Overnight Cinnamon Roll Casserole at home
- Yield 12
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Overnight Cinnamon Roll Casserole at home is a breakfast recipe on Avoteb. The yield on the card is 12. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 12 eggs
- 1 1/2 cups milk
- 2 tablespoons McCormick® Cinnamon, Ground, divided
- 1 tablespoon McCormick® Pure Vanilla Extract
- 1 loaf challah bread, cubed
- 1/4 cup butter, melted
- 1/4 cup firmly-packed brown sugar
- 1 batch cream cheese icing (see below)
- 4 ounces cream cheese, softened
- 1 cup powdered (confectioners’) sugar, sifted
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1-3 teaspoons milk, as needed
Method
Stir eggs, milk, 1 tablespoon of the cinnamon, and vanilla extract in large bowl with wire whisk until well blended. Tip in bread cubes, and toss until they are evenly coated with the milk mixture. Tip into a 13 x 9-inch baking dish, that has been prepared with cooking spray. Lid and refrigerate for at least 4 hours, or overnight.
When you’re ready to bake the casserole, Heat the oven to 350°F. Lift casserole from refrigerator.
In a small bowl, whisk together the melted butter, brown sugar and remaining 1 tablespoon cinnamon until combined. Spoon the mixture evenly over the casserole.
Roast uncovered for 25 to 30 minutes or until the edges turn golden brown. While the casserole is baking, prepare the cream cheese icing (see below).
Once the casserole is cooked through and toasted on top, remove it from the oven and move to a wire cooling rack. Spoon the cream cheese icing over the top of the casserole. Then serve warm, drizzled with extra icing if desired.
Beat cream cheese, powdered sugar and vanilla extract together until smooth. Tip in milk — 1 teaspoon at a time — to thin out the icing, until it reaches your desired consistency. Take immediately, or refrigerate in a sealed container for up to 3 days.
