Make Ahead Cinnamon Roll Casserole Food

OVERNIGHT CINNAMON ROLL CASSEROLE

Steps:

• Mix eggs, milk, 1 tablespoon of the cinnamon, and vanilla extract in large bowl with wire whisk until well blended. Add bread cubes, and toss until they are evenly coated with the milk mixture. Pour into a 13 x 9-inch baking dish, that has been prepared with cooking spray. Cover and refrigerate for at least 4 hours, or overnight.
• When you're ready to bake the casserole, preheat the oven to 350°F. Remove casserole from refrigerator.
• In a small bowl, whisk together the melted butter, brown sugar and remaining 1 tablespoon cinnamon until combined. Drizzle the mixture evenly over the casserole.
• Bake uncovered for 25 to 30 minutes or until 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 transfer to a wire cooling rack. Drizzle the cream cheese icing over the top of the casserole. Then serve warm, drizzled with extra icing if desired.
• Whisk cream cheese, powdered sugar and vanilla extract together until smooth. Add milk - 1 teaspoon at a time - to thin out the icing, until it reaches your desired consistency. Use immediately, or refrigerate in a sealed container for up to 3 days.

MAKE-AHEAD CINNAMON ROLL CASSEROLE

Steps:

• Place Cinnamon Rolls in single layer in 13x9-inch baking dish sprayed with cooking spray. Refrigerate Icing for later use.
• Beat cream cheese in medium bowl with mixer until creamy. Gradually add milk, mixing well after each addition. Blend in egg; pour over rolls. Cover with foil.
• Refrigerate overnight.
• Heat oven to 400°F. Bake cinnamon roll casserole (covered) 40 min. Sprinkle with nuts; bake, uncovered, 10 min. or until toothpick inserted in center comes out clean. Cool 10 min.
• Empty reserved icing cups into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle icing over casserole

OVERNIGHT CINNAMON ROLLS

Steps:

• For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
• Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
• Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
• Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
• Preheat the oven to 350 degrees F.
• When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
• While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

QUICK AND EASY CINNAMON ROLL CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Open cinnamon roll packages and set icing packs aside.
• Chop cinnamon roll dough into 1/2-inch cubes and place in the bottom of a 9x13-inch baking dish. Pour melted butter over dough pieces and toss lightly; spread into an even layer.
• Whisk cream, eggs, cinnamon, and vanilla together in a small bowl; pour evenly over the dough pieces. Drizzle maple syrup over top and sprinkle with brown sugar.
• Bake in the preheated oven until golden brown, about 22 minutes. Drizzle icing over the top and serve.

EASY CINNAMON ROLL CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour melted butter into a 9x13-inch heat-resistant glass container (such as Pyrex®). Cut each cinnamon roll into 8 pieces and spread in the dish.
• Beat eggs using a whisk in a large bowl. Beat in heavy cream, cinnamon, and vanilla extract until combined. Pour over cinnamon rolls. Sprinkle with pecans and maple syrup.
• Bake in the preheated oven until golden brown, about 25 minutes. Remove from the oven and let cool 15 minutes.
• Meanwhile, microwave cinnamon roll icing according to package instructions until soft, about 15 seconds. Pour over cooled casserole.

CINNAMON ROLL CASSEROLE

Steps:

• Heat oven to 375°F Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish.
• Separate both cans of dough into 16 rolls; set icing aside.
• Cut each roll into 8 pieces; place pieces over butter in dish.
• In a medium bowl, beat eggs.
• Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces.
• Sprinkle with pecans; drizzle with 1/4 cup syrup.
• Bake 20 to 28 minutes or until golden brown.
• Cool 15 minutes.
• Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
• Drizzle icing over top.
• If desired, spoon syrup over individual servings.