Cream Cheese Cinnamon Casserole

This Cinnamon Cream Cheese Breakfast Casserole is warm and cozy. The perfect recipe for entertaining! It can be made ahead of time and popped in the oven.

It has layers of diced English muffins and cream cheese. It’s topped with a brown sugar and cinnamon mixture. You’ll love this one.This Cinnamon Cream Cheese Casserole is warm and cozy. The perfect recipe for entertaining! It can be made ahead of time and popped in the oven. the-girl-who-ate-everything.com

I’ve already mentioned several times that I’m not a morning person. So when I have company staying with me and want to feed them my best bet is to have something that can be prepared the night before.

The other thing…I don’t like people watching me cook. I think it’s because I’m self conscious that they’re judging my technique or making sure that I’m washing my hands.

Probably because when I’m in the kitchen I’m very aware of who is washing their hands and who isn’t. I wash my hands a billion times. I’m known as the hand washing Nazi. Just now I paused to yell, “Did you wash your hands?” to my son.

I’ve got problems. If you’re in my kitchen I’ve probably asked you if you’ve washed your hands…if you’re related to me. Non-relatives I tend to leave alone. 🙂

This Cinnamon Cream Cheese Casserole is warm and cozy. The perfect recipe for entertaining! It can be made ahead of time and popped in the oven. the-girl-who-ate-everything.com

This Cream Cheese Cinnamon Casserole dish starts out with cubed English muffins. I used regular here but last week I used the Pumpkin Spice English muffins to make this and it was really good. This Cinnamon Cream Cheese Casserole is warm and cozy. The perfect recipe for entertaining! It can be made ahead of time and popped in the oven. the-girl-who-ate-everything.comNext add half of your cream cheese cubes. It helps if your cream cheese is really cold or even frozen but however you get it on there doesn’t matter; it’ll taste the same. Repeat the layers. This Cinnamon Cream Cheese Casserole is warm and cozy. The perfect recipe for entertaining! It can be made ahead of time and popped in the oven. the-girl-who-ate-everything.comAdd your egg mixture on top. You should let this soak in for a couple of hours or overnight. I’ve baked it immediately because I didn’t have time and it turned out great but it’s best to let it soak in. This Cinnamon Cream Cheese Casserole is warm and cozy. The perfect recipe for entertaining! It can be made ahead of time and popped in the oven. the-girl-who-ate-everything.comNext sprinkle your cinnamon mixture on top. I use “sprinkle” loosely because the mixture is more like wet sand so you’re more like adding little pieces of the crumble all over the top. This Cinnamon Cream Cheese Casserole is warm and cozy. The perfect recipe for entertaining! It can be made ahead of time and popped in the oven. the-girl-who-ate-everything.comThis is what it looks like when it’s baked. This Cinnamon Cream Cheese Casserole is warm and cozy. The perfect recipe for entertaining! It can be made ahead of time and popped in the oven. the-girl-who-ate-everything.comLook at those pieces of cream cheese peeking out.

This Cinnamon Cream Cheese Casserole is warm and cozy. The perfect recipe for entertaining! It can be made ahead of time and popped in the oven. the-girl-who-ate-everything.com

Enjoy!

If you like this, you’ll love this Cinnamon Roll Breakfast Bake.

