Why is the center of my casserole still runny after 45 minutes?

The center is usually underbaked because the dish was deeper than 9 by 13 inches or went into the oven fridge cold. Tent with foil and bake 5 to 10 minutes more, checking for 160°F in the exact center. Always rest it 15 minutes, since the custard finishes setting off the heat.

Can I assemble this casserole two nights ahead instead of one?

One night is ideal, and 24 hours is the safe maximum before the cubes break down and turn mushy. If you need a longer lead, freeze the assembled unbaked dish for up to one month and thaw it overnight in the refrigerator before baking.

My maple cream cheese icing hardened on the leftovers. How do I soften it?

Warm the slice gently first, then stir a teaspoon of warm milk into the icing on top until it loosens into a sauce. Avoid reheating the whole dish at full power, which thins the icing and toughens the custard edges.

Can I use store bought icing tubs instead of making the maple icing?

You can, but canned icing lacks maple entirely and tastes noticeably sweeter. Stir one tablespoon of maple syrup and a pinch of salt into each tub to bring it closer to the homemade version, and spread it on while the bake is still warm.

What size cinnamon rolls work best for the cubes?

Standard bakery or canned cinnamon rolls of about 2 ounces each cube cleanly into 1 inch pieces. Mini rolls dissolve into the custard, and oversized bakery rolls need a longer soak, so add 2 extra hours of refrigeration if that is what you have.

Cinnamon Roll Casserole: Overnight Maple Brunch

Ingredients

Scale

24 ounces day old cinnamon rolls, cut into 1 inch cubes
6 large eggs, at room temperature
1 1/2 cups whole milk
1/2 cup heavy cream
1/3 cup packed brown sugar
2 tablespoons pure maple syrup, for the custard
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
4 tablespoons butter, browned and slightly cooled
1/2 cup chopped pecans, optional, for the top
8 ounces cream cheese, softened, for the icing
4 tablespoons butter, softened, for the icing
1 cup powdered sugar, sifted, for the icing
1/3 cup pure maple syrup, for the icing
1 to 2 tablespoons milk, to loosen the icing
1/2 teaspoon vanilla extract, for the icing

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Instructions

Butter a 9 by 13 inch baking dish well, including the corners. Scatter the cinnamon roll cubes in an even layer and sprinkle the pecans over the top if using.
Whisk the eggs, milk, cream, brown sugar, maple syrup, vanilla, ground cinnamon and salt until the sugar dissolves and no egg streaks remain.
Slowly drizzle the browned butter into the custard while whisking. Pour the custard evenly over the cubes, pressing down gently with a spatula so the top pieces get coated.
Cover the dish tightly and refrigerate for at least 8 hours and up to 24 hours.
Set the dish on the counter for 30 minutes while the oven heats to 350°F. Bake uncovered for 40 to 45 minutes, until deep golden and the center reaches 160°F and barely jiggles.
Rest the casserole for 15 to 20 minutes so the custard finishes setting.
Beat the cream cheese and soft butter until smooth, then beat in the powdered sugar, maple syrup and vanilla. Add milk one tablespoon at a time until the icing ribbons off the spoon.
Spread the icing over the warm casserole and serve right away.

Author: Chef Rita
Prep Time: 20 minutes
Cook Time: 45 minutes