Overnight Cinnamon Roll Casserole Recipes

CINNAMON ROLL CASSEROLE RECIPE

Steps:

• Grease a 9x13 pan.
• Cut up the rolls into small pieces and lay in the pan.
• In a bowl, whisk eggs, milk and spices.
• Pour over rolls making sure they are all well coated.
• Cover the baking dish with plastic wrap and refrigerate overnight, at least 6-8 hours. Rolls will thaw and rise.
• Preheat oven to 375 degrees.
• Bake the French toast for 35-40 minutes or until the rolls are well browned on top. If the rolls are getting too brown before being cooked all the way, cover with foil and continue baking.
• Remove from oven and frost with the cream cheese frosting from the cinnamon roll package Drizzle maple syrup if desired.

OVERNIGHT CINNAMON ROLL CASSEROLE

Steps:

• Pour melted butter into a 13" x 9" baking dish then open both packages of cinnamon rolls. Reserve icing and cut each of the rolls into quarters. Arrange pieces in the bottom of the baking dish along with the melted butter.
• Sprinkle cooked and crumbled bacon and nuts evenly over the cinnamon roll pieces then set aside. In a medium-sized mixing bowl, whisk together eggs, milk and vanilla until well combined. Drizzle mixture over the cinnamon rolls. Cover and refrigerate overnight.
• Preheat oven to 375 degrees and bake 40-45 minutes or until golden brown. Remove from oven and cool for 10 minutes before drizzling or spreading the reserved icing over the cinnamon roll casserole. Serve immediately.

OVERNIGHT CINNAMON ROLLS I

Steps:

• Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
• In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
• Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
• The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
• Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.

OVERNIGHT CINNAMON ROLL CASSEROLE

Steps:

• Mix eggs, 1 ½ cups (375 mL) of the milk, 3 tsp (15 mL) of the cinnamon, 3 tsp (15 mL) of the vanilla, and baking powder in a large bowl with wire whisk until well blended. Add cubed bread; toss well to coat. Pour into 13x9-inch (33x23 cm) baking dish, sprayed with no stick cooking spray. Cover. Refrigerate at least 4 hours or overnight.
• Preheat oven to 375°F (190°C).
• Remove casserole from refrigerator. Mix melted butter, brown sugar and remaining 4 tsp (20 mL) cinnamon in small bowl until well blended. Drizzle over casserole. Let stand 10-15 minutes.
• Bake 40-45 minutes or until golden brown.
• Meanwhile, using a handheld mixer, whip cream cheese until light and fluffy. Add powdered sugar, remaining 1 tsp (5 mL) vanilla, and remaining 3 tbsp (45 mL) milk and mix until smooth.
• Once casserole is done, remove from oven and allow to sit 5 minutes before drizzling with icing and serving warm.

OVERNIGHT CINNAMON ROLL CASSEROLE

Steps:

• Mix eggs, 1 1/2 cups of the milk, 1 tablespoon of the cinnamon, 3 teaspoons of the vanilla and baking powder in large bowl with wire whisk until well blended. Add bread cubes; toss to coat well. Pour into 13x9-inch baking dish sprayed with no stick cooking spray. Cover. Refrigerate at least 4 hours or overnight.
• Preheat oven to 350°F. Remove casserole from refrigerator. Mix melted butter, brown sugar and remaining 1 tablespoon cinnamon in small bowl until well blended. Drizzle over casserole. Let stand 10 to 15 minutes.
• Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.
• Meanwhile, mix cream cheese, confectioners' sugar and remaining 2 teaspoons vanilla in small bowl until smooth. Slowly stir in remaining 3 tablespoons milk. Drizzle over casserole before serving.