Julie Clark
Updated:
Cinnamon Roll Casserole
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All of the cinnamon roll flavor with none of the work! This cinnamon roll casserole bakes up quickly for an easy breakfast or brunch recipe. Good for holidays or any day!
If you’re looking for a back to school breakfast recipe, a sweet Saturday morning treat, a Christmas brunch idea or a breakfast treat for a family gathering, this easy Cinnamon Roll Casserole is just what you’ve been looking for.
This is your complete guide to making this cinnamon roll breakfast casserole both in the oven and in the slow cooker. There’s only 5 ingredients and 4 steps. Learn overnight instructions as well.
About this Easy Cinnamon Roll Casserole Recipe:
- It’s easy to make. Because it uses refrigerated cinnamon roll dough, it will take less than 15 minutes to prep.
- You can make it the night before, then bake it the morning you want to serve it so it is fresh and delicious.
- Use the frosting that comes in the can for a quick powdered sugar drizzle.
It’s comforting and delicious. Kids love it!
D you know someone who loves cinnamon rolls? Get them our cinnamon roll cookbook!
What fans are saying:
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Babs says, “I made this for Christmas morning breakfast! I made it the night before and let it soak overnight. Then I baked it at 375 for 30 minutes because the cinnamon rolls say 375 instead of 350. I also subbed cream for egg nog! It was perfect and delicious! I’m so going to make again!”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Caroline says, “This recipe was so quick and simple to do… I just made it and me and my 5yr old daughter love it! It’s almost like a cross between Cinnamon rolls and French toast, I think because of the eggs and the pure maple syrup in it. Thank you so much for sharing your recipe. Definitely will be making again for Christmas morning 🙂”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Rebeca says, “This was a great Christmas morning casserole. I made it the night before. I added a layer of maple sausage and the sweet and savory combination was amazing!”
Ingredients in Cinnamon Roll Casserole
- Cinnamon rolls. This is the refrigerated kind in the canister. Use Pillsbury cinnamon rolls or your favorite store brand.
- Heavy whipping cream. Yes you can use milk, but heavy cream adds an irresistible richness.
- Eggs. This holds it all together, but there are only 4, so it won’t taste eggy.
- Maple syrup. Because every breakfast needs a hint of maple, right?
- Cinnamon. Added cinnamon gives a homemade flavor to the store bought cinnamon rolls.
✨ See the recipe card below for full ingredient list and amounts. ✨
How to Make Cinnamon Roll Casserole
Prepare this cinnamon roll breakfast bake in just 4 steps:
- Prepare the cinnamon rolls. Open the cinnamon roll tubes and set aside the frosting. You’ll use this to drizzle over the baked casserole. Cut each cinnamon roll into 4 pieces using kitchen shears or a pizza cutter. Place the cinnamon roll quarters evenly in a greased baking dish.
- Make the filling. In a mixing bowl, whisk together the cream, eggs and cinnamon. Make sure the eggs are well mixed. Pour the egg mixture over the cinnamon roll pieces.
- Bake the casserole. Drizzle the syrup over the top. Bake at 350ºF for 30-35 minutes until the top is golden brown and puffy.
- Drizzle the frosting. Heat the frosting for 5-10 seconds in the microwave, then drizzle over the warm casserole. You can also try our cream cheese frosting on top.
Slow Cooker Cinnamon Roll Casserole
An optional way to make this cinnamon roll bake is to use a crockpot. It’s easy clean up if you use a slow cooker liner! Again, there are 4 steps:
- Prepare the cinnamon rolls. Open the cinnamon roll tubes and set aside the frosting. You’ll use this to drizzle over the baked casserole. Cut each cinnamon roll into 4 pieces. Place the cinnamon roll quarters evenly in a greased slow cooker liner.
- Make the filling. In a mixing bowl, whisk together the cream, eggs and cinnamon. Make sure the eggs are well mixed. Pour the egg mixture over the cinnamon rolls.
- Slow cook the casserole. Drizzle the syrup over the top. Cover and set to low for about 3 hours. The top should be golden brown and puffy.
- Drizzle the frosting. Heat the frosting for 5-10 seconds in the microwave, then drizzle over the warm casserole.
Can you make cinnamon roll casserole the night before?
Yes! You can prep this recipe the night before you want to serve it.
- Prepare the cinnamon casserole up until the point of baking.
- Cover it with plastic wrap and refrigerate overnight.
- In the morning, allow the casserole to sit for 30-60 minutes at room temperature. Remove the cover, then bake as the recipe suggests.
It’s perfect for Christmas morning, Easter brunch or a make ahead dessert.
Are there other cinnamon roll frosting options?
If you don’t care for the store bought sugar glaze, you can make your own powdered sugar glaze.
