Overnight Cinnamon Roll Breakfast Bake
This tasty Overnight Cinnamon Roll Breakfast Bake is ideal for serving hungry breakfast guests. It can be prepared the night prior and just baked in the morning so that you wake your guests up with the wonderful smell of cinnamon and brown sugar.
Using store-bought croissants makes this recipe so simple and quick. It takes just ten minutes to prepare!
I’ve heard people wonder about using top of the line, expensive croissants for this recipe (“why would you waste such expensive croissants blah blah blah”) and to that I say, buy the jumbo croissants from Costco. They are delicious but extremely reasonably priced. Check out this recipe to use up any leftover croissants: Chocolate-Dipped Croissant Biscotti.
So, now that you’ve bought the croissants, break them up and place them in a buttered baking dish.
In a small bowl mix melted butter, white & brown sugars, cinnamon, salt and vanilla and spread it over the croissants.
Mix together the eggs and half-and-half and blend well. Pour the eggs over the croissants and butter mixture.
Cover with foil and place in the fridge for a minimum of two hours or overnight. In the morning, remove the croissant bake from the fridge and spray the side of the foil that will touch the bake with baking spray.
Bake in a preheated oven for 30 minutes, remove the foil and continue baking for another 15 minutes or until it is golden and set in the middle.
Let it cool for 10 minutes and then glaze with the powdered sugar/half-and-half mixture.
Serve this breakfast bake immediately.
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Overnight Cinnamon Roll Breakfast Bake
Makes: 8-10 servings
Prep Time: 10 minutes
Bake Time: 45 minutes
Total Time: 55 minutes plus chill time overnight
Ingredients
- 4-5 large croissants, Costco size, or about 7-8 regular grocery store croissants
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tbsp ground cinnamon
- dash salt
- 1 tsp vanilla
- 6 eggs
- 2 cups half-and-half
- additional ground cinnamon to sprinkle on top, about 1 teaspoon
Glaze:
- 1/2 cup powdered sugar
- 3 tbsp half-and-half or cream
Instructions
Butter a 9×13-inch pan. Break up croissants into large pieces and place in pan.
In a small bowl, mix together melted butter, granulated sugar, brown sugar, cinnamon, salt, and vanilla. Spread this mixture over the croissants.
Place 6 eggs and 2 cups half-and-half in a medium bowl or blender. Mix well. Pour the egg mixture over the croissants and butter mixture.
Cover with foil and place in the fridge for 2-8 hours or overnight. Alternately, this casserole can be made and baked immediately.
In the morning, remove from the fridge and let sit at room temperature for 30 minutes while preheating the oven to 350°F. Spray the side of foil that faces the croissants to prevent sticking.
Bake on the middle rack of the oven for 30 minutes, covered, then remove foil and bake an additional 15 minutes, until golden or until set in the middle.
Remove from the oven and let cool for 10 minutes. While cooling, mix powdered sugar and half-and-half in a small bowl or measuring cup. Whisk until smooth. Drizzle baked casserole with glaze and serve immediately.
Recipe by Food & Wine
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