy the flavors of cinnamon rolls without the labor-intensive process of making each roll from scratch. It’s a dish that brings comfort and nostalgia, making it a favorite for holidays and special occasions.
To prepare this casserole, you’ll start with refrigerated cinnamon roll dough, which makes the process quick and easy. The dough is cut into pieces and layered in a baking dish, then soaked in a rich custard mixture that ensures every bite is flavorful and moist. Once baked, the casserole is drizzled with a creamy glaze that takes it over the top. It’s a dish that’s sure to impress, even if you’re still in your pajamas when you serve it. Just remember, calories don’t count on weekends—or so they say!
Ingredients
- 2 (12.4 oz cans) refrigerated cinnamon roll dough
- 4 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 cup sugar
- 4 oz cream cheese
- 1 cup powdered sugar
- 2 tablespoons butter
- 2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). This temperature is ideal for baking the casserole evenly, ensuring a golden-brown top.
- Grease a 9x13-inch baking dish with non-stick spray or butter. This will prevent the casserole from sticking and make for easier serving.
- Open the cans of refrigerated cinnamon roll dough and cut each roll into quarters. This allows the dough to soak up the custard mixture and bake evenly.
- In a large mixing bowl, whisk together 4 eggs, 1 cup of milk, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and 1/2 cup of sugar until well combined. This custard mixture will infuse the dough with flavor.
- Place the cut cinnamon roll pieces into the greased baking dish, spreading them out evenly. Make sure to leave some space between the pieces for even cooking.
- Pour the egg mixture over the cinnamon roll pieces, ensuring they are all coated. Use a spatula to gently press down the dough to help it absorb the custard.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. This indicates that the casserole is fully cooked.
- While the casserole is baking, prepare the cream cheese glaze. In a medium bowl, beat 4 oz of cream cheese with 1 cup of powdered sugar and 2 tablespoons of softened butter until smooth.
- Add 2 tablespoons of milk to the glaze mixture, adjusting the consistency as needed. You want it to be pourable but still thick enough to hold its shape.
- Once the casserole is done baking, remove it from the oven and let it cool for about 5 minutes. This resting time helps the casserole set up a bit.
- Drizzle the cream cheese glaze over the warm casserole, allowing it to melt into the crevices. This adds a luscious finish that makes each bite irresistible.
- Serve warm, and enjoy with a side of fresh fruit or a hot cup of coffee. This dish is perfect for sharing, but you might want to keep a slice for yourself!
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a quick breakfast treat.
- Feel free to customize this recipe by adding nuts or dried fruit to the casserole before baking. It’s a versatile dish that can be tailored to your taste.
Nutrition (per serving)
- Calories: 350
- Carbs g: 45
- Protein g: 8
- Fat g: 15
- Sugar g: 20
