Who wouldn’t want to wake up to this fragrant (and easy!) cinnamon roll French toast casserole?
Refrigerated cinnamon rolls are cut into bite-sized pieces and baked in a rich and creamy custard with pecans and drizzled with icing.
It’s the perfect Christmas morning breakfast or holiday brunch dish.
This French toast casserole can be prepped up to 24 hours ahead!
So versatile; add nuts, fruits, or cream cheese to switch it up.
Cinnamon rolls – This recipe calls for cans of cinnamon rolls, any brand will work
Custard – Use large eggs and milk, cream, or even a flavored coffee creamer like vanilla, cinnamon, or pumpkin.
Nuts – I love pecans but try walnuts or sliced almonds. For a nut-free version, use dried cranberries, raisins, or currants.
Variations – Customize cinnamon roll French toast by mixing in flaked coconut, berries, mini chocolate chips, butterscotch chips, or even a swirl of Nutella. Instead of the cinnamon roll icing try topping it with this cream cheese icing.
Melt and spread butter in the bottom of the baking dish.
Cut up cinnamon rolls as directed (recipe below).
Whisk custard ingredients and stir in cinnamon roll pieces and pecans.
Pour the mixture into the casserole dish and bake until the top is golden brown.
Cool before icing and serve warm.
Besides the icing that comes with the cinnamon rolls, we love warmed maple syrup and a dollop of homemade whipped cream, strawberry or blueberry sauce, or this super easy caramel sauce.
Make ahead: Prep the custard and biscuits in advance and store in the refrigerator overnight until ready to assemble and bake.
Leftovers: Keep leftover cinnamon roll French toast casserole in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or under the broiler until the top is golden brown.
Cinnamon Rolls Go Great With…
Did you enjoy this Cinnamon Rolls French Toast Casserole? Be sure to leave a comment and rating below.
Cinnamon Roll French Toast Casserole
Cinnamon roll French toast casserole is full of sweet decadence in every bite.
For Topping
Preheat the oven to 375°F.
Pour the melted butter into a 9×13 casserole dish and spread along the bottom.
Open the cinnamon rolls and cut each roll in half. Cut each half into 3 pieces.
In a large bowl, beat the eggs, milk, cinnamon, vanilla, and brown sugar.
Add the cinnamon roll pieces and pecans. Toss well to coat.
Transfer to the prepared casserole dish.
Bake uncovered for 15 minutes. Cover, and bake an additional 13 to 18 minutes or until golden brown and a knife inserted in the center comes out clean.
Remove from the oven and let cool for 10 minutes.
Drizzle icing over the casserole.
Top with whipped cream and additional cinnamon for serving.
Calories: 243 | Carbohydrates: 10g | Protein: 5g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 48mg | Potassium: 138mg | Fiber: 2g | Sugar: 8g | Vitamin A: 356IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
