Print

Lighter Overnight Cinnamon Roll Casserole with Cream Cheese Glaze

lighter overnight cinnamon roll casserole - featured image
Print Recipe

A lighter version of the classic cinnamon roll casserole, made with smart swaps like applesauce and Greek yogurt, but still packed with gooey, cinnamon-swirl comfort. Perfect for make-ahead holiday mornings or lazy weekend brunches.

Ingredients

Scale
  • 1 (13-ounce) package refrigerated cinnamon rolls with icing (e.g., Pillsbury Grands!)
  • 4 large eggs, at room temperature
  • 1 ½ cups 2% milk
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon (Ceylon preferred)
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, melted
  • ¼ cup unsweetened applesauce
  • ½ cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 4 ounces reduced-fat cream cheese, softened
  • 2 tablespoons plain Greek yogurt
  • ½ cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk

Instructions

  1. Grease a 9×13-inch baking dish generously with butter or non-stick spray.
  2. Open the can of cinnamon rolls and cut each roll into 4 equal quarters. Arrange the quarters in an even layer in the prepared dish. Sprinkle the reserved icing packet over the top if desired.
  3. In a large mixing bowl, whisk the eggs until frothy and light yellow, about 30 seconds. Add the milk, maple syrup, vanilla extract, cinnamon, and salt. Whisk until fully combined and smooth.
  4. Pour the custard evenly over the cinnamon roll pieces. Gently press down any rolls poking above the custard.
  5. In a medium bowl, combine the melted butter, applesauce, brown sugar, cinnamon, and nutmeg. Stir until it forms a thick paste. Drop spoonfuls over the casserole and gently swirl into the custard with a knife or spatula.
  6. Cover the dish tightly with plastic wrap or foil and refrigerate for at least 8 hours, or up to 24 hours.
  7. The next morning, preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it sit on the counter for 20 minutes.
  8. Bake, uncovered, for 35 to 40 minutes, or until the top is golden brown and the center is set. A knife inserted into the center should come out clean or with a few moist crumbs. If browning too quickly, tent with foil for the last 10 minutes.
  9. While the casserole bakes, make the glaze: In a small bowl, beat the softened cream cheese until smooth. Add the Greek yogurt, powdered sugar, and vanilla extract, and stir until combined. Add milk, one tablespoon at a time, until you reach a pourable consistency.
  10. Let the casserole cool on a wire rack for 10 to 15 minutes. Drizzle the glaze generously over the top. Serve warm.

Notes

For best results, let the cream cheese soften at room temperature for at least an hour. The casserole can be baked immediately without overnight rest, but the texture will be firmer. Leftovers keep in the refrigerator for up to 3 days and can be reheated in a toaster oven or air fryer at 300°F for 8 minutes.

Nutrition

Keywords: cinnamon roll casserole, overnight breakfast, lighter breakfast, cream cheese glaze, make-ahead brunch, holiday breakfast, cinnamon roll bake

Find it online: https://coracooks.com/lighter-overnight-cinnamon-roll-casserole-with-cream-cheese-glaze-52-characters/