Cinnamon Roll Casserole

This cinnamon roll casserole recipe is an incredibly easy way to serve a quick breakfast to a hungry crowd. You can use baked cinnamon rolls to cut down on time or use unbaked cinnamon roll dough straight out of the tube! With a whopping 12 servings, this breakfast casserole is a great option for breakfast or brunch with the whole family!

Cinnamon Roll Breakfast Casserole

Breakfast and brunch just got easier with this quick 30-minute breakfast casserole. It has all the flavor of classic cinnamon rolls but only requires half the effort!

You just cut up the cinnamon rolls, baked or unbaked, and soak them in a cream and egg mixture then pop it in the oven. Top it all off with maple syrup and a drizzle of sweet vanilla icing at the end!

🥘 Ingredients For Cinnamon Roll Casserole

Using tubes of cinnamon rolls makes prep time a cinch. However, you could totally use homemade cinnamon rolls or bakery cinnamon rolls if you prefer!

• Butter - 4 tablespoons of melted butter.
• Cinnamon Rolls - 10 cinnamon rolls. I used baked Grands cinnamon rolls, but you can also use 2 tubes of unbaked refrigerated cinnamon rolls.
• Eggs - 4 large room-temperature eggs.
• Heavy Cream -  ½ cup of heavy cream, half & half, or whole milk at room temperature.
• Vanilla Extract - 2 teaspoons of vanilla extract. Use 100% pure vanilla for the best flavor.
• Cinnamon - 2 teaspoons of ground cinnamon.
• Salt - 1 pinch of salt.
• Maple Syrup - ¼ cup of maple syrup.
• Icing - The container(s) that come with the cinnamon roll tubes if you have them. If not, you can easily make your own vanilla icing!

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Cinnamon Roll Casserole

Anyone should be able to make this easy breakfast casserole, no matter your level of experience in the kitchen! To get started you will need a 9x13 baking dish, kitchen scissors or a pizza cutter, a mixing bowl, and a whisk.

One casserole makes about 12 servings. It would be very easy to make 2 if you have a larger crowd!

Assemble Your Casserole

1. Preheat. Preheat your oven to 375°F (190°C) and pour 4 tablespoons of melted butter into a 9x13 baking dish. Spread it evenly along the bottom of the dish.
2. Cut the cinnamon rolls. Use a pizza cutter or kitchen scissors to cut 10 cinnamon rolls (baked or unbaked) into 8 small pieces. Spread the pieces of cinnamon rolls out in an even layer on the bottom of the baking dish.
3. Whisk. Add 4 large eggs, ½ a cup of heavy cream, 2 teaspoons of vanilla extract, 2 teaspoons of cinnamon, and 1 pinch of salt to a mixing bowl and whisk until the egg has been fully combined. Pour the mixture over the cinnamon rolls, coating every piece as evenly as possible. Drizzle ¼ cup of maple syrup on top.

Bake Your Casserole

1. Bake. Pop the casserole into the oven and bake for 15 minutes at 375°F (190°C) (20-25 minutes if using unbaked cinnamon rolls). If using raw cinnamon rolls, they will be golden-brown when ready.
2. Drizzle with icing. Remove your cinnamon roll casserole from the oven. Pour the icing from the tube of cinnamon rolls into a microwave-safe bowl and heat it for for 10-15 seconds so it is easier to drizzle. Drizzle the icing evenly over the casserole, slice, and serve.

To make this a more well-rounded breakfast, you can always whip up some quick scrambled eggs. If you are hosting for the holidays, be sure to check out my Christmas breakfast casseroles and Thanksgiving breakfast recipes for more great ideas! Enjoy!

💭 Angela's Tips & Recipe Notes

• If you do not have the icing from the cinnamon roll tubes, you can make a quick vanilla icing with powdered sugar.
• Using store bought cinnamon rolls is incredibly convenient, but if you like making things from scratch, this casserole would be delicious with homemade cinnamon rolls.
• You can assemble this casserole up to 24 hours in advance. Assemble the casserole as directed, do not bake, cover with plastic wrap and refrigerate overnight. Bake cold, but add 5 minutes to the total time. *This gives the cinnamon rolls extra time to absorb all of the egg mixture like my tasty cinnamon roll bread pudding!

🥡 Storing & Reheating

Once cool, place your  casserole in an airtight container or cover the dish tightly with plastic wrap and refrigerate it for up to 4 days. 

Reheating Cinnamon Roll Casserole

To reheat: Bake at 350°F (175°C) for 10-15 minutes or until heated through. Individual portions may be microwaved.

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❓ FAQ

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