Cinnamon Roll Casserole Image

Cinnamon Roll Casserole

Struggle Meals - "Warm + Cozy Winter"

Prep Time
Cook Time


Cinnamon Casserole

  • 12 ounces leftover bread (about 8 cups), cut into 1 inch cubes
  • 3 cups whole milk
  • 2 cups heavy cream
  • 1 cup light brown sugar
  • 3 butter packets
  • 1 tablespoon ground cinnamon
  • 1 tablespoon pure vanilla extract
  • 5 large eggs
  • 1/2 tsp salt

Cream Cheese Glaze

  • 1 cup powdered sugar
  • 4 ounces cream cheese, softened
  • 2 butter packets
  • 2 teaspoons vanilla extract
  • 3 tablespoons whole milk


Cinnamon Casserole

  1. Preheat the oven to 300 degrees F. Spray a 12 inch cast iron skillet with non stick spray.
  2. Add bread cubes to the sheet pan and toast in the oven for 15-20 minutes. Remove and set aside. Turn the oven up to 350 degrees F.
  3. Heat milk, cream, brown sugar, butter, cinnamon, salt and vanilla in a large saucepan on low, stirring until butter is melted and sugar is dissolved. Remove from heat and cool slightly.
  4. Transfer bread cubes to the prepared cast iron skillet. Whisk the eggs in a large bowl. Slowly drizzle the milk and cream mixture into the eggs, continuously whisking to temper the eggs so they don't coagulate. Pour the mixture over the bread. Press down on the bread to make sure it’s fully soaking in the liquid. Soak for 20 minutes.
  5. Bake until the top is golden and pudding is set, 1 hour and 25-30 minutes. Serve warm or at room temperature.

Cream Cheese Glaze

  1. Combine the powdered sugar and cream cheese to a large bowl and stir well with a rubber spatula. Add the butter, vanilla, and whole milk and stir until smooth.