Banana-Cinnamon Roll Breakfast Casserole

Step 1

Start by cutting the cinnamon rolls into about 1-inch squares. In a bowl, whisk together the milk, eggs, vanilla, and cinnamon until everything is well combined. Next, slice one banana and spread it evenly on the bottom of a 9x13-inch baking dish, then sprinkle the brown sugar over the banana slices. Arrange the cinnamon roll pieces on top of the bananas. Pour the egg mixture over the cinnamon rolls, and gently press them down with a spatula so they soak up the liquid evenly. Cover the dish with foil and pop it in the fridge for at least an hour, or even overnight if you have time. When you’re ready to bake, preheat the oven to 375°F. Bake the casserole covered for about 50 minutes until it’s set, then remove the foil and bake for another 10 minutes so the top gets nice and golden. Let it cool for about 10 minutes before slicing, then top with the remaining banana slices and serve.