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.

10m
Prep time
25m
Cook time
320
Calories
10
Ingredients
12
Servings

What you'll need

Ground Cinnamon

Pure Vanilla Extract

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

Nutrition information (per Serving)

320Calories
235mgCholesterol
320mgSodium
12gProtein
17gTotal Fat
2gFiber
31gCarbohydrates

Preparation

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.
Preheat oven to 375°F (190°C).
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.
Bake 40-45 minutes or until golden brown.
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.
Once casserole is done, remove from oven and allow to sit 5 minutes before drizzling with icing and serving warm.

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