Banana Cinnamon Roll Casserole

5 from 1 votes

This delicious banana cinnamon roll casserole is made with canned cinnamon bun dough and mashed bananas for an easy breakfast casserole that can be made the night before.

Prep Time20

Cook Time45

Course: Breakfast

Cuisine: Canadian

Servings:

Calories: 418kcal

Author: Karlynn Johnston

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!

Nutrition