This cinnamon roll casserole recipe combines all the flavors of classic cinnamon rolls without all the effort. It’s perfect for breakfast or brunch gatherings.
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Easy Cinnamon Roll Breakfast Casserole
The cinnamon roll casserole is made with pieces of ready-made cinnamon roll dough coated in and a custard mixture similar to the one I use in my overnight French toast casserole and croissant breakfast casserole then topped with crunchy pecans.
This easy cinnamon roll casserole serves 12 so it’s plenty to serve a brunch crowd! After it’s baked until golden, we top it off with a jazzed-up version of the package frosting!
Why This Recipe Works
- Comes together quickly. With 10 minutes of prep time and a few kitchen staples, this cinnamon roll bake is ready to serve in 35 minutes!
- Great for special occasions. Whether you’re waking up to the aromas for a Sunday brunch or for a special Christmas breakfast, this casserole is always a hit.
- Serves a crowd. Even if you’re not serving a large group of people, you’ll be more than happy to have leftovers the following day.
Find the full printable recipe with specific measurements below.
- Refrigerated cinnamon rolls: You can buy the Pillsbury cinnamon rolls that come in a tube or the Rhodes pack. Either way, set the icing packages aside until later. We’re going to jazz those up a bit!
- 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. You can use either heavy cream or whole milk instead if preferred.
- 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!
This easy breakfast casserole is one you can get creative with!
- Throw out the icing packets and play around with different flavors of cream cheese icing. I’ve got recipes for everything from classic cream cheese frosting to cinnamon cream cheese frosting and caramel cream cheese frosting!
- I also have a wonderful cinnamon roll frosting made from scratch but you could also go with a simple vanilla frosting.
- Swap the chopped pecans for some bacon bits for some sweet and salty deliciousness.
- Sprinkle in some ground nutmeg with the cinnamon for some extra spice.
- If you like raisins in your cinnamon rolls, you can use them as a topping instead of the nuts or bake them right into the casserole by adding them to the egg mixture.
How to Make Cinnamon Roll Casserole
This yummy casserole has to be one of my favorite easy breakfast ideas. Truth be told, it’s also one of my favorite desserts. It is the best of both worlds!
- Cut the dough into pieces. Open the pack or tube of rolls (don’t discard the icing!) and cut each round into quarters.
- Make the egg mixture. In a large mixing bowl, whisk together the eggs, half and half, maple syrup, vanilla extract, and cinnamon.
- Assemble the casserole. You can either dip each piece into the egg mixture, making sure the whole piece is evenly coated, and add it to the prepared casserole dish. Or you can add the pieces of dough to the egg mixture and use a wooden spoon to mix and coat evenly. Pour it into the dish, along with any remaining egg mixture. Sprinkle the top with pecans.
- Bake it. Transfer the assembled cinnamon roll breakfast casserole to the preheated 375°F oven and bake for 25-30 minutes. The rolls should be golden brown and cooked through. Let it cool slightly.
- Drizzle with frosting. In the meantime, grab a small bowl and stir the sour cream and packaged icing until smooth. While the cinnamon roll casserole is still warm, drizzle the icing mixture overtop.
- Slice and serve. Cut into 12 even-sized pieces and enjoy!
- Easy cutting. To easily cut your dough rounds into quarters, use a pizza cutter, a bench/flour scraper, or kitchen scissors.
- Make sure to mix the egg mixture well, otherwise, you may find some parts of egg white in your cinnamon roll casserole.
- To make a smaller casserole, cut the recipe in half. You’ll still have enough to serve 6!
You can make the egg mixture in advance, and you can cut the dough into quarters ahead of time, but since the dough is raw, you don’t need to assemble it to let it soak. Although you can, you can just as easily assemble it just before baking.
If you are using baked cinnamon rolls, then yes, absolutely you can assemble it the night before and allow for some extra soak 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.
Absolutely! That would be delicious.
Make Ahead and Storing Leftovers
Keep any leftovers stored in an airtight container in the fridge for up to 4 days.
To freeze it, wrap it tightly in plastic wrap then transfer it to a freezer-safe bag. Keep it frozen for up to 2 months. Thaw in the fridge overnight or reheat it straight from frozen.
To reheat it, you can always place it back in the oven to reheat if you’ve got a big portion of it left. I like to just use the microwave if it’s a slice or two.
More Cinnamon Roll Recipes
Cinnamon Roll Casserole
- 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
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Open the cinnamon rolls and set aside the included icing packet for later. Cut each cinnamon roll into quarters.
- In a large bowl, whisk together the eggs, milk, maple syrup, vanilla extract, and ground cinnamon until well combined.
- 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 25 to 30 minutes, or until the cinnamon rolls are golden brown and cooked through. Let cool slightly.
- In a small bowl, stir together the sour cream and included icing until smooth.
- While the casserole is still warm, drizzle the icing mixture over the top. Serve warm and enjoy!
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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