Banana Cinnamon Roll Casserole
This cinnamon roll casserole is the perfect way to use those bananas in your freezer! It’s made easier by using canned cinnamon roll dough and the icing that comes with it. It’s a half-homemade and half-cheater recipe, making it the perfect weekend or holiday brunch recipe.
- 1/4 cup salted butter (melted)
- 3 tubes refrigerated cinnamon rolls (24 rolls total)
- 6 large eggs
- 3/4 cup milk
- 1 cup mashed banana
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- icing from the cinnamon roll tubes
- Preheat the oven to 350ºF.
- Pour butter into a deep 9×13 glass baking dish and spread to coat all sides and the bottom of the pan.
- Pop the cinnamon roll tubes open and separate the cinnamon roll dough.
- Cut each cinnamon roll into 4 small pieces. Layer the pieces into the prepared 9 x13 pan.
- In a large capacity liquid measuring glass, beat the eggs thoroughly until light and fluffy. Add in the milk, mashed banana, vanilla, cinnamon and nutmeg.
- Pour the liquid mixture over the diced cinnamon rolls, making sure to cover the cinnamon roll pieces evenly.
- If desired, you can cover and refrigerate the pan overnight or proceed to bake the casserole.
- Bake at 350°F for 40-45 minutes until the casserole has cooked completely. The eggs need to be cooked to at least 165°F and the center of the casserole needs to be cooked and firm. Cover the top if it starts to brown too soon with aluminum foil and continue to bake.
- Cool the casserole while preparing the icing that was included with the cinnamon rolls according to the package instructions.
- Drizzle the top of the casserole with the desired amount of icing and serve warm.
Why I Think You’ll Love This Recipe!
This is Better Made Ahead of Time
This cinnamon roll casserole is much better made the night before and left in the refrigerator to sit overnight. The egg mixture soaks into the dough a bit better, leaving less of an eggy layer on the bottom of the pan. However, it is still delicious when made right away!
Let me know if you guys try this one and what you think! This shouldn’t be frozen and baked as the eggs won’t freeze well, but it can stay in the fridge for 24 hours before you bake it! Simply wrap up the leftovers and store in the fridge for up to 3 days after baking.
Happy baking!
