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!

cinnamon roll casserole topped with icing

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!

serving of cinnamon roll casserole on a plate with a fork

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!

step-by-step photos showing how to make cinnamon roll casserole

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:

  1. Prepare baking dish. Preheat oven and pour melted butter in the bottom of a glass 9×13″ baking dish.
  2. 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.
  3. 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.
  4. Bake or refrigerate overnight. Cover and refrigerate overnight or bake in preheated oven for 20-25 minutes.
  5. Drizzle icing. Cool casserole for about 5 minutes. Warm icing and drizzle over the top of the casserole. Enjoy!

sweet breakfast bake in a glass baking dish

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.

drizzling icing over sweet breakfast casserole

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.

cinnamon roll casserole served on a small plate with a fork

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.

cinnamon roll bake on a plate with a fork

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

Easy Coffee Cake

Easy Lemon Pound Cake

Brioche French Toast

Apple Turnovers

Buttermilk Pancakes

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 topped with icing
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Cinnamon Roll Casserole

This cinnamon roll casserole recipe is the ultimate brunch dish, made with 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.

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.)
    cut up cinnamon roll in a baking dish
  • 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.
    drizzle egg custard over cinnamon rolls
  • 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.
    baked cinnamon roll casserole drizzled with icing
  • 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!
    serving of cinnamon roll casserole on a small plate with a fork

Notes

*Icing is not calculated in the nutritional information.
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 think the cinnamon rolls just soak up the eggs a bit better that way. For the overnight cinnamon roll casserole option:
  • Make recipe according to instructions, minus the baking.
  • Cover and refrigerate the casserole.
  • The following day, 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.
Serving: 1serving, Calories: 84kcal, Carbohydrates: 6g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 72mg, Sodium: 74mg, Potassium: 38mg, Fiber: 1g, Sugar: 4g, Vitamin A: 207IU, Calcium: 21mg, Iron: 1mg

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