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Coffee-Glazed Cinnamon Bun Casserole Recipe Everyone Loves

Coffee-Glazed Cinnamon Bun Casserole

Refrigerated cinnamon rolls are baked in a cinnamon-maple egg custard, then finished with a silky coffee glaze and optional pecans. This comforting casserole makes 8 servings and is ready in about 45 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Casserole
  • 2 cans, about 12-13 ounces each Refrigerated cinnamon rolls with icing
  • 4 eggs Large eggs
  • 1/2 cup Heavy cream or whole milk
  • 1/4 cup Strong brewed coffee, cooled
  • 1/4 cup Pure maple syrup
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
  • 1/2 cup Chopped pecans, optional
  • 1 tablespoon Butter or baking spray
Coffee Glaze
  • 1 cup Confectioners' sugar
  • 1 tablespoon Strong brewed coffee
  • 1 tablespoon Milk or heavy cream
  • 1 tablespoon Unsalted butter, melted
  • 1/2 teaspoon Vanilla extract
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish with butter or baking spray.
  2. Separate the cinnamon rolls from the cans and reserve the packaged icing. Cut each roll into 6 to 8 pieces and distribute the pieces evenly in the prepared dish.
  3. Whisk the eggs, cream or milk, cooled coffee, maple syrup, vanilla, cinnamon, and salt until smooth. Pour the custard evenly over the cinnamon roll pieces, then sprinkle with pecans if using.
  4. Let the assembled casserole stand for about 5 minutes so the liquid can begin soaking into the dough.
  5. Bake the casserole uncovered for 25 to 30 minutes, until the center is set and the exposed roll pieces are puffed and lightly browned. Loosely cover the dish with foil if the top browns too quickly.
  6. Whisk the confectioners' sugar, coffee, milk or cream, melted butter, vanilla, and salt until smooth. Add a few drops of coffee or milk to thin the glaze, or add more confectioners' sugar to thicken it.
  7. Cool the casserole for 5 to 10 minutes, then drizzle it with the coffee glaze and, if desired, the reserved icing from the cinnamon-roll cans.

Notes

Use cooled, strong coffee or espresso so the eggs remain smooth and the coffee flavor is noticeable. Do not overbake; the casserole should be set in the middle but still soft because it firms as it rests. For an overnight version, cover the assembled casserole and refrigerate it, then let it stand at room temperature for about 20 to 30 minutes before baking.