Cinnamon Roll Casserole
Cinnamon roll casserole tastes just like decadent cinnamon rolls, but without all the effort! This cinnamon roll casserole recipe is the ultimate brunch dish, made with Pillsbury refrigerated cinnamon rolls, eggs, milk, a touch of maple syrup, and a drizzle of icing over the top. It’s super easy to make and can even be assembled the night before. A sweet treat that will be the hit of any breakfast or brunch!
Easy Cinnamon Roll Casserole
There’s nothing better than warm cinnamon rolls, especially around the holidays! Homemade cinnamon rolls can be a bit time consuming and labor intensive, though. This cinnamon roll casserole is just as delicious and so easy to make. You will love the make-ahead option. Just like our French toast casserole, this overnight breakfast casserole will become a favorite to serve a crowd, making it perfect for Christmas or Easter brunch.
Not only is this casserole super easy and absolutely scrumptious, it makes the whole house smell amazing while it’s baking! Your friends and family will definitely be asking you for the simple recipe! It’s just SO good!
Ingredients
The ingredient list is quite simple and using prepared cinnamon rolls makes this casserole a breeze to put together.
- Butter. Melted butter is added to the bottom of the dish, so there is no sticking. It also adds deliciousness to the overall taste of the casserole.
- Cinnamon rolls. I like to use the 12.4 oz Pillsbury refrigerated cinnamon rolls. You can really use any brand you want or even the Pillsbury Grands! cinnamon rolls. You may need to adjust the bake time, though.
- Eggs. Four large eggs is the perfect amount to make this casserole that will serve 12 people.
- Milk. Whole milk makes for a richer casserole. But skim milk or even almond milk will work just fine.
- Vanilla. To enhance that classic cinnamon roll flavor!
- Cinnamon. Extra cinnamon because YUM!
- Maple syrup. A small amount of maple syrup is drizzled over the top, before baking for sweetness. If you’re sensitive to sweets, you can omit. The dish is plenty sweet without the added maple syrup.
- Icing. A must for cinnamon roll anything!
How to make cinnamon roll casserole
This whole process could not be easier! The full recipe is at the bottom of the post, but here’s the highlights:
- Prepare baking dish. Preheat oven and pour melted butter in the bottom of a glass 9×13″ baking dish.
- Cut cinnamon rolls. Using a knife, kitchen shears or a pizza cutter, cut each cinnamon roll into 8 small pieces and layer the pieces evenly over the bottom of the dish.
- Mix milk/egg custard. Whisk together eggs, milk, vanilla, and cinnamon. Pour the egg mixture over the cinnamon rolls. Drizzle maple syrup over the egg mixture.
- Bake or refrigerate overnight. Cover and refrigerate overnight or bake in preheated oven for 20-25 minutes.
- Drizzle icing. Cool casserole for about 5 minutes. Warm icing and drizzle over the top of the casserole. Enjoy!
Tips
This cinnamon roll casserole recipe is pretty straightforward, but here are some tips that make it even easier!
- Cutting the rolls. Use a pizza cutter or kitchen shears to quickly and evenly cut the cinnamon rolls into eight pieces.
- Mixing custard. Whisk together the milk/egg mixture in a large liquid measuring glass. You can measure the milk and then add in the egg, vanilla and cinnamon, and then it makes for easy pouring.
- Warm icing. The icing is very easy to drizzle, if you pop it in the microwave to warm it. Remove the covers from the icing containers; microwave on medium (50%) 10 to 15 seconds or until thin enough to drizzle.
- Egg mixture. Be sure the egg mixture is well mixed and then very evenly distributed over the casserole before baking. If not, once baked, you will be able to see the white eggy part.
Variations
There are plenty of fun ways to change things up and make this breakfast your own.
- Bacon. Sprinkle 1/2 cup crispy cooked chopped bacon with the dough pieces for a hint of a savory-smoky taste that balances out the sweet cinnamon and maple flavors.
- Sprinkles. Add sprinkles and make it into a birthday breakfast!
- Nuts. Add chopped pecans, almonds or walnuts to the top of the casserole before baking. They really add something special when they get toasted as the casserole bakes.
