Cinnamon Roll Casserole
Turn basic cinnamon rolls into a sweet and irresistible breakfast bake with just a few ingredients in this Cinnamon Roll Casserole. Perfect for a special birthday breakfast, Sunday brunch, or anytime you could use a dose of sweetness in your life!
Easy Cinnamon Roll Bake
When it comes to breakfast casseroles, savory is usually the first thing to come to mind but this cinnamon roll casserole is about to change that. It’s sweet, it’s gooey, and when served warm from the oven, it’s perfection.
This is my new go-to when it comes to special occasion breakfasts, brunch, or even holidays. The warm cinnamon smell is the perfect thing to wake up to on a holiday morning, whether it’s Christmas or Easter – but you really don’t need a special excuse to make this!
Serve with some bacon and eggs for a complete sweet and savory breakfast (or breakfast for dinner). And yes, you can even prep this in advance!
What You’ll Need
Just six ingredients are used in this sweet breakfast casserole recipe.
- Cinnamon rolls – Pillsbury or other brands.
- Eggs – Room temperature.
- Heavy whipping cream
- Pure vanilla extract
- Spices – I use ground cinnamon with a bit of ground nutmeg, though the nutmeg is completely optional.
- Pure maple syrup
Tip: Use Room Temperature Eggs
One important thing to note about the ingredient list is that the eggs should be at room temperature. I take mine out of the fridge before I turn the oven to preheat as it usually takes about 30 minutes for eggs to come to room temperature.
If you don’t have time to wait or you forgot, you can place them in a bowl of warm water for a few minutes.
Why does this matter? You always want to use room temperature eggs when you’re baking something with a lot of fat, like this recipe. If you mix in cold eggs from the fridge, it can affect the texture of the custard.
How to Make Cinnamon Roll Casserole
This cinnamon roll bake comes together in a few easy steps.
- Cut the cinnamon rolls. Separate the cinnamon rolls and cut each one into quarters, about 1 inch each. Spread in a buttered baking dish.
- Make the custard. Beat the eggs in a bowl then stir in the cream, vanilla, and cinnamon. Pour the mixture over the cinnamon roll pieces.
- Bake. Bake for 22 to 28 minutes, until golden brown. Remove from the oven and cool for 15 minutes.
- Add the toppings. Melt the icing from the cinnamon rolls for about 15 seconds. Drizzle over the cinnamon rolls, with the maple syrup as well.
Tips & Variations
Here are a few tips to make this easy breakfast casserole even easier!
- A trick for cutting the rolls into quarters. The cinnamon rolls can be sticky and a bit difficult to cut. My trick? Pop the knife in the freezer for a minute or so. The cold knife cuts through the sticky dough much easier than a warm knife. This applies to pretty much any sticky dough, not just cinnamon rolls!
- Make sure the eggs are poured evenly. First, make sure that the eggs are properly combined before pouring them over the dough. Then make sure to pour them evenly so no pockets of cooked egg appear.
- Make it sweet and savory. If you’re a fan of sweet and savory, sprinkle come cooked pieces of bacon over the cinnamon roll pieces before adding the custard.
- Add some chopped nuts. For a bit of crunch, chopped pecans or walnuts can also be added to the casserole.
Cinnamon roll casserole is perfect for a special breakfast or brunch. It’s sweet and gooey and feels a lot like eating breakfast for dessert. Since it’s so sweet, I like to serve it with a bit of savory for breakfast or brunch.
Think scrambled eggs or an omelet, ham, sausage, or bacon, or even a fruit salad to lighten it up a bit.
Can I Make This in Advance?
Yes! One of the reasons this is one of my favorite breakfast bakes is because it can be made last minute with no prep or I can get it all set up the night before and just pop it in the oven.
To make this cinnamon roll casserole in advance, just follow the instructions as normal and stop before baking. Cover with foil and place in the fridge.
You’ll just need to add 5 minutes or so to the bake time!
How to Store, Freeze & Reheat Leftovers
- How to store. Leftovers should be kept in an airtight container in the fridge. They’ll last for up to 3 days.
- Can I freeze this? Yes, leftover cinnamon roll bake can be frozen. Wrap it in plastic then place it inside another container or freezer bag. Thaw in the fridge.
- How to reheat. Leftover cinnamon roll casserole is best when reheated in the oven. Reheat to 350F until heated through. You may want to cover the top with foil to prevent burning.
More Breakfast Recipes:
- Crescent Bacon Breakfast Ring
- Slow Cooker Hashbrown Casserole
- Southwest Egg Muffins
- Bacon French Toast Casserole
Cinnamon Roll Casserole
- 2 packages of cinnamon rolls
- 3 eggs room temp
- 1/2 cup heavy whipping cream
- 2 tsp. pure vanilla extract
- 2 tsp. ground cinnamon
- 1/4 tsp ground nutmeg optional
- 1/2 cup pure maple syrup
- Preheat oven to 375 degrees.
- Lightly butter a 9 x 13 baking dish.
- Separate the cinnamon rolls and cut each roll into 1 inch pieces. Spread in baking dish
- Beat eggs together completely in a bowl.
- Then add the cream, vanilla, and cinnamon to the eggs and mix thoroughly.
- Pour the egg mixture over the cinnamon roll pieces.
- Bake at 375 degrees for about 22-28 minutes or until golden brown.
- Let cool for about 15 minutes.
- Spoon the icing in a small bowl and melt it in the microwave for about 15 seconds.
- Drizzle maple syrup and icing over baked cinnamon rolls.