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irregular golden cinnamon roll pieces baked together in a shallow pan with visible cinnamon seams and thin white icing streaks
Melissa Hart

Cinnamon Roll Casserole

Too much custard is the mistake with cinnamon roll casserole. Canned rolls hold up to a little liquid, but another cup of milk leaves a cooked-looking top over a raw center. Cut each roll into six pieces. Spread them loosely so hot air reaches between them. Add the icing after the pan settles, when it can sit in streaks instead of melting completely away.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter
  • 2 cans refrigerated cinnamon rolls 12.4 oz each, 16 rolls total, icing reserved
  • 3 large eggs
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt

Method
 

  1. Heat the oven to 350°F. Butter a metal 9-by-13-inch pan and cut each cinnamon roll into six pieces with kitchen shears.
  2. Scatter the dough in an even layer, leaving small gaps. Whisk the eggs, milk, vanilla, cinnamon and salt until smooth.
  3. Pour the custard evenly over the dough without pressing the pieces into a solid mass.
  4. Bake for 30 to 35 minutes, tenting loosely after 20 minutes if needed. Check that the custard reaches 160°F and a dough piece from the middle pulls apart into baked layers with no sticky raw streak.
  5. Cool for 10 minutes, then drizzle the reserved icing over the surface and cut into eight portions.