- Cream cheese icing. To give this casserole a little more of a homemade taste, mix the cinnamon roll icing with 4 ounces softened cream cheese and about 1 tablespoon powdered sugar.
- Toppings. Skip the icing drizzle or in addition to the icing, top with powdered sugar, fresh fruit, yogurt and/or whipped cream.
Serving Suggestions
This easy sweet casserole recipe pairs well with a variety of breakfast sides. Below are some of my favorite sides to serve with this homemade cinnamon roll casserole:
- Hash browns or breakfast potatoes
- Fresh fruit or fruit salad
- Yogurt
- Bacon, sausage, or ham
- Eggs
Make Ahead Option
I like to prepare this and let it set in the fridge overnight, but that step isn’t necessary if you forget or are short on time. I do think the cinnamon rolls soak up the egg mixture a bit better that way, though. For the overnight cinnamon roll casserole option:
- Make recipe according to instructions, minus the baking and icing.
- Cover and refrigerate the casserole.
- The following morning, bake the breakfast casserole.
Tip. Since the overnight breakfast casserole will be cold, it may be necessary to add 5 minutes to the bake time. If you feel like the top of the casserole is browning too fast, cover with foil.
Leftovers
- Storage. This casserole will keep in the fridge for up to about 4 days or in the freezer for up to 2 months. If you’re planning to keep your casserole in the refrigerator, you can store it in an airtight container. To store in the freezer, wrap in plastic wrap, then place the leftover casserole in a gallon size freezer bag or another freezer-safe container.
- Reheating. The casserole is best and most crisp right out of the oven, but it can be reheated. To reheat, bake at 350ºF for 10 to 15 minutes or until warmed through and the top is re-crisped.
I know your family is sure to love this breakfast treat as much as mine does! The smell of this cinnamon roll casserole baking in the oven is amazing! Enjoy on the weekend, for a special occasion like Mother’s Day brunch, Easter or Christmas morning!
Other Favorite Brunch Recipes
If you try this delicious baked cinnamon roll casserole recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Cinnamon Roll Casserole
Ingredients
- 4 tablespoons butter, melted
- 2 tubes refrigerated (16 cinnamon rolls), cut into about 8 pieces per roll (I always use Pillsbury brand.)
- 4 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- 1/4 cup maple syrup
- icing from the cinnamon roll tubes
Instructions
- Preheat oven to 375ºF. Pour butter into a 9×13 glass baking dish and spread evenly. Cut each cinnamon roll into 8 small pieces and layer evenly over the bottom of the dish. (I like to use kitchen shears or a pizza cutter to easily cut the cinnamon rolls.)
- In a large liquid measuring glass or small bowl, whisk together eggs, milk, vanilla, and cinnamon. Make sure the egg is fully beaten within the milk. Pour egg mixture over the cinnamon rolls. Be sure the egg mixture is very evenly distributed. Drizzle syrup over egg mixture.
- At this point, you can cover and refrigerate overnight or immediately bake the casserole. Bake at 375º for 20-25 minutes or until cinnamon rolls are golden brown.
- Cool casserole for about 5 minutes. Remove covers from icing; microwave on medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle with icing, and enjoy!
Notes
- Make recipe according to instructions, minus the baking.
- Cover and refrigerate the casserole.
- The following day, bake the breakfast casserole.
- Storage. This casserole will keep in the fridge for up to about 4 days or in the freezer for up to 2 months. If you’re planning to keep your casserole in the refrigerator, you can store it in an airtight container. To store in the freezer, wrap in plastic wrap, then place the leftover casserole in a gallon size freezer bag or another freezer-safe container.
- Reheating. The casserole is best and most crisp right out of the oven, but it can be reheated. To reheat, bake at 350ºF for 10 to 15 minutes or until warmed through and the top is re-crisped.
Did you make this recipe?
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This may not matter at all, but I’m curious if when cutting up the cinnamon rolls, do you leave them rolled up or unroll first?
You can just leave them rolled up. Enjoy!
I accidentally didn’t stir my egg mixture so you can see some of the egg whites and it’s still kind of gooey. Is this okay or do I need to bake longer and hide with the icing? Thank you! It looks so yummy!
