How To Make Overnight Cinnamon Roll Casserole
This overnight cinnamon roll casserole is quick and easy to make ahead, drizzled with a heavenly cream cheese frosting, and so delicious!
Serves:
Ingredients
For Cinnamon Rolls:
- 12eggs
- 1½cupsmilk
- 2tbspCinnamon
- 1tbsppure vanilla extract
- 1loafchallah bread,cubed
- ÂĽcupbutter,melted
- ÂĽcupbrown sugar
For Cream Cheese Icing:
- 4ozcream cheese,softened
- 1cuppowdered sugar
- 1tsppure vanilla extract
- 3tspmilk
Instructions
Cinnamon Rolls:
-
Mix eggs, milk, 1 tablespoon of the cinnamon, and vanilla extract in a large bowl with wire whisk until well blended. Add bread cubes, and toss until they are evenly coated with the milk mixture.
-
Pour into a 13×9-inch baking dish that has been prepared with cooking spray. Cover and refrigerate for at least 4 hours, or overnight.
-
When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the refrigerator.
-
In a small bowl, whisk together the melted butter, brown sugar, and remaining 1 tablespoon of cinnamon until combined. Drizzle the mixture evenly over the casserole.
-
Bake uncovered for 25 to 30 minutes or until golden brown. While the casserole is baking, prepare the cream cheese icing
-
Once the casserole is cooked through and toasted on top, remove it from the oven and transfer to a wire cooling rack. Drizzle the cream cheese icing over the top of the casserole. Then serve warm, drizzled with extra icing if desired.
Cream Cheese Icing:
-
Whisk cream cheese, powdered sugar, and vanilla extract together until smooth. Add the milk until it reaches your desired consistency.
-
Use immediately, or refrigerate in a sealed container for up to 3 days.
Nutrition
- Calories:Â 319.61kcal
- Fat:Â 14.61g
- Saturated Fat:Â 6.83g
- Trans Fat:Â 0.17g
- Monounsaturated Fat:Â 4.56g
- Polyunsaturated Fat:Â 1.61g
- Carbohydrates:Â 35.51g
- Fiber:Â 1.61g
- Sugar:Â 15.70g
- Protein:Â 10.86g
- Cholesterol:Â 204.10mg
- Sodium:Â 263.04mg
- Calcium:Â 123.37mg
- Potassium:Â 173.40mg
- Iron:Â 2.15mg
- Vitamin A: 175.74µg
- Vitamin C:Â 0.05mg
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