Cinnamon Roll Casserole Pressure Cooker Style
This cinnamon roll casserole recipe is the ultimate brunch dish, made with refrigerated cinnamon rolls, eggs, milk, a touch of maple syrup, and a drizzle of icing over the top. It's super easy to make and can even be assembled the night before.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 4 tablespoons Butter melted
- 2 tubes Refrigerated cinnamon rolls cut into 8 pieces each
- 4 large Eggs
- ½ cup Milk
- 2 teaspoons Vanilla
- 2 teaspoons Cinnamon
- ¼ cup Maple syrup
- Icing from the cinnamon roll tubes
Instructions
Instructions
- Preheat your oven to 375°F.
- Grease a 9x13 inch baking dish.
- Whisk together eggs, milk, vanilla, cinnamon, and maple syrup.
- Fold cut cinnamon roll pieces into the egg mixture.
- Pour mixture into the prepared dish and spread evenly.
- Drizzle melted butter over the cinnamon roll bits.
- Bake for 25 to 30 minutes until golden brown and custard is set.
- Drizzle icing from the cinnamon roll tubes over the top.
Notes
Icing is not calculated in the nutritional information.