Cinnamon Roll French Toast Casserole

overnight french toast casserole in white baking dish

Cinnamon Roll French Toast Casserole

This cinnamon roll french toast casserole is easy to make the night before and then pop in a hot oven when you wake up! I like mine served with extra maple syrup on the side!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 35

Resting Time 8

Total Time 45

Servings

Calories 252kcal

Author Karly Campbell

Ingredients

2 cans cinnamon rolls (18 ounces each)
½ cup butter melted
6 large eggs
¼ cup milk
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon nutmeg
½ cup maple syrup
1 cup chopped pecans

Instructions

Open the packages of cinnamon rolls and place the icing in the refrigerator. Break apart the cinnamon rolls and cut into 4 pieces each. Place rolls in a large mixing bowl.
Pour melted butter over the cinnamon rolls and stir to coat.
Dump cinnamon rolls into a greased 9x13 baking dish.
In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, and nutmeg until well combined.
Pour egg mixture over the cinnamon rolls.
Drizzle with the syrup and sprinkle the pecans over the top.
Cover tightly and refrigerate overnight or for up to 12 hours.
Preheat oven to 375 degrees.
Remove cover from pan and bake for 35 minutes or until cooked through.
Remove from oven and cool for 10 minutes before drizzling with reserved icing.
Serve hot.

Video

Notes

If you're in a hurry, you can skip the overnight step. The cinnamon rolls will soak up the egg mixture a bit better if it has time to rest in the fridge, but it's not 100% necessary.

We use the smaller sized cinnamon rolls - not the Grands! cinnamon rolls for this recipe.

We prefer real maple syrup over pancake syrup for this recipe, though both will work.

The nuts are optional. If there are allergies, just leave them off.

Nutrition