Breakfast

Irresistible Cinnamon Roll Casserole in 30 Minutes

By:

Christina R. Jones

Cinnamon Roll Casserole

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Oh my goodness, you have to try this cinnamon roll casserole! It’s my absolute go-to when I need a breakfast that feels special but couldn’t be easier. Picture this: warm, gooey cinnamon rolls baked into a custardy, slightly crisp casserole that makes your whole kitchen smell like a bakery. I first made this for a sleepy Sunday brunch with friends, and let me tell you – nobody could believe it came together in minutes with just a few simple ingredients.

The magic happens when you pour that rich egg mixture over chopped-up cinnamon rolls. As it bakes, the rolls puff up while staying soft in the middle, and the edges get this perfect caramelized crunch. Drizzle on that sweet icing right at the end, and wow – you’ve got a crowd-pleaser that disappears faster than you can say “seconds please!”

Cinnamon Roll Casserole - detail 1

Why You’ll Love This Cinnamon Roll Casserole

Let me count the ways this cinnamon roll casserole will become your new breakfast obsession! First off, it’s ridiculously easy – we’re talking 10 minutes of prep before it goes in the oven. No kneading dough, no waiting for yeast to rise. Just chop, mix, pour, and bake while you sip your coffee.

Here’s what makes it so special:

  • Crowd-pleasing magic: The smell alone will have everyone gathering in the kitchen. Kids adore it, guests rave about it, and even picky eaters go back for seconds.
  • Perfect texture: That custard mixture soaks into the rolls, making them soft and pillowy inside while the top gets this gorgeous golden crispness.
  • Versatile: Serve it for holiday brunches, lazy weekends, or even as “breakfast for dinner” when you need comfort food fast.
  • Make-ahead friendly: Assemble it the night before and just pop it in the oven when you wake up – brilliant for stress-free mornings!

Trust me, once you try this casserole, you’ll understand why it’s become my most-requested recipe. It’s like having dessert for breakfast, but somehow totally acceptable!

Ingredients for Cinnamon Roll Casserole

Gather these simple ingredients to create cinnamon roll magic – I promise you probably have most of them already! Here’s what you’ll need:

  • 2 cans (12.4 oz each) refrigerated cinnamon rolls – I use the classic Pillsbury ones with icing, but any brand works
  • 4 large eggs – Make sure they’re at room temperature for best mixing
  • 1/2 cup heavy cream – This gives the custard its rich, velvety texture
  • 2 tbsp maple syrup – The real stuff, not pancake syrup – it makes a difference!
  • 1 tsp vanilla extract – Pure vanilla if you have it, but imitation works in a pinch
  • 1 tsp ground cinnamon – For that extra cozy spice kick
  • 1/4 cup chopped pecans (optional) – I like to toast mine first for extra crunch

Ingredient Notes & Substitutions

No heavy cream? No problem! Whole milk works nearly as well, though the texture won’t be quite as rich. For a dairy-free version, almond or oat milk can substitute – just add 1 extra egg yolk to help thicken it.

Not a pecan person? Try walnuts or skip nuts altogether. I’ve used dried cranberries or raisins with great success too – just toss them in with the cinnamon rolls before adding the custard. And if you’re out of maple syrup, honey or even brown sugar (1/4 cup) will do the trick.

One last tip: if your cinnamon rolls come with those little icing packets, set them aside at room temperature while the casserole bakes – they’ll drizzle much easier when warm!

How to Make Cinnamon Roll Casserole

Okay, let’s get baking! This cinnamon roll casserole comes together so easily, you’ll be amazed. Here’s exactly how I make it:

  1. Preheat your oven to 375°F (190°C). This gives your oven time to reach the right temperature while you prep – crucial for even baking!
  2. Chop those cinnamon rolls. Open both cans (careful of that pop!) and cut each roll into quarters with kitchen scissors. No need to separate them first – just snip right through the whole stack. Scatter the pieces in a greased 9×13 baking dish.
  3. Make the custard magic. In a big bowl, whisk the eggs really well – I do about 30 seconds until they’re totally smooth. Then whisk in the cream, maple syrup, vanilla, and cinnamon. Pro tip: tilt your bowl and whisk in a circular motion to incorporate everything perfectly.
  4. Pour it all over. Slowly drizzle your egg mixture evenly over the cinnamon roll pieces. Let it sit for a minute so the bread starts soaking up that goodness.
  5. Bake to golden perfection. Pop it in the oven for 25-30 minutes. You’ll know it’s done when the top is golden brown and the center springs back lightly when touched.
  6. Finish with icing. Squeeze those little icing packets all over the top while it’s still warm – it’ll melt into delicious ribbons of sweetness.

Tips for Perfect Cinnamon Roll Casserole

After making this dozens of times, here are my can’t-miss tricks:

Watch the clock! Overbaking is the #1 mistake – pull it out as soon as the edges are golden. The center should be slightly jiggly but not wet.

Whisk thoroughly. Lazy mixing means uneven custard distribution. Take that extra 30 seconds for perfectly smooth results.

