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Overnight Cinnamon Roll French Toast Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Calories: 385
Ingredients Method Nutrition

Ingredients
  

The Cinnamon Roll Foundation
  • 2 cans (17.5 oz each) refrigerated jumbo cinnamon rolls such as Pillsbury Grands!, with icing packets set aside
  • 1/3 cup unsalted European butter melted and poured into baking dish
The Spiced Vanilla Custard
  • 5 large eggs room temperature, whisked
  • 1/2 cup whole milk or half-and-half
  • 1/2 cup heavy whipping cream for rich velvety custard texture
  • 2 tsp ground cinnamon extra fragrant Ceylon or Saigon cinnamon
  • 1 tbsp pure vanilla extract non-alcoholic vanilla extract or vanilla bean paste
  • 1/4 tsp ground nutmeg freshly grated
  • 1/4 cup pure maple syrup Grade A amber, whisked into custard
Brown Sugar Pecan Streusel
  • 1/3 cup light brown sugar packed
  • 2 tbsp unsalted European butter melted
  • 1/2 cup raw pecans roughly chopped for crunchy contrast
Warm Cream Cheese Vanilla Glaze
  • 4 oz block cream cheese softened to room temperature
  • 2 packets reserved cinnamon roll icing from the dough cans
  • 1/2 cup powdered confectioners sugar sifted
  • 3 tbsp whole milk or heavy cream warm, to reach drizzling consistency
  • 1/2 tsp pure vanilla extract for bakery aroma

Method
 

Prepare the Cinnamon Roll Dough
  1. Pour 1/3 cup of melted butter across the bottom of a 9x13-inch ceramic or glass baking dish, tilting the pan so the bottom and lower sides are evenly coated.
  2. Open the cans of jumbo cinnamon rolls and set aside the icing packets for the glaze. Using a chef's knife or kitchen shears, cut each cinnamon roll into 6 equal bite-sized chunks. Distribute the dough pieces evenly across the buttered baking dish in a loose single layer.
Whisk & Pour the Spiced Custard
  1. In a large glass measuring bowl, whisk together the eggs, whole milk, heavy cream, ground cinnamon, pure vanilla extract, ground nutmeg, and maple syrup until completely emulsified and smooth.
  2. Slowly pour the spiced custard mixture evenly over the cinnamon roll pieces, ensuring every morsel is coated. Press down lightly with a silicone spatula so the dough absorbs the custard.
  3. In a small bowl, stir together the light brown sugar, 2 tablespoons melted butter, and chopped pecans. Scatter this streusel evenly over the top of the casserole.
  4. OPTIONAL OVERNIGHT REST: Cover the baking dish tightly with aluminum foil and refrigerate overnight (8 to 12 hours), or proceed directly to baking for a quick morning treat!
Bake to Puffy Golden Perfection
  1. Preheat oven to 375°F (190°C). If chilling overnight, remove casserole from the refrigerator 20 minutes prior to let the dish come to cool room temperature.
  2. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 15 to 20 minutes until the top is puffed, golden-brown, the pecans are toasted, and a knife inserted into the center comes out clean with set custard.
Whisk Warm Cream Cheese Glaze & Serve
  1. While the casserole is baking, beat the softened cream cheese, reserved cinnamon roll icing packets, powdered sugar, warm milk, and vanilla extract in a medium bowl with a hand whisk until silky-smooth and pourable.
  2. Remove casserole from the oven and let rest for 5 minutes. Drizzle the warm cream cheese glaze generously in zig-zag ribbons across the entire surface.
  3. Slice into warm squares and serve immediately with fresh berries, hot coffee, and a drizzle of pure maple syrup!

Nutrition

Serving: 1gCalories: 385kcalCarbohydrates: 48gProtein: 8gFat: 18gSaturated Fat: 9gCholesterol: 110mgSodium: 360mgPotassium: 180mgFiber: 2gSugar: 26gVitamin A: 26000IUVitamin C: 0.4mgCalcium: 1400mgIron: 0.4mg

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