When I need a quick and easy brunch recipe, this cinnamon roll casserole comes together without any fuss. This breakfast bake uses already prepared Pillsbury refrigerated cinnamon rolls, making it rich and full of flaky layers in every bite.
I have found this recipe highlights all the best tastes and smells of cinnamon rolls, while simultaneously eliminating the worst part (the work it takes to make them). I do agree, authentic homemade cinnamon rolls are virtually unbeatable. But when I’m hosting a large group, this cinnamon roll casserole is perfection!
I can’t think of anything more pleasant than waking up to the smell of cinnamon rolls baking in the oven. Better have that coffee ready, because once everyone catches a whiff of this baking, they’ll be jumping out of bed and lingering around the kitchen.
Why I Love This Recipe
- It’s all the taste of cinnamon rolls without the hassle of making them. I can put this casserole together in 10 minutes flat.
- I love how the flaky layers really come through.
- This recipe is simple enough for teens, tweens and novice cooks to put together. Because it’s so simple, I’ve had guests who WANT to help make this up easily.
- Plus, it’s such a versatile dish that can be served at more formal brunches, like Easter, or for a regular weekend breakfast. Would be great for a kid’s sleepover too.
Just like my overnight French toast casserole with streusel or my apple pie French toast casserole, this cinnamon roll version will become a favorite, I can almost guarantee it.
Ingredients
The ingredient list is straightforward, and using prepared cinnamon rolls makes assembling this casserole easy. Here’s everything you need for this cinnamon roll casserole recipe:
- Refrigerated cinnamon rolls with cream cheese icing: I prefer using Pillsbury, but you can substitute any brand you prefer. Refrigerated rolls is what makes this recipe super easy. You can use homemade cinnamon roll dough, homemade icing, or another variation of refrigerated rolls if you prefer. Just be sure to use an equal amount by weight so the recipe will be successful.
- Eggs: Three eggs, size large is the perfect amount to bind all of the ingredients together. I have never used an egg substitute in this recipe.
- Heavy cream: Heavy cream adds the richness, but feel free to substitute half and half or whole milk. Any dairy-free milk should work too.
- Cinnamon, nutmeg, cardamom, vanilla extract: These three spices really give this casserole its unique taste. However, you can easily substitute with what you love or increase or decrease any amounts for more bold or subtle flavors. I have added a pinch of cloves and orange zest during the winter holidays and it was amazing.
- Maple syrup: I always use real maple syrup to drizzle over the top. I have found regular pancake syrup to be too sweet for this recipe.
- Butter: I use butter to grease the baking pan, but you can use cooking spray too.
How to Make This Recipe
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- I preheat the oven to 350° F and lightly butter a 9×13 inch baking dish. You can use cooking spray too.
- Using kitchen scissors, I cut the cinnamon rolls into pieces, about 1″ in size and spread them out evenly in the baking dish. I set the included icing aside to use later in the recipe.
- I add the eggs, heavy cream, cinnamon, nutmeg, cardamom and vanilla extract to a large mixing bowl, whisking it until it’s well-combined. I then carefully pour the egg mixture evenly over the cinnamon roll pieces and toss the cinnamon rolls to coat.
-
I bake it for 30-35 minutes or until it begins to brown on the edges and top. Ovens vary in temperature so make sure to watch yours carefully.
- I put the icing from the cinnamon rolls into a small bowl and microwave on 50% power for 30-45 seconds or until it’s warmed and slightly melted. Then I drizzle maple syrup and the warmed icing over the casserole. So easy!
Make-Ahead Instructions
I’ve definitely put this casserole together the night before and it turns out great and is a great time-saver.
- I assemble the casserole together with all the ingredients, but do not bake it.
- I tightly cover it and place it in the refrigerator overnight. It does need a few more minutes of baking time when made this way, since it’s ice cold from the fridge.
Serving Suggestions
There are so many delicious side dishes to enjoy with this breakfast casserole.
- Home fries or breakfast potatoes are a crunchy breakfast staple that goes well here.
- A fresh fruit and mint salad is the perfect side dish to this breakfast casserole.
- Add some protein to this meal by serving it alongside the perfect brunch eggs.
Frequently Asked Questions (FAQs)
- How Do I Store Any Leftovers? I have stored leftover cinnamon roll casserole in an airtight container in the refrigerator for up to 4 days. In the past I have frozen the leftovers and did not like the way they tasted after being frozen so don’t do it!
- What Else Can I Add to This Cinnamon Roll Casserole? I have turned this into a hearty breakfast casserole by adding in either cooked and chopped breakfast sausage, or bacon, and even chopped pecans for some crunch! They were all great.
More Breakfast Casserole Recipes
- Kielbasa-Bagel Breakfast Casserole
- Bacon, Tomato and Cheddar Breakfast Casserole with Eggs
- Overnight Panettone-Eggnog French Toast
- Mouthwatering Oven Omelet
This post may contain affiliate links. Please read my disclosure policy.
Cinnamon Roll Casserole
Ingredients
- 1 tbsp. butter
- 2 (12.4 oz/351 g) refrigerated cinnamon rolls with cream cheese icing
- 3 large eggs, lightly beaten
- 1/2 cup (188 ml) heavy cream
- 2 tsps ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 2 tsps vanilla extract
- 1/2 cup (118 ml) maple syrup
Instructions
- Preheat your oven to 350° F. Lightly butter a 9x13 inch baking dish.1 tbsp. butter
- Cut cinnamon rolls into pieces, about 1" in size and spread them out evenly in the prepared baking dish. Set the included icing aside.2 (12.4 oz/351 g) refrigerated cinnamon rolls with cream cheese icing
- Add eggs, heavy cream, cinnamon, nutmeg, cardamom and vanilla extract to a large mixing bowl. Whisk until well-combined.3 large eggs, lightly beaten, 1/2 cup (188 ml) heavy cream, 2 tsps ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground cardamom, 2 tsps vanilla extract
- Carefully pour egg mixture evenly over the cinnamon roll pieces and toss to coat.
- Bake for 30-35 minutes or until beginning to brown on the edges and top.
- Place icing from the cinnamon rolls into a small bowl and microwave on 50% power for 30-45 seconds or until warmed and slightly melted. Drizzle maple syrup and warmed icing over the casserole and enjoy!1/2 cup (118 ml) maple syrup
Notes
Nutrition
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.