By: Jill Mills Updated: Nov 28, 2024

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This Cinnamon Roll Casserole is made with simple refrigerated cinnamon rolls, it’s an easy breakfast recipe that transforms them into a warm, gooey, and perfectly sweet casserole. Topped off with a drizzle of real maple syrup, this dish is a crowd-pleaser for weekend brunches or holiday mornings.

Cinnamon Roll Casserole in baking dish with piece out

Easy Breakfast Casserole with Cinnamon Rolls

You have likely seen many breakfast casseroles that are made with eggs and sausage or French toast. This one is unique and delicious. It makes a great accompaniment to any brunch spread. Canned cinnamon rolls are already bursting with cinnamon and brown sugar and include a sweet icing to put on top. I warm the icing and drizzle it on top as well to take this casserole recipe over the top! There are never any leftovers when I make this for guests, too!

Rather use your slow cooker? Try our Crock-Pot Cinnamon Roll Casserole Recipe.

wooden spoon with serving of Cinnamon Roll Casserole

Why You’ll Love This Cinnamon Roll Casserole

Budget-friendly. This is an affordable recipe that is perfect for a tight budget. It looks and tastes like a gourmet treat without a high price tag.
Only 7 ingredients. To make this casserole, you only need 7 ingredients. This includes the cinnamon rolls and the spices added. Items like vanilla and eggs are found in most kitchens so you won’t have to worry about searching for uncommon things.
A great breakfast or dessert. I like to make this as a sweet side dish for a big Sunday breakfast or as a dessert to enjoy with a hot cup of coffee after a tasty dinner. It fits well in either category.

Cinnamon Roll Casserole served on white plate

What You’ll Need

You don’t need a lot of ingredients to make this tasty sweet casserole. The store-bought cinnamon rolls save lots of time without sacrificing flavor and texture. You can create so many tasty recipes by jazzing up premade items.

Cinnamon rolls: I love the Pillsbury cinnamon roll dough for this recipe. I skip the Grand variety because the smaller ones are easier to cut. Ensure that you hold on to the icing cups.
Eggs: I add the large eggs to the cream mixture to create a custard. The cinnamon rolls soak it up like French toast to make them extra fluffy as they bake.
Heavy cream: To add richness and texture to the cinnamon rolls, I like to use heavy whipping cream instead of milk.
Vanilla: The subtle flavor of the real vanilla extract adds great depth to the casserole. It also enhances the cinnamon flavor nicely.
Spices: This is optional, but I like to add ground cinnamon and nutmeg to the custard to ensure you get warm flavors in every bite.
Maple syrup: The secret ingredient is real maple syrup. I love the maple flavor that it adds to the cinnamon rolls. Don’t use breakfast syrup because you won’t get the same result.

ingredients needed to make Cinnamon Roll Casserole

How to Make This Cinnamon Roll Casserole

There are few hands-on steps needed to make this cinnamon roll casserole. Once the egg mixture is made and the cinnamon rolls are cut, the oven does the rest! It’s such a simple breakfast casserole.

Prep the oven and baking dish. Preheat your oven to 375 degrees F and spread a light coating of butter in a 9×13 baking dish.
Cut the rolls. Cut all of the Pillsbury cinnamon rolls into 1 inch pieces. A pizza cutter makes quick work of this step. Place them all on the bottom of the prepared pan.
Make the egg mixture. Combine the eggs, cream, vanilla, and cinnamon in a medium bowl. Whisk the mixture until the eggs are fully beaten and the ingredients are thoroughly mixed.

cinnamon rolls cut into pieces on wooden board

eggs, cream, vanilla and cinnamon in mixing bowl for Cinnamon Roll Casserole

Pour over the rolls. Pour the egg mixture on top of the cinnamon roll pieces evenly.
Bake. Put the pan into the oven and bake it for 22-28 minutes or until the top is golden brown.
Cool. Allow the casserole to cool for about 15 minutes.

egg mixture poured over cinnamon rolls in baking dish

Cinnamon Roll Casserole in baking dish ready for oven

Melt the icing. While it cools, scoop the icing cups into a microwave safe bowl. Melt it for about 15 seconds.
Drizzle syrup and icing. Pour the icing over the cinnamon rolls and then drizzle them with maple syrup.
Serve immediately warm, or cool and place in a container to serve later.

maple syrup poured over baked Cinnamon Roll Casserole

icing poured over Cinnamon Roll Casserole

Tips for Success

Let the casserole cool enough. If you try to add the icing to the top of the cinnamon roll casserole straight from the oven, it’s going to melt rather than coat the tops of the rolls. Give it plenty of time to cool on the counter before you drizzle the icing and syrup on top. You may even save it for serving if you wish.

Make it ahead. Prepare this casserole ahead of time and cover it with aluminum foil. Store it in the refrigerator for up to 24 hours before serving. Just pop it in the oven and bake it straight from the fridge!

Add nuts. A fun variation is adding chopped walnuts or pecans on top before you bake the casserole. This adds texture and crunch to the cinnamon rolls. I find it to be a great optional addition to the recipe.

Cinnamon Roll Casserole stacked on white plate

Proper Storage

Place leftovers into an airtight container and store them in the refrigerator for up to 3 days. You may wrap it tightly in plastic wrap and freeze it for up to 2 months. Thaw it overnight in the refrigerator before you reheat it.

To reheat, place the leftovers into an oven safe dish and cover it will foil. Heat in a 350 degree oven for just a few minutes until warm.

More Breakfast Casserole Recipes to Try

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