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Warm cinnamon roll casserole in a white dish, garnished with powdered sugar and mint leaves.

Cinnamon Roll Casserole

This cinnamon roll casserole is a delightful twist on a classic breakfast favorite. Easy to prepare with rich custard, gooey cinnamon rolls, and golden raisins, it’s perfect for any occasion!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 5 hours 15 minutes
Course Breakfast
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 large egg yolks
  • 2 large eggs
  • 2 cups milk
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 (16-oz.) package frozen cinnamon rolls
  • 1/2 cup golden raisins
  • 2 tablespoons butter, cut into 1/4-inch cubes

Instructions
 

  • In a large mixing bowl, whisk together the egg yolks, eggs, milk, sugar, cinnamon, vanilla extract, and salt until fully combined and smooth.
  • Break apart the frozen cinnamon rolls into chunks and chop them into bite-sized pieces. Place them in a lightly greased 11 x 7-inch baking dish.
  • Scatter the golden raisins evenly over the cinnamon roll pieces, tossing lightly with your hands to distribute them throughout.
  • Pour the prepared egg mixture evenly over the cinnamon rolls and raisins, ensuring all pieces are coated. Dot the top with the butter cubes for extra richness.
  • Cover the dish tightly with plastic wrap or aluminum foil, and refrigerate for 4 to 24 hours to allow the flavors to meld and the rolls to absorb the custard.
  • When ready to bake, preheat your oven to 325°F. Remove the casserole from the fridge and discard the covering.
  • Bake, uncovered, for 55 minutes to 1 hour, or until the casserole is set in the center and the top is golden brown. You’ll know it’s ready when it springs back slightly when tapped in the middle.
  • Let the casserole rest for 5 minutes before slicing and serving. Enjoy warm for the best results!