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–+ servings

Carrot Cake Cinnamon Roll Casserole

A delightful fusion of carrot cake and cinnamon rolls, this casserole is perfect for brunch or dessert, featuring a rich cream cheese glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Casserole Base
  • 1 package cinnamon roll dough refrigerated
  • 2 cups shredded carrots fresh
  • 1 cup chopped walnuts optional
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup milk
Cream Cheese Glaze
  • 4 ounces cream cheese softened
  • 1 cup powdered sugar
  • 2 tablespoons milk adjust for consistency
  • 1 teaspoon vanilla extract

Method
 

Prepare the Casserole
  1. Preheat the oven to 350°F (175°C). Grease a baking dish.
  2. In a mixing bowl, whisk together the eggs, milk, and vanilla extract.
  3. Add the shredded carrots, chopped walnuts, ground cinnamon, and cinnamon roll dough cut into pieces. Mix until well combined.
  4. Pour the mixture into the prepared baking dish and spread evenly.
  5. Bake for 30 minutes or until golden brown and set in the center.
Make the Glaze
  1. In a bowl, beat the softened cream cheese until smooth.
  2. Gradually add the powdered sugar, mixing well.
  3. Add milk and vanilla extract, mixing until the glaze is smooth and pourable.
Serve
  1. Once the casserole is done, let it cool slightly before drizzling with cream cheese glaze.
  2. Slice and serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 15gVitamin A: 5000IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

This casserole can be prepared the night before and baked in the morning for a quick breakfast option.

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