Easy Cinnamon Roll Casserole Recipe
This Cinnamon Roll Casserole is a delicious and easy recipe for the holidays. It’s perfect for a Christmas morning breakfast, holiday brunch, or weekend treat for the whole family. You will love how quick it is to prepare, plus it can be made ahead of time or overnight.
For more Easy Breakfast Recipes, be sure to check out my Ham Egg and Cheese Casserole, Fluffy Blueberry Pancakes, and Bisquick Sausage Balls.
I love breakfast casseroles during the holidays because they are a great way to easily feed large groups of people. This Cinnamon Roll Casserole is no exception, and you can even prep the ingredients the night before and store it in the fridge overnight to bake the next morning.
This is a great recipe for Christmas morning and was a big hit with my entire family, many of whom are picky eaters. Everyone loved this! It’s packed with cinnamon roll flavor and your kitchen will smell so good while it’s baking, too.
The ingredient list for this Cinnamon Roll Breakfast Casserole recipe is very simple: store-bought cinnamon rolls, eggs, cream, maple syrup, butter, etc. If you prefer to make your own homemade cinnamon rolls, you can use those in this recipe, too!
If you’ve ever tried my Cinnamon Roll Monkey Bread Muffins, then this recipe will look very similar. The casserole version is even easier to make, though, and can even be made in the crockpot!
I have instructions for the slow cooker version below in the recipe card, so check that out if you’re looking to save some room in your oven this holiday season.
Ingredients for Cinnamon Roll Casserole
- Cinnamon rolls – I like to use Grands refrigerated cinnamon rolls. You will need two cans with five cinnamon rolls each, including the frosting.
- Eggs – three large eggs will help to create a nice custard for the casserole.
- Heavy cream – you could also use half and half instead.
- Maple syrup – not pancake syrup; make sure to use pure maple syrup.
- Cinnamon and vanilla – both add some nice sweet flavor to the sauce that the cinnamon roll pieces bake in.
- Brown sugar – you can use light or dark brown sugar.
- Butter – you will need three tablespoons of unsalted melted butter for the sauce.
A full list of ingredients, measurements, and instructions are located in the recipe card below.
How to Make Cinnamon Roll Casserole – Step by Step
- Step 1: Preheat oven to 350°F. Spray a 9×13 inch baking dish with cooking spray. Open the cans of cinnamon rolls and set aside the icing. Cut each cinnamon roll into 6 pieces using kitchen scissors or a pizza cutter.
- 2: In a large bowl, whisk together eggs, heavy whipping cream, maple syrup, vanilla extract, and cinnamon.
- 3: Add the chopped cinnamon roll pieces to the egg mixture and gently toss to coat.
- 4: In a separate small bowl, mix melted butter, brown sugar, and cinnamon to create the sauce.
- Step 5: Spread the coated cinnamon roll pieces evenly in the prepared baking dish.
- 6: Pour all of the sauce evenly over the top of the cinnamon roll pieces.
- 7: Bake in the preheated oven for 30-35 minutes, until golden brown and set in the center.
- 8: While still warm, spoon the reserved icing over the top of the casserole, using the back of the spoon to spread it evenly. The icing will melt slightly and spread out as it sits.
Tips and Notes
- How to store: Store your Cinnamon Roll Casserole in an airtight container or cover with plastic wrap or aluminum foil and store in the refrigerator for up to 3 days.
- To Reheat: Microwave on high for 30-45 seconds or until warm. For larger portions, cover with foil and warm in a 350°F oven for 10-15 minutes or until heated through. To Freeze: Place in a freezer safe container and freeze for up to 3 months. Reheat in the oven to bring back the soft texture.
- Making ahead of time: This is a great recipe for preparing ahead of time. I love to assemble it the night before and store it in the fridge for breakfast the next day. When you’re ready to bake, remove it from the fridge and follow the baking instructions in the recipe card.
- For a homemade cream cheese icing (instead of the included icing from the canned cinnamon rolls,) follow the instructions that I use for my Monkey Bread Cinnamon Roll Muffins. It’s delicious and worth the extra effort if you have the time!
- Crockpot Cinnamon Roll Casserole: This casserole is easily adaptable to the slow cooker. Prepare as directed but add your ingredients to the bowl of a crockpot instead. Cook on low heat for 2-3 hours. Spread the icing over the top before serving.
More Easy Casserole Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Easy Cinnamon Roll Casserole Recipe
Ingredients
For the casserole
- 2 cans (17.5 oz each) Grands refrigerated cinnamon rolls, 5 rolls per can
- 3 eggs
- 1/3 cup heavy cream
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
For the sauce
- 3 Tablespoons unsalted butter, melted
- 3 Tablespoons brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Grease a 9×13 inch baking dish with cooking spray.
- Open the cans of cinnamon rolls, set aside the icing cups. Cut each cinnamon roll into 6 pieces using kitchen scissors or a pizza cutter.
- In a large bowl, whisk together eggs, heavy cream, maple syrup, vanilla extract, and cinnamon. Add the chopped cinnamon roll pieces to the egg mixture and gently toss to coat.
- In a separate bowl, mix melted butter, brown sugar, and cinnamon to create the sauce.
- Spread the coated cinnamon roll pieces evenly in the prepared baking dish. Pour all of the sauce evenly over the top of the cinnamon roll pieces.
- Bake for 30-35 minutes, until golden brown and set in the center. While still warm, spoon the reserved icing over the top of the casserole, using the back of the spoon to spread it evenly. The icing will melt slightly and spread out as it sits. Let cool for 5-10 minutes before serving.
Notes
- How to store: Store your Cinnamon Roll Casserole in an airtight container or cover with plastic wrap or aluminum foil and store in the refrigerator for up to 3 days.
- To Reheat: Microwave on high for 30-45 seconds or until warm. For larger portions, cover with foil and warm in a 350°F oven for 10-15 minutes or until heated through. To Freeze: Place in a freezer safe container and freeze for up to 3 months. Reheat in the oven to bring back the soft texture.
- Making ahead of time: This is a great recipe for preparing ahead of time. I love to assemble it the night before and store it in the fridge for breakfast the next day. When you’re ready to bake, remove it from the fridge and follow the baking instructions in the recipe card.
- For a homemade cream cheese icing (instead of the included icing from the canned cinnamon rolls,) follow the instructions that I use for my Monkey Bread Cinnamon Roll Muffins. It’s delicious and worth the extra effort if you have the time!
- Crockpot Cinnamon Roll Casserole: This casserole is easily adaptable to the slow cooker. Prepare as directed but add your ingredients to the bowl of a crockpot instead. Cook on low heat for 2-3 hours. Spread the icing over the top before serving.
So yummy. I used the smaller cinnamon rolls, 2 tubs, so I halved the recipe. Was a HIT Christmas morning. Can’t wait to make these again..
Super easy to make and delicious. We had canned whip cream which was great but I’ll whip up some fresh whipping cream next time. Great for a sweet, cozy breakfast or treat.