Cinnamon Roll Casserole Recipe

Cinnamon rolls: Pre-made, refrigerated dough that serves as the base of the casserole.

Eggs: Helps to create a custard-like texture and binds the ingredients together.

Heavy cream: Adds richness and creaminess to the custard mixture.

Cinnamon: Provides a warm, spicy flavor that complements the sweetness of the rolls.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Maple syrup: Adds sweetness and a distinct maple flavor to the casserole.

When cutting the cinnamon rolls into quarters, use a sharp knife to ensure clean cuts and avoid squishing the dough. This will help the pieces maintain their shape and texture during baking. Additionally, make sure the baking dish is well-greased to prevent sticking and to allow for easy serving. For an extra touch of flavor, you can sprinkle a bit of brown sugar over the top before baking to create a caramelized crust.

• 2 cans refrigerated cinnamon rolls - Substitute with homemade cinnamon roll dough: Making your own dough allows for more control over ingredients and can be fresher and more flavorful.

• 4 units eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative and adds a slight nutty flavor.

• ½ cup heavy cream - Substitute with coconut cream: Coconut cream provides a similar richness and creaminess, making it a good dairy-free option.

• 2 teaspoon cinnamon - Substitute with pumpkin pie spice: This blend includes cinnamon along with nutmeg, ginger, and cloves, adding a more complex flavor profile.

• 2 teaspoon vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that can add a unique twist to the dish.

• ¼ cup maple syrup - Substitute with honey: Honey provides a similar sweetness and viscosity, though it will impart a slightly different flavor.

• Allow the cinnamon roll casserole to cool completely before storing. This helps prevent condensation, which can make the casserole soggy.

• For short-term storage, cover the baking dish tightly with plastic wrap or transfer the casserole to an airtight container. Store in the refrigerator for up to 3-4 days.

• To reheat, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover with aluminum foil. Heat for about 15-20 minutes or until warmed through. Alternatively, you can microwave individual portions for 1-2 minutes.

• For freezing, cut the cooled casserole into individual portions. Wrap each portion tightly in plastic wrap and then in aluminum foil. This double wrapping helps prevent freezer burn.

• Place the wrapped portions in a freezer-safe bag or container. Label with the date and contents. The casserole can be frozen for up to 2 months.

• To thaw, transfer the desired number of portions to the refrigerator and let them thaw overnight.

• Reheat thawed portions in the oven at 350°F (175°C) for about 15-20 minutes, or microwave for 1-2 minutes until heated through.

• For an extra touch, drizzle some additional maple syrup or a dusting of powdered sugar over the reheated casserole before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover cinnamon roll casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Heat for about 15-20 minutes, or until warmed through.
  5. Remove the foil for the last 5 minutes to let the top crisp up slightly.

• Microwave Method:

  1. Place a portion of the cinnamon roll casserole on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. If not heated through, continue in 30-second intervals until warm.

• Stovetop Method:

  1. Place a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or oil to the skillet.
  3. Place a portion of the cinnamon roll casserole in the skillet.
  4. Cover with a lid to help retain moisture.
  5. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the leftover cinnamon roll casserole in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't overcook.
  4. If needed, extend the time by 1-2 minutes until fully warmed.

• Oven: Used to bake the casserole at a consistent temperature of 375°F (190°C).

• Baking dish: A greased dish where the cinnamon rolls and egg mixture are combined and baked.

• Mixing bowl: Used to whisk together the eggs, heavy cream, cinnamon, and vanilla extract.

• Whisk: Essential for blending the egg mixture smoothly.

• Knife: Used to cut the cinnamon rolls into quarters.

• Measuring cups: Necessary for measuring the heavy cream and maple syrup accurately.

• Measuring spoons: Used to measure out the cinnamon and vanilla extract precisely.

• Spatula: Helpful for spreading and leveling the mixture in the baking dish.

• Cooling rack: Allows the casserole to cool evenly after baking.

Use pre-cut cinnamon rolls: Opt for pre-cut cinnamon rolls to save time on slicing.

Mix ingredients ahead: Whisk the eggs, heavy cream, cinnamon, and vanilla extract the night before and store in the fridge.

Preheat the oven early: Start preheating your oven while you prepare the ingredients to save waiting time.

Use a non-stick spray: Grease the baking dish with a non-stick spray for easy cleanup.

Line the baking dish: Line the dish with parchment paper to make removing the casserole easier and quicker.