Cinnamon Roll Casserole is a quick and easy breakfast casserole without any fuss which is perfect for holiday mornings or when you want a special treat! Made with refrigerated cinnamon rolls, eggs, milk, maple syrup and icing it doesn’t get easier than this.
This ooey gooey cinnamon roll casserole is downright drool-worthy. Loaded with heavy cream, butter, extra cinnamon and sticky sweet maple syrup, it is a sweet treat that you’ll love to eat! Everyone loves homemade cinnamon rolls. I mean, that’s why I have so many different cinnamon roll inspired recipes. (If you haven’t tried cinnamon roll pancakes yet, you’re missing out.)
So making a breakfast cinnamon roll casserole was a no-brainer! This is a great easy recipe to serve there’s a special occasion, when you’re hosting guests, or as a special treat on Saturday morning. It also makes the perfect Christmas morning breakfast.
Plus, it comes together really quickly and the aroma of it baking will make your house smell as cozy as ever. There’s so many reasons to love this cinnamon roll casserole recipe and you can never have to many easy breakfast recipes!
Why You’ll Love Cinnamon Roll Casserole
- Breakfast cinnamon roll breakfast bake is a great make-ahead recipe. Assemble it and leave it in the fridge overnight, then bake it in the next morning!
- You only need seven simple ingredients to make this show stopping, but easy recipe.
- Even if you’re not a confident cook, you can follow this recipe. It’s a dump and bake recipe that requires minimal effort.
- All the flavor of cinnamon rolls without any cinnamon roll dough to roll out because you use canned cinnamon rolls!
Ingredients for Cinnamon Roll Casserole Recipe
- Eggs – You’ll need some whisked eggs to make this cinnamon roll casserole extra gooey and delicious.
- Butter – Butter makes everything better. Feel free to use salted or unsalted butter in this easy cinnamon roll casserole recipe.
- Heavy cream – If you don’t have heavy cream on hand, half and half and whole milk will work.
- Cinnamon rolls with cream cheese icing – Grab two cans of original flavor cinnamon rolls in the refrigerated goods section of the grocery store. We use Pillsbury cinnamon rolls.
- Vanilla – Some vanilla extract adds extra incredible flavor to this already incredible breakfast dish.
- Cinnamon – Adding extra cinnamon to the refrigerated cinnamon rolls in the casserole takes it over the top!
- Maple syrup – The classic breakfast flavor of maple syrup is an absolute star in this recipe.
How to Make Cinnamon Roll Casserole
Preheat the oven to 350 degrees Fahrenheit, then spray a 9×13 baking dish with nonstick spray.
Then cut each cinnamon roll in 8 even chunks with a sharp knife or pizza cutter and spread across the bottom of the prepared baking dish. Set aside cream cheese icing that comes in the can of cinnamon rolls.
Grab a medium mixing bowl, and whisk together eggs, milk, vanilla, and ground cinnamon until well combined. Then pour the egg mixture over the cinnamon rolls and drizzle maple syrup over the top of the casserole.
Bake immediately, or cover and refrigerate overnight to bake in the morning.
When you are ready, bake in a preheated oven for 30-35 minutes until the cinnamon rolls are golden brown.
Cool the cinnamon roll casserole for 5 minutes, then drizzle the pre-made icing over the top. You’ll need to microwave it at 50% power for 10-15 seconds so it is thin enough to drizzle.
Serve and enjoy!
How to Store Cinnamon Roll Casserole
Though this casserole tastes the best, and has the best texture, right out of the oven, you can store lefotvers.
FRIDGE: Transfer leftover cinnamon roll casserole to an airtight container refrigerate for 3-4 days.
FREEZER: Wrap a whole casserole very tightly in plastic wrap and store in the freezer for up to 2 months. You can also freeze leftovers for two months in an airtight container.
To reheat, pop back into the oven until warmed through. You can reheat in the microwave if you prefer, but it will likely make the casserole chewy.
What to Serve with this Cinnamon Roll Casserole Recipe
And if you need a really easy protein packed dish, sheet pan breakfast would be great. You can also simply serve this with a side of fruit, or maybe even a smoothie. Choose whatever you want and dig in!
Why is my cinnamon roll casserole soggy?
If you end up with a soggy casserole, then you likely did not bake it long enough or added too much liquid. If the cinnamon rolls are not golden brown yet, then pop it back into the oven and see if the liquid gets soaked up.
- Do you like salty and sweet? Don’t be afraid to add some crumbled bacon to the top of this deliciously sweet breakfast casserole!
- Try to cut the cinnamon rolls into even chunks so that they bake evenly.
- If you are baking the casserole after it has been refrigerated, add on a couple extra minutes of bake time.
A simple recipe that the whole family will give rave reviews! This easy and sweet breakfast cinnamon roll casserole always turns out yummy. Make it whenever you’re craving the center of the cinnamon roll…because it’s all centers!
More Cinnamon Roll Recipes You’ll Love
- If you’re more of a waffle fan at breakfast time, then you’ll love these Cinnamon Roll Waffles.
- Apple Cinnamon Rolls are the most incredible fall treat. The best things about apples and cinnamon rolls, all in one gooey dish!
- Do you love your morning coffee? Then you’ve gotta try this easy Cinnamon Roll Latte!
- Monkey bread is amazing, but Cinnamon Roll Monkey Bread is in a league of its own.
- 4 Tablespoons butter melted
- 2 tubes refrigerated cinnamon rolls with cream cheese icing (16 cinnamon rolls)
- 3 large eggs
- ½ cup heavy cream
- 2 teaspoons vanilla
- 1 ½ teaspoons cinnamon
- ¼ cup maple syrup
- icing from the cinnamon roll tubes
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking dish with nonstick spray.
- Cut each cinnamon roll into 8 small pieces and layer evenly over the bottom of the dish. Set icing aside.
- In a medium size mixing bowl whisk together eggs, milk, vanilla, and cinnamon until completely combined. Pour egg mixture over the cinnamon rolls evenly. Drizzle syrup over egg mixture.
- At this point, you can cover and refrigerate overnight or immediately bake the casserole.
- Bake in preheated oven at 350 degrees Fahrenheit for 30-35 minutes or until cinnamon rolls are golden brown.
- Cool the casserole for about 5 minutes. Remove covers from icing; microwave on medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle with icing, and enjoy!