Easy Cinnamon Roll Casserole

Cinnamon Roll Breakfast Casserole Recipe

This cinnamon roll casserole is made with ready-made Pillsbury cinnamon roll dough pieces, soaked in a rich custard mixture of eggs, half-and-half, and maple syrup, then baked until golden and gooey.

It tastes like a cross between French toast casserole and monkey bread with biscuits, soft, custardy, and packed with warm cinnamon flavor. After it’s baked until golden, it’s topped with a jazzed-up frosting and pecans!

Find the full printable recipe with specific measurements below.

• Refrigerated cinnamon rolls: Use Pillsbury cinnamon rolls that come in a tube or Rhodes frozen cinnamon roll dough. Set the icing packages aside until later.
• Custard: Half and half gets mixed with the eggs, maple and vanilla to provide a liquid that soaks into the cinnamon rolls as it bakes. Heavy cream or whole milk works, too.
• Cinnamon: The cinnamon rolls themselves come with swirls of cinnamon, but we’re adding even more!
• Chopped pecans: This is an optional topping. I like them for the added crunchy texture and nuttiness but you can easily omit them.
• Sour cream: This is how we’re adding richness and tang to the frosting!

How to Make Cinnamon Roll Casserole

Open the Pillsbury can or tube of rolls (don’t discard the icing!) and cut each round into quarters.

Then, in a large mixing bowl, whisk together the eggs, half and half, maple syrup, vanilla extract, and cinnamon.

Dip each piece into the egg mixture, making sure the whole piece is evenly coated or add the pieces of dough to the egg mixture and use a wooden spoon to mix and coat evenly.

Add or pour coated pieces into the dish, along with any remaining egg mixture. Sprinkle the top with pecans.

Pop assembled casserole into the oven and bake at 375°F oven 25-30 minutes. The rolls should be golden brown and cooked through. Cool slightly.

In the meantime, grab a small bowl and stir the sour cream and icing packet together, then drizzle icing over the warm cinnamon roll bake.

Recipe Tips

• Easy cutting. To easily cut your dough rounds into quarters, use a pizza cutter, a bench/flour scraper, or kitchen scissors.
• If using frozen cinnamon roll dough: Thaw rolls slightly then assemble cinnamon roll casserole as directed. Cover and refrigerate overnight giving the rolls time to rise. Bake as directed the next day, you may need to add 5 extra minutes. You may also love these cinnamon roll bites made with frozen dough.
• Cream cheese icing. I’ve got recipes for everything from classic cream cheese frosting to a cream cheese cinnamon rolls frosting.
• Add-ins. Take the flavor of this breakfast bake up a notch by adding ground nutmeg or sweet raisins.