You could also use a drizzling of our cream cheese cinnamon roll icing.
Can I use froze cinnamon roll dough instead of refrigerated cinnamon rolls?
Yes! But you’ll need to prep the casserole the night before you want to serve it.
We love Rhodes frozen cinnamon roll dough. If you’d like to use these for this recipe, here are the steps:
- Allow the frozen rolls to thaw just enough to cut them into pieces. They should still be mostly frozen.
- Prepare the recipe as stated up to the point of baking, then cover and refrigerate overnight. The rolls will start to thaw and rise overnight.
- In the morning, remove the casserole from the fridge and allow it to sit for 30 minutes at room temperature, then bake as the recipe suggests. You might need to add an extra 5 minutes or so for baking time.
Serving Ideas
If you’re looking to turn this into a complete meal, try adding:
Cinnamon Roll Casserole
All of the cinnamon roll flavor with none of the work! This cinnamon roll casserole bakes up quickly for an easy breakfast or brunch recipe. Good for holidays or any day!
Servings 12
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Ingredients
- 2 cans Pillsbury refrigerated cinnamon rolls (12.4 ounces each)
- 2/3 cup heavy cream
- 4 large eggs
- 1 teaspoon cinnamon
- 1/4 cup maple syrup
Instructions
Oven Instructions:
- Preheat the oven to 350º Fahrenheit. Spray a 9×13 baking pan with cooking spray.
- Prepare the cinnamon rolls. Open the cinnamon roll tubes and set aside the frosting. You'll use this to drizzle over the baked casserole. Cut each cinnamon roll into 4 pieces. Place the cinnamon roll quarters evenly in the baking pan. 2 cans Pillsbury refrigerated cinnamon rolls
- Make the filling. In a mixing bowl, whisk together the cream, eggs and cinnamon. Make sure the eggs are well mixed. Pour the egg mixture over the cinnamon rolls. 2/3 cup heavy cream, 4 large eggs, 1 teaspoon cinnamon
- Bake the casserole. Drizzle the syrup over the top. Bake in the preheated oven for 30-35 minutes until the top is golden brown and puffy. ¼ cup maple syrup
- Drizzle the frosting. Heat the frosting for 5-10 seconds in the microwave, then drizzle over the warm casserole.
Slow Cooker Instructions:
- Prepare the cinnamon rolls. Open the cinnamon roll tubes and set aside the frosting. You'll use this to drizzle over the baked casserole. Cut each cinnamon roll into 4 pieces. Place the cinnamon roll quarters evenly in a greased slow cooker liner.
- Make the filling. In a mixing bowl, whisk together the cream, eggs and cinnamon. Make sure the eggs are well mixed. Pour the egg mixture over the cinnamon rolls.
- Slow cook the casserole. Drizzle the syrup over the top. Cover and set to low for about 3 hours. The top should be golden brown and puffy.
- Drizzle the frosting. Heat the frosting for 5-10 seconds in the microwave, then drizzle over the warm casserole.
Video
Notes
- Recipe additions: If you want something a little extra, try a sprinkle of bacon or pecans (or walnuts) on top before baking for a little crunch. You can also add a teaspoon of vanilla extract to the egg/milk mixture if you’d like.
- Store leftovers in the refrigerator in an airtight container for up to 3 days.
Nutrition
Calories: 88kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 29mg | Potassium: 51mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 285IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.3mg
Has anyone added a can of pie filling to this? If so, did you need to make any other recipe adjustments?
This was easy and delicious. I didn’t have heavy cream, used whole milk instead. It worked! Thank you for the recipe!
This was a great Christmas morning casserole. I made it the night before. I added a layer of maple sausage and the sweet and savory combination was amazing!
what can I use instead of heavy cream?
Will this recipe work with Pillsbury cinnamon Grands Instead of the regular rolls? Would i need to adjust tge recipe to allow for more liquid?
I made this for Christmas morning! I made it the night before and let it soak overnight. Then I baked it at 375 for 30 minutes because the cinnamon rolls say 375 instead of 350. I also subbed cream for egg nog! It was perfect and delicious! I’m so going to make again!
Can I make this the night before and stop at a certain step until ready to bake the next morning? Thanks!
Can I cut this recipe in half? I dont think I need the 12 servings.
this recipe was so quick and simple to do… I just made it and me n my 5yr old daughter love it! its almost like a cross between Cinnamon rolls and French toast I think cause the eggs and the pure maple syrup in it.. thank you so much for sharing your recipe def will be making again for Christmas morning 🙂
Easy and taste great. It is a favorite of all ages. This dish is requested frequently in my home.
This recipe was delicious!
Does this recipe need to be refrigerated after baking? Or is it fine to leave unrefrigerated?