Cinnamon Roll French Toast Casserole

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 I made this for a Bible study get together here in the Barndominium.  EVERYONE love this.  There are many variations of this and I added more topping since I felt it needed it.  I made this the night before, left out the pecans and baked it before they came at 10.  

Cinnamon Roll French Toast Casserole

Serves: 6-8

2 cans Cinnamon rolls--not the grands size

1/2 cup butter, melted

1/3 cup sugar

2 eggs

3/4 cup heavy whipping cream

3 tsp cinnamon

1/4 tsp nutmeg

2 tsp vanilla extract

1/2 cup chopped pecans, optional


Icing from cinnamon roll packages

1 cup powdered sugar

2-3 T milk


In a large glass bowl, melt butter with sugar.

Beat in eggs, cream, cinnamon, nutmeg and vanilla.

Open canned cinnamon rolls, slice each cinnamon roll into fourths. Place cinnamon roll pieces into the bowl of egg mixture and toss to thoroughly coat. Then pour into a greased 9×13 casserole dish and spread out evenly. 

Sprinkle with pecans, if using, and then bake on 350˚ on a low rack for 35-40 minutes or until brown 

Remove casserole from oven. Warm icing from cinnamon rolls in microwave for 15 seconds, add powdered sugar and milk and mix well; pour evenly over bake.

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