Easy cinnamon roll casserole recipe combines classic flavor without all the effort thanks to refrigerated cinnamon roll pieces. Perfect for a weekend breakfast or Christmas brunch!
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Easy Cinnamon Roll Breakfast Casserole
The cinnamon roll casserole is made with pieces of ready-made Pillsbury cinnamon roll dough then soaked in a custard mixture similar to my croissant breakfast casserole.
It’s easy like my French toast casserole and monkey bread with the comforting flavors of my one hour cinnamon rolls. After it’s baked until golden, it’s topped with a jazzed-up frosting and pecans!
Why You’ll Love This Recipe
- Comes together quickly. This no hassle cinnamon roll breakfast bake starts with a can of Pillsbury refrigerated dough similar to my dessert cinnamon crescent rolls!
- Great for special occasions. Tastes like my overnight cinnamon rolls but without the fuss. It’s perfect to wake up to for a Christmas morning breakfast!
Recipe Ingredients
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 pack 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.
Transfer assembled cinnamon roll breakfast casserole to 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 casserole.
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.
- Cream cheese icing. I’ve got recipes for everything from classic cream cheese frosting to a cream cheese cinnamon rolls frosting.
- Add-ins. Add some ground nutmeg or raisins.
More breakfast recipes: Overnight French toast casserole, tater tot breakfast casserole, and overnight breakfast casserole with sausage!
More Cinnamon Roll Recipes
Cinnamon Roll Casserole
Video
Ingredients
- 2 (7.3-ounce) cans refrigerated cinnamon rolls (or rhodes pack) , reserving icing packages
- 4 large eggs
- ½ cup half-and-half , heavy cream, or whole milk
- 2 Tablespoons maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ cup chopped pecans , optional
- 2-3 Tablespoons sour cream
Instructions
- Prep. Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Cut cinnamon rolls into quarters. Open 2 cans refrigerated cinnamon rolls and set aside the included icing packet for later. Cut each cinnamon roll into quarters.
- Egg/custard mixture. In a large bowl, whisk together 4 eggs, 1/2 cup half and half, 2 Tablespoons 2 Tablespoons maple syrup, 2 teaspoons vanilla extract, and 1/2 teaspoon ground cinnamon until well combined.
- Assemble casserole. Dip a cinnamon roll piece into the egg mixture, evenly coating all sides, and place in the baking dish. Repeat with the remaining the cinnamon roll pieces. Sprinkle the top with pecans, if using. Pour remaining egg mixture over the top to ensure the pieces get covered.
- Bake. Bake 25 to 30 minutes, or until the cinnamon rolls are golden brown and cooked through. Let cool slightly.
- Combine icing ingredients. In a small bowl, stir together the sour cream and included icing until smooth.
- Drizzle icing over casserole and serve. While the casserole is still warm, drizzle the icing mixture over the top. Serve warm and enjoy!
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Recipe FAQs
Assemble casserole then cover and store in the refrigerator overnight. When read to bake in the morning, either bring to room temperature for 30 minutes or bake straight from the cold fridge adding a few minutes to the baking time
Commercial pancake syrup is very sweet so I wouldn’t recommend the swap. I do have a homemade maple syrup recipe as well as a cinnamon pancake syrup recipe you can make at home and control the amount of sugar.
For a crock pot cinnamon roll casserole, assemble it in the slow cooker and bake at high for 2-3 hours.
Keep any leftovers stored in an airtight container in the fridge for up to 4 days. Reheat individual slices in the microwave.
Kristyn
This is one of our favorite things to make when we have company!! It’s dessert & breakfast & our guests always love it!!