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.
Why I Think You’ll Love This Recipe!
- I am always looking for new ways to use the bananas that take up too much space in my freezer, other than banana bread, of course, and this was perfect!
- Using canned dough in this recipe is a delicious time saver and perfect for busy weekends when you still want a delicious brunch.
- You can make this ahead of time!
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!
This Is Not Overly Sweet
This is not a very sweet casserole, as I didn’t add any sugar other than mashed bananas. I served it with maple syrup, which was perfect as I prefer a less sweet casserole topped with Canadian maple syrup as the sweet treat!
If you want the casserole to be sweeter, dissolve 1/2 cup of white or brown sugar into the milk and egg mixture; otherwise, you can also serve it with syrup!
More Mashed Banana Recipes
Try out some of my banana bread recipes!
- Buttermilk Banana Bread
- Brown Butter Banana Bread
- Banana Nut Bread – my very favorite way to make banana bread!
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!
Love,
Karlynn
Banana Cinnamon Roll Casserole
Ingredients
- 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
Instructions
- 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.
Notes
- You don’t have to use all three of the icing containers on top, I used two then served with maple syrup!
- If you want the casserole to be sweeter, dissolve 1/2 cup of white or brown sugar into the milk and egg mixture; otherwise, you can also serve it with syrup!
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