When I need a quick and easy brunch recipe, this cinnamon roll casserole comes together without any hassle. This breakfast bake uses already prepared Pillsbury refrigerated cinnamon rolls, making it rich and full of flaky layers in every bite.
Cinnamon Roll Casserole
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.
It’s an easy way to bring all the cozy, comforting flavors of cinnamon rolls to the table without spending hours in 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 apple pie French toast casserole and blueberry French toast casserole, this cinnamon roll version is an easy favorite.
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 Cinnamon Roll Casserole
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.
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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.
Recipe Tips
- 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!
- 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.
Storage and Freezing
If you’ve got leftovers or want to prep ahead, storing and freezing this cinnamon roll casserole is simple:
- To store: Cover the casserole tightly with plastic wrap or transfer leftovers to an airtight container. Keep it in the fridge for up to 3 days.
- To freeze: Wrap the entire casserole (or portions) securely in foil or plastic wrap, then place it in a freezer-safe bag or container. It will stay fresh for up to 2 months.
- To reheat: Thaw in the fridge overnight if frozen, then warm individual portions in the microwave or reheat the entire dish in the oven at 350°F until heated through.
More Breakfast Casserole Recipes
- Bagel Breakfast Casserole with Kielbasa
- Overnight Breakfast Casserole with Biscuits and Bacon
- Blueberry Cinnamon Roll Casserole
- Monte Cristo Casserole
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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 (118 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, 1/2 cup (118 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
Have you made this Cinnamon Roll Casserole? I’d love to hear how it turned out — leave a comment below and let me know.
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Daryl says
Has anyone tried using something other than maple syrup or pancake syrup? Where we live, it is hard to find these. I really want to make these! Thank you in advance.
Cathy says
My suggestion would be to make your own brown sugar syrup and use that.
Freida says
Made it this morning and it was absolutely fabulous! Thank you for the recipe.
Kiley says
So no one was happy about getting out of bed until they had this! It was so perfect.
Cathy says
Glad it was a hit!
Lareda P says
This was good and easy to make!
Cathy says
Nice!
Mila says
This cinnamon roll casserole was easy enough to make before school. They loved it.
Cathy says
Definitely a fun morning breakfast and not just for the weekend!
David says
My New Year’s resolution is to make every day special so I made this for breakfast today and it was amazing.
Cathy says
Love hearing this.
Wanda R says
The kids devoured this cinnamon roll casserole.
Nan says
Made this cinnamon roll casserole for the kids this morning and they loved it.
Besha says
This is our favorite weekend breakfast, we all look forward to it.
Macie says
This was delightfully simple and delicious! What a great way to start off our weekend!
Dana g says
It doesn’t get much easier! Thanks so much for this, my kids loved it!
Bill says
This was really so good. Making again this weekend.
Kim Beaulieu says
This is scrumptious. We at it for breakfast then had leftovers as a snack. So darn good!
Krista says
This was absolutely fantastic!! Will be making again soon.
seth says
Been making this every weekend because the kids love it.
Carol says
Turned out great. Kids devoured it. Great for a kid’s sleepover to feed a house of hungry kids.
Shena says
Was a hit for my office potluck. Nothing leftover!
TexasItalianGirl says
Easy recipe and DELICIOUS!! Start keeping an eye on it around the 20-25 minute baking mark. I baked it for 30 minutes and it was probably ready by 25 minutes. My oven runs hot . . . but still delicious! Definitely drizzle on the maple syrup! This recipe is a keeper!
Julie Pollitt says
We loved this recipe. The cardamom really made it taste great!
M says
I love a good short-cut breakfast and this was just perfect for our weekend brunch with our kids and grandkids. It was just so easy to make and everyone loved it.
Cathy says
So great!
Jamielyn says
We made this for Easter brunch and it was not only super easy, but everyone loved it. Thanks!
Cathy Pollak says
Great!
Will says
I wish I could describe how good my kitchen smelled while this casserole baked! My family is obsessed and ahs already asked me to make it again!
Jessica says
This recipe is absolutely lovely! It’s now on “repeat” in our house!
Cathy Pollak says
So happy to hear that!
jess says
This dish was everything that I wanted it to be and more! thank you so much for sharing this amazing recipe!
Cathy Pollak says
Yay!
Jaz says
This was a hit! The blend of spices made it so flavorful. My kids loved it for Sunday brunch, and it was so easy to put together!
Cathy Pollak says
I’m so glad!
Abby says
This was crazy good! A new family favorite. Will definitely make this for when I have overnight guests.
Mel says
This cinnamon roll casserole was everything. So delicious and SO easy to throw together. Cannot wait to make these again!
Bella says
This Cinnamon roll casserole was exactly what I was hoping for. The kids loved it and am making it again this weekend! Thanks for the recipe.
Juanita says
So my kids ask me to make this cinnamon roll casserole all the time. I enjoy how easy it is. Thank you for all your recipes, I really love all the ones I’ve made so far.
Lynn says
Made for the first time today but won’t be the last! Fairly easy to prepare. I didn’t include cardamom simply because I didn’t have any. I did sprinkle about 1/2 cup of chopped pecans over the top before baking for 30 minutes which seemed perfect. I also didn’t have any real maple syrup so I improvised my own concoction by mixing the icing, maybe 1/2 TBS of brown sugar, and a tsp. of real butter. Warmed in microwave until smooth and slightly heated. Drizzled over casserole after it had cooled some and it was delicious! Thanks for the recipe and tips.
Bess says
My favorie Sunday morning breakfast to throw together. Everyone loves this cinnamon roll casserole, especially me because it’s so simple.
Carrs says
Came to grab the recipe for Easter brunch. it’s our favorite.