When the holidays roll around and the house is busy with folks coming and going, a simple baked dessert like this one is worth its weight in gold. This recipe takes those familiar refrigerated cinnamon roll cylinders and turns them into a warm, soft, cobbler-like treat with just a handful of pantry staples. It has that old-fashioned feel so many of us Midwestern cooks love, where a humble shortcut becomes something special enough for the Christmas table, a church supper, or a snowy Sunday dinner.
Serve this dessert warm with a spoonful of the icing drizzled over the top, and if you really want to make it feel festive, add a scoop of vanilla ice cream or a dollop of whipped cream. It goes especially well with hot coffee, spiced tea, or a glass of cold milk, and for a holiday brunch spread, you could set it out alongside sausage links, fresh fruit, and scrambled eggs.
5-Ingredient Oven Baked Cinnamon Roll Dessert
Servings: 8
Ingredients
2 cans refrigerated cinnamon roll dough cylinders, icing reserved
Directions
1. Preheat your oven to 350°F and lightly butter a 9x13-inch oven-safe ceramic casserole dish.
2. Open the cinnamon roll tubes, set the icing aside, and cut each roll into quarters. Scatter the dough pieces evenly in the prepared casserole dish.
3. In a mixing bowl, whisk together the eggs, heavy cream, maple syrup, and melted butter until smooth.
4. Pour the mixture evenly over the cinnamon roll pieces, pressing down lightly so the dough starts soaking up the custard.
5. Bake for 30 to 35 minutes, until the top is puffed and golden brown and the center is set.
6. Let the dessert cool for 10 minutes, then warm the reserved icing slightly and drizzle it over the top before serving.
Variations & Tips
Pecan Holiday Version: Sprinkle 1/2 cup chopped pecans over the top before baking for a little crunch and a flavor that fits right in at Thanksgiving or Christmas.
Apple Orchard Twist: Add 1 cup of small diced apples between the dough pieces before pouring in the custard mixture. The apples soften as it bakes and give the whole dish a lovely old-fashioned breakfast pudding feel.
Make-Ahead Tip: You can assemble the dish the night before, cover it, and refrigerate it. In the morning, let it sit on the counter while the oven preheats, then bake as directed, adding a few extra minutes if needed.
Doneness Tip: If the top browns too quickly, lay a loose sheet of foil over the casserole for the last 10 minutes. You want the center set and the rolls cooked through without getting too dark on top.
Serving Tip: This dessert is best served warm, when the icing melts just a little into the swirls. Leftovers can be covered and refrigerated, then rewarmed in the microwave for a quick sweet bite the next day.
