Cinnamon Roll French Toast Casserole

4.99 from 255 votes

Quick prep cinnamon roll French toast casserole has all of the goodness of warm cinnamon rolls, with the ease of an overnight casserole.

Prep Time15

Cook Time35

Refrigerate6

Total Time6 50

Course: Breakfast

Cuisine: American

Servings:

Coat a 9x13-inch baking dish with non-stick cooking spray. Cut the frozen cinnamon rolls into quarters, and spread them evenly into the bottom of the baking dish.
The frozen rolls may need to sit at room temperature for 30- 40 minutes before you can quarter them with kitchen shears or a sharp knife.
In a medium bowl, combine the eggs, milk, sugar, vanilla, cinnamon, and nutmeg. Whisk and pour over the cinnamon roll pieces. Cover the baking dish with plastic wrap and refrigerate overnight (at least 6-8 hours, no more than 24 hours). Rolls will begin to thaw and rise.
If the custard settles at the bottom of the pan, gently fold the custard back into the rolls before baking.
Preheat oven to 375°F. Remove the plastic wrap and bake for 35-40 minutes or until the rolls are golden brown on top.
If the top is browning before the middle is baked, tent it with foil for the remainder of the baking time.
Remove from oven and frost with the cream cheese frosting from the cinnamon roll package (if desired). You can also top with your favorite syrup.

Recipe tips.

We like to use frozen Rhodes Cinnamon Rolls, but 2 cans of refrigerated Pillsbury Cinnamon Rolls can be used. Cut each roll into 8 pieces, place them in the baking dish, and pour the egg custard over the top. Bake at 375°F for 25-30 min.
For a creamier casserole, use whole milk or half and half, but a lower-fat milk can also be used.
We sprinkle in some chopped nuts or mix in blueberries when we have them.

Store leftovers in an airtight container in the fridge for 3-5 days or freeze for up to 3 months.