Cinnamon Roll Casserole
Easy cinnamon roll casserole is made with canned cinnamon rolls and apple pie filling for a simple and delicious breakfast. Make it just before you plan to serve it or prep it the night before and bake it in the morning.
Servings 8
Ingredients
- 2 cans refrigerated cinnamon rolls 12.4 ounces each
- 1 can apple pie filling 21 ounces (see notes)
- 4 large eggs
- ⅔ cup heavy cream
- 1 teaspoon pure vanilla extract
- ½ teaspoon apple pie spice
- Pinch of salt
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
- Open the cans of cinnamon rolls. Set the included icing packets aside for later.2 cans refrigerated cinnamon rolls
- Separate the cinnamon rolls and cut each one into 4 pieces. Add all of the cinnamon roll pieces to the prepared baking dish along with the apple pie filling. Stir to combine.1 can apple pie filling
- In a large measuring cup or a bowl, whisk together the eggs, cream, vanilla, apple pie spice, and salt until smooth and well combined. Pour this mixture over the cinnamon rolls and pie filling, stirring gently with a spatula to make sure everything is covered with the custard.4 large eggs, ⅔ cup heavy cream, 1 teaspoon pure vanilla extract, ½ teaspoon apple pie spice, Pinch of salt
- Allow to rest at room temperature for 30 minutes, or cover and refrigerate overnight.
- Bake for 35-40 minutes, or until golden brown and the center is set.
- Allow to cool for 5-10 minutes before topping with the reserved icing.
Notes
For a summery version, swap the apple pie filling for peach pie filling. You can still use the apple pie spice in the custard, as those spices pair well with peaches, too.
