Christmas Cinnamon Roll Breakfast Casserole

Christmas Cinnamon Roll Breakfast Casserole

Cut refrigerated cinnamon rolls into pieces, coat them with a cinnamon-vanilla custard, and bake until the tops are golden and the centers are soft but cooked through. The included icing goes on after baking, where it drapes over the warm, irregular pieces.

You can assemble the casserole the night before or bake it the same morning. Either way, check the center rather than relying on the timer alone: larger rolls and a chilled dish may need more time.

Ingredients for Christmas Cinnamon Roll Breakfast Casserole

• 1 tablespoon butter, for greasing the baking dish
• 2 cans refrigerated cinnamon rolls, about 12.4 ounces each, with icing included (about 700g)
• 4 large eggs
• 1/2 cup half-and-half (120g)
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• About 1 cup fresh strawberries and blueberries, for serving (optional)

Whole milk can replace the half-and-half for a lighter custard. Keep the packaged icing separate for the finish; the rolls and icing provide enough sweetness without added sugar.

How to Make Christmas Cinnamon Roll Breakfast Casserole

1. Prepare the dish: Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch baking dish with the butter. Separate the rolls, reserve the icing, and cut each roll into quarters. Arrange the pieces in an even layer with some space between them.
2. Add the custard: Whisk the eggs, half-and-half, cinnamon, and vanilla until uniform, with no streaks of egg white. Pour evenly over the dough, then spoon custard over any dry-looking pieces. Avoid letting it pool in one corner; even coverage helps prevent eggy patches.
3. Bake: Bake uncovered for about 30 to 35 minutes, starting to check at 30 minutes. The top should be puffed and golden in spots, and the center pieces should be set rather than wet or doughy. If needed, continue baking in short increments. Loosely cover with foil if the top browns before the center is done.
4. Rest and ice: Let the casserole rest for about 5 minutes. If the icing is too thick to drizzle, warm it briefly and stir until it flows easily. Drizzle generously over the warm casserole.
5. Serve: Spoon the casserole into soft, irregular portions. Add fresh strawberries and blueberries alongside, if desired; do not bake them into the casserole.

Make It the Night Before

Arrange the cut dough in the greased dish and pour the custard over it. Cover and refrigerate overnight. The next morning, let the dish sit out briefly while the oven preheats, then bake as directed. A chilled casserole may need more than 35 minutes, so check the center before removing it from the oven.

For a different baked holiday breakfast, try Cranberry Orange French Toast Casserole.

How to Tell When the Center Is Done

The exposed pieces may brown before the middle finishes baking. Check a piece near the center: its interior should be soft, but it should not look like wet, raw dough. A knife inserted near the center should not come out with raw dough on it. If the top is already golden, cover loosely with foil and keep baking, checking again after a few minutes.

How to Store and Reheat Leftovers

Cool leftovers promptly, then cover the dish or transfer portions to an airtight container. Refrigerate for 3 to 4 days. Reheat an individual portion in the microwave in short intervals, about 15 to 20 seconds at a time, until warm. For a larger amount, cover and warm in a 350°F oven for about 10 to 15 minutes, or until heated through.

For longer storage, wrap cooled portions and freeze in a freezer-safe container for up to about 2 months. Thaw in the refrigerator before reheating. The icing and soft texture may be less appealing after freezing and thawing.

Nutrition

Approximate nutrition per serving, based on 8 servings: 350 calories, 8g protein, 12g fat, and 51g carbohydrates. Approximate nutrition per 100g: 270 calories, 6g protein, 9g fat, and 39g carbohydrates. Values vary by cinnamon roll brand and package size.