Cinnamon Roll Breakfast Casserole Recipe

0 Preheat oven to 350°F.
1 Grease a 9x13-inch baking dish like you mean it—spray, butter, or both.
2 Cut each cinnamon roll into quarters and scatter the pieces evenly in the dish.
3 Add the cream cheese cubes, tucking them between cinnamon roll pieces so each bite gets a surprise pocket of creamy goodness.
4 In a medium bowl, whisk together eggs, cream, brown sugar, vanilla, cinnamon, salt, and melted butter until smooth.
5 Pour the custard evenly over the cinnamon rolls. If you’re using pecans, sprinkle them on top.
6 Bake uncovered for 35–40 minutes, or until golden brown and the center is just set. (If it jiggles more than you on a Friday night, give it a few more minutes.) It should read 180℉-190℉ when done.
For Overnight Cinnamon Roll Casserole
8 Assemble it completely up through step 6 (the point where you’ve poured the custard over and sprinkled pecans).
9 Cover tightly with plastic wrap or foil and refrigerate overnight—8 to 12 hours is the sweet spot.
10 The next morning, pull it out of the fridge and let it sit on the counter for 20–30 minutes while the oven preheats to 350°F. This takes the chill off and helps it bake evenly.
11 Bake as directed, but add about 5 extra minutes to the cook time since it’s starting cold.
Icing
13 Warm the reserved icing in the microwave for about 15 seconds until pourable.
14 Drizzle it all over the warm casserole, watch it melt into the nooks and crannies, and try not to eat half the pan immediately.
Slow cooker instructions
18 Add all the ingredients except the icing to a greased slow cooker.
17 Cook on low for 3–4 hours and watch the edges. It should read 180℉-190℉ on an instant read thermometer when done.