desserts

Overnight Cinnamon Roll Casserole

Save time and energy with our Overnight Cinnamon Roll Casserole. Ingredients come together the night before – bread, milk, cinnamon and vanilla. Morning of, bake until golden brown. A final drizzle of traditional cream cheese frosting takes it to holiday-worthy proportions.
10 min
PREP TIME
25 min
COOK TIME
320
CALORIES
10
INGREDIENTS
12
Servings

INGREDIENTS

  • 12 eggs
  • 1 1/2 cups (375 ml) plus 3 tbsp (45 mL) milk divided
  • 7 tsp (35 ml) Ground Cinnamon divided
  • 4 tsp (20 ml) Pure Vanilla Extract divided
  • 1/4 tsp (1 ml) baking powder
  • 1 loaf challah bread or egg bread cubed
  • 6 tbsp (90 ml) butter melted
  • 6 tbsp (90 ml) firmly packed brown sugar
  • 1/2 cup (125 ml) cream cheese, softened
  • 3 tbsp (45 ml) powdered sugar

Preparation

  • 1 Mix eggs, 1 ½ cups (375 mL) of the milk, 3 tsp (15 mL) of the cinnamon, 3 tsp (15 mL) of the vanilla, and baking powder in a large bowl with wire whisk until well blended. Add cubed bread; toss well to coat. Pour into 13x9-inch (33x23 cm) baking dish, sprayed with no stick cooking spray. Cover. Refrigerate at least 4 hours or overnight.
  • 2 Preheat oven to 375°F (190°C).
  • 3 Remove casserole from refrigerator. Mix melted butter, brown sugar and remaining 4 tsp (20 mL) cinnamon in small bowl until well blended. Drizzle over casserole. Let stand 10-15 minutes.
  • 4 Bake 40-45 minutes or until golden brown.
  • 5 Meanwhile, using a handheld mixer, whip cream cheese until light and fluffy. Add powdered sugar, remaining 1 tsp (5 mL) vanilla, and remaining 3 tbsp (45 mL) milk and mix until smooth.
  • 6 Once casserole is done, remove from oven and allow to sit 5 minutes before drizzling with icing and serving warm.

NUTRITION INFORMATION

(per Serving)

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