This casserole takes the spirit of a New Orleans king cake and tucks it into an easy, weekend-friendly bake. Instead of braiding dough, you’ll scatter cinnamon roll pieces into a glass baking dish and pour one sweet, custard-like blend over the top—eggs, whole milk, heavy cream, vanilla, cinnamon, and brown sugar.
The result lands somewhere between a cinnamon roll, bread pudding, and French toast bake: deeply comforting, wildly satisfying, and simple enough for a lazy Sunday brunch or a festive Mardi Gras breakfast.
Glass casserole dish filled with cut cinnamon rolls before baking
Serve this warm, straight from the oven, with the icing drizzled generously over the top so it melts into the crevices. A bowl of fresh berries or citrus segments helps balance the richness, and a pot of hot coffee or a strong black tea is a natural pairing.
For a more indulgent brunch spread, you can add scrambled eggs and crisp bacon or sausage on the side so this sweet casserole can play the role of dessert-like centerpiece.
Sweet Blend King Cake Cinnamon Roll Casserole
Servings: 8
Ingredients
2 (12–13 oz) cans refrigerated cinnamon roll dough, with icing packets
3 large eggs
1 cup whole milk
1/2 cup heavy cream
1/3 cup packed light or dark brown sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon fine sea salt
2 tablespoons unsalted butter, softened, for greasing the dish
Optional: 2–3 tablespoons colorful sanding sugar or sprinkles (purple, green, and gold for a king cake nod)
Directions
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