Let me start by saying how much I love cinnamon rolls. I don’t care if they come from the bakery down the street, from a can, from the frozen foods aisle at the supermarket, or if I make them and enjoy them fresh from my own oven. I’ve never met a cinnamon roll I didn’t like. So, naturally, a Layered Cinnamon Roll Casserole is right up my food alley.
You can make homemade cinnamon rolls for this recipe, but I’ll be honest, that’s kind of a commitment. And sometimes you just decide you want cinnamon rolls, but don’t have the hours it takes to make them. That’s why this Layered Cinnamon Roll Casserole recipe calls for tube cinnamon rolls from the store. It’s so much quicker and easier.
In fact, I just made a batch of these the other morning. There’s nothing like the sweet smell of a Layered Cinnamon Roll Casserole baking in the oven. All that spicy cinnamon and nutmeg fills the air with heady aromas. Add the brewing coffee in there, and maybe some time to work the crossword puzzle, and I’m pretty sure you have the ingredients for a life of luxury.
But I digress. This recipe is all about making things easy, so that’s exactly what we’re doing. It’s just a matter of mixing a few things together, like eggs, cream, maple syrup, vanilla extract, cinnamon, and nutmeg. Really, the hardest part of this is waiting while it’s in the oven.
The icing is equally quick and easy. Just mix together cream cheese, powdered sugar, butter, and vanilla.
Now, if you’ll excuse me, I’m going to head to the kitchen and make this again!Print
Layered Cinnamon Roll Casserole
Up your cinnamon roll breakfast game by making this Layered Cinnamon Roll Casserole with your favorite cinnamon roll tubes and a few added ingredients. Your family will never want traditional cinnamon rolls ever again!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Breakfast
- 2 (12-ounce) tubes cinnamon rolls
- 1/4 cup light brown sugar
- 1 1/2 cups raisins
- 4 large eggs
- 1/2 cup heavy cream
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Cream Cheese Icing
- 4 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 4 tablespoons unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
- Preheat the oven to 350 degrees F and lightly coat a 9-inch pie plate with cooking spray.
- Arrange a layer of the cinnamon rolls to completely cover the bottom of the pie plate. Sprinkle 2 tablespoons of the brown sugar, then 1/2 cup raisins, over the cinnamon rolls. Whisk together the eggs, cream, maple syrup, vanilla, cinnamon, and nutmeg and pour over the rolls. Place the remaining rolls on top and sprinkle with the remaining brown sugar and 1/2 cup raisins. Bake for 30 minutes, until the top is golden brown.
- For the cream cheese icing: While the cinnamon rolls are baking, prepare the icing by combining the cream cheese, powdered sugar, butter, and vanilla with a whisk or hand mixer until smooth.
- Drizzle the cream cheese icing over the hot cinnamon rolls and top with the remaining raisins. Serve.
Have you made this Layered Cinnamon Roll Casserole? What did you think of the recipe? Let us know in the comments below!