Warm Gooey Cinnamon Rolls (Printable)
A warm, gooey brunch bake with cinnamon rolls, creamy custard, and a sweet glaze for cozy mornings.
# What You'll Need:
→ Cinnamon Rolls
01 - 2 cans (8 count each) refrigerated cinnamon rolls with icing
→ Custard Mixture
02 - 4 large eggs
03 - 1 cup whole milk
04 - 1/4 cup heavy cream
05 - 2 teaspoons pure vanilla extract
06 - 1 teaspoon ground cinnamon
07 - 2 tablespoons granulated sugar
08 - Pinch of salt
→ Topping
09 - 2 tablespoons unsalted butter, melted
10 - 1/4 cup maple syrup
→ Glaze
11 - Reserved icing from cinnamon roll packets
# How-to Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - Open cinnamon roll cans and set aside the icing. Cut each roll into quarters and scatter pieces evenly in the prepared dish.
03 - Whisk eggs, whole milk, heavy cream, vanilla extract, ground cinnamon, granulated sugar, and salt together in a medium bowl until smooth.
04 - Pour custard mixture evenly over cinnamon roll pieces, pressing lightly to coat each piece.
05 - Drizzle melted butter and maple syrup evenly on top.
06 - Bake for 30 to 35 minutes until puffed, golden, and a center-inserted knife comes out clean.
07 - Allow to rest 10 minutes before drizzling with reserved icing. Serve warm.
# Expert Pointers:
01 -
- It feels like sharing a secret with a friend when I tell you this casserole transforms store-bought cinnamon rolls into a gourmet brunch masterpiece
- The sweet glaze paired with the tender custard soaked rolls is pure comfort that keeps you coming back for more
02 -
- Don’t skip letting the casserole rest before adding the icing; this helps the glaze set without melting away
- Using the reserved icing makes all the difference—it’s what gives this dish its signature finish and irresistible sweetness
03 -
- Let the cinnamon roll pieces soak in the custard for a few minutes before baking to maximize gooeyness
- The secret that makes all the difference is not overbaking; watch for the golden puffed appearance and test with a knife