I would cover it with icing. Yes, you really do have to completely beat the eggs with the milk.
Thank you. This reminds me of a quicker bread pudding. I doubled the butter, replaced the extra cinnamon with nutmeg and added crushed pineapple. This is definitely a dessert, not breakfast, but it came out so buttery and delicately spiced. Would’ve thought it was completely homemade bread pudding.
Wow! That sounds amazing!
I want to freeze a whole batch. Do I cook the whole thing before freezing, or freeze it raw?
It would probably work fine to do it either way. I, personally, would bake it first and then freeze it. Before reheating, let it thaw and then rewarm in the oven. Enjoy!
I made this for breakfast today and it was delicious! I wish there was a way for me to include a photo. Even my picky eater liked it. I made a half recipe using a deep dish 9″ pie pan which worked perfectly. The only change I made was using half & half instead of milk. It puffed up and browned just perfectly. I realize that this is a sugar bomb but I think next time (and there will be a next time) I will add a bit of sugar to the custard mixture. There are potentially a lot of little variations that a creative person could use, some of which have been mentioned in earlier reviews. Thanks for posting such a delicious and EZ recipe.
So happy to hear you enjoyed and thanks so much for your comment!
Made this twice for breakfast and loved it . Will make it for Mother’s Day brunch will add dried chopped cranberries as a topping .
Super happy you enjoyed! Cranberries sounds good!
I added a pint of fresh blueberries and cooked it in a larger pan so there was one layer, also the atorenout of the regular cinnamon rolls so I made do with the Grands. After the 5 min cool I put thr frosting on which I added the syrup and a half cup of softened (whipped) cream cheese! It was a hit at our Brunch! A huge hit! Thank you for the recipe!!
That sounds amazing! I love the blueberry idea… I’ll definitely have to give that a try!
Love this recipe! I chose to substitute caramel sauce for the maple syrup and it was fantastic!! I just used equal parts of butter, brown sugar and heavy cream. Definitely going in my favorites for an easy and delicious weekend breakfast!
Love the idea of using caramel sauce! So happy you’re loving this recipe!
Hi there could I prep this 2 days before serving? Would love to have this the day after thanksgiving but hoping I could make this the day before thanksgiving on Wednesday? Thanks in advance!
I haven’t tried that, so I can’t say for certain, but I think that would work. Let us know how it turns out!
Hi I was wondering where I could find the ingredient amounts, how hot the oven should be, etc.
You can find that in the recipe card, along with the ingredients list at the bottom of the page.
This recipe is really good and so simple! I omitted the maple syrup, but added chocolate chips.
Yum! That sounds so good! Thanks so much for taking time to leave feedback!
Made for my dad this morning, the smiles and hugs were worth 5 Stars, Thank you for a simple and excellent recipe.
This turned out great! Made it the night before and baked it in the morning. It was not too sweet or eggy… my whole family enjoyed and I’ll definitely make again!
This recipe was delicious! The whole family loved it! It was so easy to make too.
Silly question- but do you have to bake the cinnamon rolls before adding the egg mixture? Or the cinnamon rolls come straight out of the container raw and we prepare this with dough?
The cinnamon rolls are the dough. You don’t bake anything before baking the entire casserole. Hope that helps!
Yum! This was so good and I’ll definitely be making again!
Is there any way to use just egg whites in this recipe?
There are two egg whites to each egg or 1/4 cup of egg whites from a carton. You could definitely substitute the eggs for egg whites and give it a try. I can’t say for sure how it will turn out because I’ve never tried it. Good luck!
Can eggnog be used instead of egg, milk mixture?
That’s a great idea! I’m not super familiar with eggnog, but I’m sure you could replace the milk with eggnog. I’m just not sure that you would want to leave the eggs out… possibly reduce the amount. Let me know if you give it a try.
This was such a fun and easy way to enjoy cinnamon rolls! So delicious and I’ll definitely make again!
When making canned cinnamon buns, we often add peanut butter to the icing. This mimics the cinnamon rolls we used to get from a bakery that unfortunately is closed. This might be another way to ice the casserole. I see this being on our Christmas morning table.
Yum! Love that idea! Enjoy!