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Cinnamon Roll French Toast Casserole

A cozy, crowd-pleasing breakfast bake made with cinnamon rolls, custard, and cream cheese icing — perfect for holidays or lazy weekends.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 squares
Course: Breakfast, Brunch
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Casserole
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
  • 5 large eggs
  • 0.75 cup milk whole or 2%
  • 0.5 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon nutmeg optional
Icing Drizzle
  • 2 oz cream cheese softened
  • 2 tablespoons powdered sugar
  • 1 tablespoon milk
  • 0.5 teaspoon vanilla extract
Optional Toppings
  • chopped pecans or walnuts
  • maple syrup
  • fresh berries

Equipment

  • 9x13 baking dish
  • Mixing bowl
  • Whisk
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Cut each cinnamon roll into quarters and scatter evenly in the baking dish.
  3. Whisk together eggs, milk, cream, vanilla, cinnamon, and nutmeg.
  4. Pour custard evenly over the rolls and gently press down.
  5. Bake uncovered for 25–30 minutes, until golden and set.
  6. Combine icing with cream cheese, sugar, milk, and vanilla to make drizzle.
  7. Drizzle over baked casserole and top with nuts or berries.

Notes

Perfect make-ahead breakfast! Assemble the night before and bake fresh in the morning.