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Lighter Overnight Cinnamon Roll Casserole with Cream Cheese Glaze

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A lighter version of the classic cinnamon roll casserole, made with refrigerated cinnamon rolls, a light custard, and a creamy reduced-fat cream cheese glaze. Perfect for holiday mornings or weekend brunch, this dish is quick to assemble the night before and bakes up golden and delicious.

Ingredients

Scale
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing (e.g., Pillsbury Grands!)
  • 4 large eggs, at room temperature
  • 1 ½ cups low-fat milk (2% or whole milk; or unsweetened almond/oat milk for dairy-free)
  • ¼ cup granulated sugar (or monk fruit sweetener)
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 oz reduced-fat cream cheese, softened (Neufchâtel cheese)
  • ½ cup powdered sugar (or powdered monk fruit sweetener)
  • 2–3 tablespoons low-fat milk (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • Optional: ½ cup chopped pecans or walnuts
  • Optional: ¼ cup raisins or dried cranberries
  • Optional: pinch of nutmeg or cardamom

Instructions

  1. Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray.
  2. Open both cans of cinnamon rolls; set aside the icing packets. Cut each cinnamon roll into quarters using a sharp knife or pizza cutter.
  3. Scatter the cinnamon roll pieces evenly in the prepared baking dish.
  4. In a large mixing bowl, whisk together eggs, low-fat milk, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth and slightly frothy.
  5. Slowly pour the custard mixture evenly over the cinnamon roll pieces. Gently press down with a spatula to ensure most pieces are submerged.
  6. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours or overnight.
  7. The next morning, preheat oven to 350°F (175°C). Remove dish from refrigerator and let sit on counter for about 10 minutes while oven heats.
  8. Bake uncovered for 35-40 minutes, until top is golden brown and center is set (a knife inserted in center comes out clean or with a few moist crumbs).
  9. While casserole bakes, make the glaze: In a small bowl, beat softened cream cheese until smooth. Add powdered sugar, 2 tablespoons milk, and vanilla extract; beat until smooth and creamy. Add more milk if needed for desired consistency.
  10. Let casserole cool for about 10 minutes, then drizzle cream cheese glaze over the top. Serve warm.

Notes

For best texture, do not skip the overnight rest. If top browns too quickly, tent with foil for last 10 minutes. For a quick-soak method, warm the milk slightly and let assembled casserole sit at room temperature for 30-45 minutes before baking. Leftovers can be stored in the refrigerator for up to 3 days; reheat in microwave or oven.

Nutrition

Keywords: cinnamon roll casserole, overnight casserole, lighter cinnamon roll, cream cheese glaze, brunch recipe, holiday breakfast, easy breakfast casserole

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