4.75 from 4 votes
This Cinnamon Cream Cheese Casserole is warm and cozy. The perfect recipe for entertaining! It can be made ahead of time and popped in the oven. the-girl-who-ate-everything.com
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Cream Cheese Cinnamon Casserole
Ingredients
  • 6 Thomas English muffins , cut into 1 inch cubes
  • 1 (8 ounce) package cream cheese, cut into ½ inch cubes
  • 6 eggs , beaten
  • 1 ½ cups milk
  • ½ cup heavy cream
  • ¾ cup sugar
  • 2 tablespoons vanilla
Cinnamon Crumble:
  • ½ cup flour
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup butter , cold
  • (Optional): powdered sugar and cinnamon for topping, maple syrup for drizzling
Instructions
  1. Spray a 9x13 pan with cooking spray. Place ½ of the English muffin cubes in the 9x13 baking dish. Sprinkle ½ of the cream cheese cubes on top. Layer the remaining muffin cubes on top and sprinkle with the rest of the cream cheese cubes. It won't look like enough to fill the pan but it will.
  2. In a medium bowl, add the eggs, milk, heavy cream, sugar, and vanilla. Whisk together until combined. Pour over the muffin and cream cheese mixture.
  3. Allow mixture to refrigerate for at least 4 hours or overnight. Note- I’ve also baked this without chilling and it’s fine but chilling is best so that the muffins can soak up the liquid.
  4. After the casserole has chilled, preheat oven to 350 degrees. Remove casserole from the fridge while the oven is preheating.
  5. While the oven is preheating, make the Cinnamon Crumble. In a food processor, place the flour, brown sugar, cinnamon, salt, and butter. Process the mixture until it comes together. You can also cut the butter into the mixture with a fork if you don’t have a food processor. The crumble will be the texture of wet sand.
  6. Sprinkle pieces of the crumble evenly all over the top of the casserole.
  7. Bake at 350 degrees for 50-60 minutes or until middle is done. Remove from oven and let cool slightly. Sprinkle with powdered sugar and cinnamon and serve with maple syrup if desired. Refrigerate leftovers and heat up as needed.
This Cinnamon Cream Cheese Casserole is warm and cozy. The perfect recipe for entertaining! It can be made ahead of time and popped in the oven. the-girl-who-ate-everything.com

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  1. This casserole looks yummy. I don’t like people watching me cook either! Makes me all thumbs for some reason. For Thanksgiving, I like to get it all done ahead of time with little to do when company shows up. Too many cooks spoil the broth! Thanks for another do-it-early recipe!

  2. This looks delicious, I love that it’s so easy to make and that you can prepare it the day before. I don’t like when people watch me, not because I would be afraid that they’d judge me, but because they get on my way and I always get annoyed when I’m working and someone just stands there and does nothing haha.

  3. awesome, need to try it for sure 🙂

  4. Really interesting dish for dessert! Nice instead of cake for a change 🙂

  5. This looks so delicious . A perfect fit for the cold season and tastes to the children is also very good

  6. Daaaannngg. We have made this before with white bread, but I like the sound of yours with English muffins better. And if you want to be super naughty, drizzle it with buttermilk syrup before eating it for breakfast. Start your day off right, with 1300 calories, I always say. 🙂

  7. Regina Harris says:

    I made these for Thanksgiving morning breakfast. This is what I found::
    1. I think you mean two TEASPOONS of vanilla, and not two TABLESPOONS. I opted for the two teaspoons.
    2. Not wanting to wake up the house with my food processor, I tried the fork methode when making the crumble. That didn’t work with the cold butter. So I chose to rub the butter into the cinnamon/sugar/flour mixture. For those who don’t know what that is, you literally rub the butter with the dry ingredients between your fingers until everything is nicely incorporated.
    3. Maybe it was the english muffins I used – I went for the protein oatmeal cinnamon ones – but this came out VERY sweet. For those like me who don’t care for very sweet items for breakfast, I would recommend cutting the sugar down to 1/4 cup.

    • REgina,
      Thanks for your tips. The two Tablespoons vanilla is actually correct. It gives it a great flavor. It is definitely sweet enough on it’s own so the oatmeal cinnamon ones would make it even sweeter.

  8. Can this recipe be cooked and then frozen for travel purposes (i.e. cooked at home and taken on vacation)?

  9. What could I use in place of the English Muffins? I’m Celiac so I can’t use the regular stuff. The GF ones are ok, but not as thick. Do you think I could use a GF bread? I typically make my own. This sounds amazing, so I want to try it.

  10. I love the idea of english muffins!! Can’t wait to try this!!! I am so grateful That I don’t have a problem with gluten. I love bread!!!

  11. How do you think this would taste with added fruit preserves mixed in?

  12. I want to make this ahead for company. Do you think you could leave it in refrigerator for two days before baking.?

  13. How many does this serve?

  14. Oh, the BEST !!!
    I would describe it as a combination of a stuffed French toast and a bread pudding.
    The crunchy topping takes it over the top.
    Thanks for sharing this recipe.

  15. I made this today. I thought the vanilla was the perfect amount. The amount of sugar was not too sweet. In fact I do not think it is sweet enough to serve as a dessert but it is great for breakfast or even a snack as I am having it now. My house smelled amazing while this was baking!

  16. Sheree A Benoit says:

    I made this for work but I used cinnamon raisin swirl bread. It was a big hit!!! People went back for seconds. Thank you and I would definitely make this again.