Description
A stress-free breakfast bake made with refrigerated cinnamon rolls soaked in a rich egg custard and topped with a tangy cream cheese glaze. Perfect for weekend brunches or busy mornings.
Ingredients
Scale
- 2 tubes (16 oz each) refrigerated cinnamon roll dough
- 3 tablespoons unsalted butter, melted
- 6 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons granulated white sugar
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1–2 tablespoons milk (for glaze)
- Optional: ½ cup chopped pecans or walnuts
- Optional: 2 tablespoons brown sugar (for topping)
Instructions
- Prep the Cinnamon Rolls: Open the tubes of dough and cut each roll into quarters. Place the pieces into a greased 9×13 inch baking dish in a single layer (overlapping is okay). If using nuts, sprinkle them over the dough now.
- Make the Custard: In a large mixing bowl, whisk together the eggs, heavy cream, milk, vanilla extract, cinnamon, nutmeg, and sugar until completely smooth and uniform.
- Soak: Pour the custard evenly over the cinnamon roll pieces. Use a spatula to gently press down on the dough to ensure it absorbs the liquid. Cover the dish tightly with aluminum foil and refrigerate for at least 8 hours or overnight.
- Preheat and Bake: Preheat oven to 350°F (175°C). Remove the dish from the fridge and let it sit on the counter for 15-20 minutes. Remove the foil. If using brown sugar, sprinkle it on top. Bake for 35-45 minutes until the top is golden brown and a knife inserted in the center comes out clean.
- Make the Glaze: While baking, whisk together the softened cream cheese, powdered sugar, and 1 tablespoon of milk until smooth. Add more milk if needed to reach a drizzling consistency.
- Serve: Remove the bake from the oven and let it cool for 5 minutes. Drizzle with the cream cheese glaze. Cut into squares and serve warm.
Notes
For best results, use day-old or slightly stale cinnamon rolls as they absorb custard better than fresh ones. Ensure the cream cheese is fully softened for a smooth glaze. This dish does not freeze well due to the custard texture, but leftovers keep in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 450
- Sugar: 35
- Sodium: 450
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 55
- Fiber: 1
- Protein: 10
Keywords: overnight french toast, cinnamon roll bake, breakfast bake, weekend brunch, easy breakfast, cream cheese glaze, meal prep breakfast