Cinnamon Roll French Toast Casserole
In 15 minutes of hands-on work, this pan turns refrigerated cinnamon rolls into a weekend brunch centerpiece that feeds eight without standing over a griddle. I assemble it the night before when the…
Ingredients
- 2 (12.4-ounce) cans refrigerated cinnamon roll dough with icing packets
- 6 large eggs
- 1 1/2 cup whole milk
- 2 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 3 tablespoons pure maple syrup
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 1/2 cups fresh strawberries or blueberries
Instructions
- For an easy brunch morning, assemble the casserole up to 12 hours ahead: grease a 9-by-13-inch baking dish lightly with cooking spray or butter, set an oven rack in the center, and heat the oven to 350°F. If baking later, cover the assembled dish tightly and refrigerate it; let it stand at room temperature for 20 minutes before baking so the cold glass or ceramic dish is not shocked by the heat.
- Open both cans of cinnamon rolls and reserve the two icing packets in the refrigerator. Separate the rolls and cut each one into 6 even wedges with a sharp knife. Arrange the pieces in the prepared baking dish in a mostly even layer, with the spiral sides facing up where possible; smaller pieces will fill the gaps and help the casserole bake evenly.
- In a large bowl, whisk the 6 eggs until no streaks of white remain. Whisk in 1 1/2 cups whole milk, 2 teaspoons vanilla, 1 teaspoon cinnamon, and 3 tablespoons maple syrup until the mixture is smooth and lightly foamy. Whisking the eggs fully first prevents rubbery white patches and distributes the cinnamon and sweetness through the custard.
- Pour the custard slowly over the cinnamon-roll pieces, moving around the dish so the liquid reaches the corners rather than pooling in one spot. Press the pieces down gently with a spatula or clean fingertips until most are moistened, but do not mash them; the dough needs some structure to rise into tender, distinct pieces.
- Let the filled dish stand for 10 minutes at room temperature, or cover and refrigerate it overnight. During this pause, turn the pieces once with a spatula if the top still looks dry. The casserole is ready for baking when the dough looks plump and the custard has collected only in the bottom, not floating heavily over the top.
- Cover the dish loosely with aluminum foil and bake at 350°F for 20 minutes. The foil protects the exposed cinnamon-sugar spirals while the center warms and the custard begins to set. Keep the foil slightly tented so it does not stick to the dough as it rises.
- Remove the foil and continue baking for 15 to 18 minutes, rotating the dish halfway through for even browning. The casserole is done when the edges are deep golden brown, the center jiggles as one soft mass rather than sloshing, and a knife inserted between the pieces comes out with moist crumbs but no thin liquid custard. If the top browns too quickly, lay the foil loosely over it for the final minutes.
- While the casserole bakes, make the quick drizzle. Put the softened 4 ounces cream cheese and 1/2 cup powdered sugar in a bowl and beat with a spatula or hand mixer until smooth. Add 1 tablespoon of milk from the measured amount if needed, beating until the icing falls in a thick ribbon; loosen it with another teaspoon of milk only if it will not pour.
- Transfer the baked casserole to a cooling rack and let it rest for 8 to 10 minutes. This rest lets the egg custard finish setting while keeping the cinnamon-roll pieces tender; cutting immediately can release liquid and make the center seem undercooked. Warm each reserved icing packet for 5 to 8 seconds in the microwave, knead the packet carefully, and drizzle both packets and the cream-cheese mixture over the warm casserole.
- Scatter 1 1/2 cups fresh berries over the top just before bringing the dish to the table. Cut into 8 portions with a thin knife, serving each portion with both a browned edge and a soft center. Refrigerate leftovers in a covered container for up to 3 days; reheat individual portions in the microwave for 30 to 45 seconds or rewarm the whole covered dish at 300°F until hot.
Watch the Cinnamon Roll French Toast Casserole cooking video
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