Cinnamon roll casserole is an easy, crowd-pleasing breakfast made with refrigerated cinnamon rolls baked into a warm, gooey breakfast casserole. You can prep it the night before for a stress-free holiday breakfast or brunch everyone will love.
Cinnamon rolls are always a special treat, but turning them into a casserole makes them even easier to enjoy. This recipe starts with refrigerated cinnamon rolls and transforms them into a warm, gooey breakfast bake that’s perfect for feeding a crowd.
It only takes a few minutes of prep to put together and can also be prepped ahead the night before, so all you have to do is pop it in the oven in the morning. The casserole has rich layers of cinnamon-swirled rolls drizzled with sweet icing over the top. It’s like the best parts of cinnamon rolls in every bite.
Whether you’re hosting holiday breakfast or brunch or just need an easy make-ahead breakfast for busy mornings, this cinnamon roll casserole is a guaranteed hit.
Ingredient notes and substitutions
- Butter: You could also use salted butter if you prefer. If using salted butter, reduce salt to a pinch or two.
- Cinnamon rolls: You’ll want the tubes of refrigerated cinnamon rolls, like Pillsbury cinnamon rolls.
- Cream: If you don’t have cream, you can use half-and-half or milk.
- Maple syrup: I recommend pure maple syrup.
How to make cinnamon roll casserole
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350F. Grease a 13×9 baking pan with 2 tablespoons of butter. Set aside.
Step 2: Open the tubes and remove the cinnamon rolls, saving the frosting for after the casserole has baked.
Step 3: Cut each cinnamon roll into 4 pieces and arrange the pieces in an even layer in the prepared baking
pan.
Step 4: To make the custard add the eggs, heavy cream, maple syrup, brown sugar, vanilla extract, cinnamon, and salt
to a mixing bowl. Whisk until well-combined.
Step 5: Pour the custard over the top of the cinnamon rolls in the pan.
Step 6: Bake for about 35-40 minutes, or until the top of the casserole is a golden brown and the custard has set.
Step 7: Drizzle the reserved frosting over the top of the warm casserole. Serve while warm.
Recipe Tips!
- Make ahead: You can make the casserole the night before and bake it the next day. To make it ahead of time, make the recipe through step 5. Cover, and chill overnight. Take the casserole out while you preheat the oven. Uncover, and bake as directed.
- Variations: You can change up the flavor of the casserole by adding mix-ins like frozen blueberries or chopped pecans or by using a different flavor of refrigerated sweet rolls, like caramel rolls.
Storage
Store any leftover casserole in an airtight container in the refrigerator. It will keep for 3-4 days when properly stored in the fridge.
More breakfast casserole recipes!
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Cinnamon Roll Casserole Recipe
Equipment
- 9×13 pan
Ingredients
- 2 tablespoons unsalted butter
- 2-12.4 ounce tubes refrigerated cinnamon rolls
- 4 large eggs
- ½ cup heavy cream
- ¼ cup maple syrup
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat oven to 350F. Grease a 13×9 baking pan with butter. Set aside.2 tablespoons unsalted butter
- Open the tubes and remove the cinnamon rolls, saving the frosting for after the casserole has baked.2-12.4 ounce tubes refrigerated cinnamon rolls
- Cut each cinnamon roll into 4 pieces and arrange the pieces in an even layer in the prepared baking pan.
- To make the custard add the eggs, heavy cream, maple syrup, brown sugar, vanilla extract, cinnamon, and salt in a mixing bowl. Whisk until well-combined.4 large eggs, ½ cup heavy cream, ¼ cup maple syrup, 2 tablespoons light brown sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- Pour the custard over the top of the cinnamon rolls in the pan.
- Bake for about 35-40 minutes, or until the top of the casserole is a golden brown and the custard has set.
- Drizzle the reserved frosting over the top of the warm casserole.
- Serve while warm.
Notes
- Butter: You could also use salted butter if you prefer. If using salted butter, reduce salt to a pinch or two.
- Cinnamon rolls: You’ll want the tubes of refrigerated cinnamon rolls, like Pillsbury cinnamon rolls.
- Cream: If you don’t have cream, you can use half-and-half or milk.
- Maple syrup: I recommend pure maple syrup.
- Nutrition values are estimates.
Nutrition
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