Ice smart. If your icing is too thick, microwave the packet for 5 seconds before drizzling. And don’t pour it all in one spot – zigzag across the whole casserole.

Let it rest. I know it’s tempting, but wait 5 minutes before serving. This helps the custard set so you get clean slices.

Serving Suggestions for Cinnamon Roll Casserole

Oh, the possibilities! This cinnamon roll casserole shines all on its own, but I love pairing it with fresh berries for a pop of color and tartness. A dollop of whipped cream takes it over the top, while crispy bacon on the side makes the perfect sweet-salty combo. Don’t forget the coffee – that warm cinnamony goodness begs for a steaming cup alongside!

Storage and Reheating

Here’s the good news – if you miraculously have leftovers (it’s rare in my house!), this cinnamon roll casserole keeps beautifully. Just cover it tightly and refrigerate for up to 2 days. When you’re ready for round two, reheat individual portions in the microwave for about 30 seconds, or pop the whole dish back in a 350°F oven for 10 minutes to bring back that fresh-from-the-oven magic. Pro tip: add a fresh drizzle of icing after reheating – it makes all the difference!

Cinnamon Roll Casserole Variations

Now for the fun part – let’s get creative with this cinnamon roll casserole! My family loves when I mix things up with these tasty twists:

  • Apple pie vibes: Toss in 1 cup of diced apples mixed with 1 tbsp brown sugar and 1/2 tsp cinnamon – it’s like fall in every bite!
  • Chocolate lover’s dream: Sprinkle 1/2 cup chocolate chips over the rolls before adding the custard – they’ll melt into gooey pockets of happiness.
  • Nutty delight: Swap pecans for toasted walnuts or almonds, or mix in some shredded coconut for tropical flair.
  • Berry burst: Fold in 1 cup fresh or frozen berries (blueberries are my favorite) for a fruity surprise.

The beauty of this recipe is how easily it adapts – don’t be afraid to make it your own! Just keep the liquid proportions the same and you can’t go wrong.

Nutritional Information

Here’s the scoop on what’s in this cinnamon roll casserole – but remember, these numbers are just estimates! Actual values can change depending on your specific ingredients and brands. One serving (about 1/6 of the casserole) has around 380 calories with 18g fat and 45g carbs. It’s definitely an indulgent treat, but oh so worth it for special occasions!

FAQs About Cinnamon Roll Casserole

Can I use homemade cinnamon roll dough instead of canned?
Absolutely! I’ve done this when I had extra homemade dough – just shape it into rolls, let it rise, then chop and proceed with the recipe. The texture might be slightly different since homemade dough tends to be less dense, but it’s delicious!

How can I make this cinnamon roll casserole vegan?
Easy swaps: use plant-based cinnamon rolls (Annie’s makes great ones), flax eggs (1 tbsp ground flax + 3 tbsp water per egg), coconut cream instead of heavy cream, and maple syrup stays the same. Skip the icing or use a powdered sugar glaze with plant milk.

Why is my casserole soggy in the middle?
This usually means it needed more bake time or your oven runs cool. Next time, test with a toothpick – it should come out with moist crumbs but no wet batter. Also, make sure your baking dish isn’t overcrowded – a 9×13″ pan works best.

Can I freeze cinnamon roll casserole?
You can, but the texture changes a bit. Freeze before baking for best results – assemble everything in a freezer-safe dish, wrap tightly, and freeze up to 1 month. Bake straight from frozen, adding 10-15 extra minutes. The icing should always be added fresh after baking!

Share Your Experience

I’d love to hear how your cinnamon roll casserole turned out! Did you add any fun twists? Maybe you discovered the perfect baking time for your oven? Leave a comment below – your tips might help other home bakers. And if you snapped a photo of that golden, icing-drizzled beauty, tag me so I can admire your work!

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Cinnamon Roll Casserole

Irresistible Cinnamon Roll Casserole in 30 Minutes


  • Author: Christina R. Jones
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

A delicious and easy-to-make cinnamon roll casserole perfect for breakfast or brunch.


Ingredients

Scale
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls
  • 4 large eggs
  • 1/2 cup heavy cream
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 cup chopped pecans (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cut cinnamon rolls into quarters and place in a greased baking dish.
  3. In a bowl, whisk eggs, cream, maple syrup, vanilla, and cinnamon.
  4. Pour mixture over cinnamon rolls.
  5. Sprinkle pecans on top if using.
  6. Bake for 25-30 minutes until golden brown.
  7. Drizzle with icing from cinnamon roll cans.
  8. Serve warm.

Notes

  • You can prepare this the night before and bake in the morning.
  • Add raisins or dried fruit for extra flavor.
  • Store leftovers in the fridge for up to 2 days.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of casserole
  • Calories: 380
  • Sugar: 22g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 120mg

Keywords: cinnamon roll casserole, breakfast casserole, easy breakfast

Hi I’m Christina

I am a creator of delicious recipes. Cooking, baking, recipe development and kitchen consulting are my passion. I love sharing my dishes and connecting with people through the food I prepare.

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