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Overnight Cinnamon Roll Casserole
Our overnight Cinnamon Roll Breakfast Casserole has a decadent bread pudding-like texture with plenty of cinnamon flavor and a cream cheese icing that's reminiscent of homemade cinnamon rolls. This super simple, quick, make ahead recipe is perfect for Christmas morning breakfast or special occasions.
Ingredients
Casserole Base:
- 1 (16-ounce) loaf challah bread (cut into 1-inch cubes; About 9-10 cups; sub: any type of brioche bread)
- 10 large eggs
- 1 1/2 cups milk (any kind)
- 2 tablespoons maple syrup
- 4 1/2 teaspoons cinnamon
- 2 teaspoons apple pie spice (sub: pumpkin pie spice)
- Pinch salt
- 1 tablespoon pure vanilla extract
Cinnamon Drizzle:
- 1/4 cup unsalted butter (melted)
- 1 tablespoon cinnamon
- 1/4 cup brown sugar
Cream Cheese Icing:
- 3 ounces cream cheese (softened)
- 3/4 cup powdered sugar
- 1/4 teaspoon cinnamon
- 1 1/4 teaspoon pure vanilla extract
- 1 1/4 teaspoons maple syrup
- 1 1/2 teaspoons milk (any kind)
- pinch salt
Instructions
- Prep Pan: Grease a 9x13 pan* with butter or cooking spray. Evenly spread bread cubes throughout the pan.
- Liquid Mixture: In a medium bowl, whisk together the eggs, milk, maple syrup, cinnamon, apple/pumpkin pie spice, salt, and vanilla until fully combined.
- Soak: Pour mixture evenly over top of bread cubes, and press down lightly on cubes until they are soaked with the liquid. Cover tightly with plastic wrap or foil, and refrigerate overnight (or for a minimum of 4 hours).
- Prep Oven: Once the casserole is ready to bake, preheat the oven to 350°F.
- Cinnamon Drizzle: In a small bowl, combine melted butter with 1 tablespoon cinnamon and brown sugar and whisk until smooth. Drizzle mixture evenly over the top of the bread cubes.
- Bake: Bake the casserole uncovered for 25-30 minutes, rotating halfway, until it is fully set in the middle and the top is toasted.
- Cream Cheese Icing: In a small-medium bowl, microwave the cream cheese for 20-30 seconds until very soft to the touch. Add remaining ingredients and whisk until smooth. Consistency can be adjusted as needed with additional milk or powdered sugar. Cover and set aside until ready for use.
- Finish: Once the casserole is removed from the oven, let cool in the pan on a wire rack and drizzle with cream cheese icing while still warm.
- Store: Store cooled casserole and any leftover icing covered, in the refrigerator 4-5 days. Casserole can be covered and frozen after it is baked (without icing) in the freezer for 2-3 months and reheated in the oven until warm throughout.
Freezer Instructions
Freeze for Later:
- Before Baking: Prepare the casserole through Step 5. Wrap the dish tightly in several layers of plastic wrap and/or foil. Freeze.
- After Baking: Let it fully cool and store in an air-tight, freezer-friendly container (or wrap tightly in several layers of foil or plastic wrap) - before icing. It can typically be stored in the freezer for 1-2 months and still maintain good quality. The icing is best made before serving.
Prepare from Frozen:
- Before Baking: Let thaw in the refrigerator overnight. Set on the counter for 30-60 minutes to come to room temp. Follow Steps 6-9.
- After Baking: Let thaw in the refrigerator overnight. Reheat in the oven at 350°F for 7-12 minutes.
Notes/Tips
Cooking Notes:
- *The type of pan you use will determine how long it cooks. Rachel R. used a ceramic dish and it took 25-30 minutes. A metal dish may be on the lower end of that cooking time range. A glass dish may take even longer to get cooked through, up to 35 minutes.
- If cream cheese icing contains lumps, microwave for 5-10 seconds at a time and whisk vigorously. Small flecks of cream cheese in the icing are okay.
- If challah is unavailable, any type of brioche bread can be substituted. One 16-ounce loaf will give you 9-10 cups of bread cubes.
- Any spice blend can be substituted for the apple/pumpkin spice blend.
- Sprinkle 1 cup of pecans, walnuts, raisins, chocolate chips, or peeled, diced apples on top of casserole before baking.
- Add 1/2 teaspoon instant espresso powder to cream cheese icing.
Nutrition
Calories: 305 kcal (15%) | Carbohydrates: 36 g (12%) | Protein: 10 g (20%) | Fat: 13 g (20%) | Cholesterol: 177 mg (59%) | Sodium: 262 mg (11%) | Fiber: 2 g (8%) | Sugar: 17 g (19%)
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