Sweet, gooey, and full of cozy cinnamon flavor, this cinnamon roll casserole is the ultimate shortcut breakfast bake for holiday mornings or lazy weekends. With just a few ingredients and 10 minutes of prep, you can turn canned cinnamon rolls into a warm, comforting treat that tastes like homemade!
If you love easy breakfast recipes, try French toast casserole, farmhouse cinnamon rolls, or overnight Bisquick breakfast casserole for more crowd-pleasing ideas.
Table of Contents
Before You Get Started
- Don’t skip the custard: It’s what makes the casserole soft and gooey instead of dry.
- Use the icing packet wisely: Warm it up so that it drizzles beautifully over the top of the warm rolls.
- Watch for doneness cues: The edges should be golden and the center just set; slightly soft is perfect.
How to Make Cinnamon Roll Casserole
Step 1: Cut and Arrange Rolls
First, grease your 9×13-inch pan well. Cinnamon sugar caramelizes as it bakes, so a nonstick spray (or butter) helps with cleanup.
Quarter canned cinnamon rolls and spread in a greased 9×13 dish.
** Quick Note: Using smaller pieces ensures even baking and a better texture.
** Alternative: You can use thawed frozen cinnamon rolls if you prefer (such as Rhodes or Costco brand). Be sure they’re fully thawed before baking and expect a slightly longer bake time. Canned cinnamon rolls are faster and give a softer, gooier texture that works especially well for this casserole.
Step 2: Mix the Custard
Whisk together eggs, cream (or milk), brown sugar, vanilla, cinnamon, and salt.
** Pro Tip: Use heavy cream for the richest, most decadent texture.
Pour evenly over the rolls. Sprinkle with pecans, if desired.
Step 3: Bake Until Golden
Bake uncovered at 350°F for 30-35 minutes. Tent the dish loosely with foil if it’s browning too quickly.
Step 4: Add the Icing
Let cool slightly, then drizzle the icing packets over the warm casserole.
** Tip: Transfer the icing to a microwave-safe dish or pitcher and heat on 50% power in the microwave for 10-15 seconds. This makes it easier to pour.
** Alternative: For a special touch, swap the prepared icing for a quick cream cheese frosting or maple drizzle.
Step 5: Serve and Enjoy
Slice into squares and serve while it’s still warm. It’s perfect for Christmas morning with candied bacon, fruit, and hot coffee.
Variations
- Apple Cinnamon: Add ½ cup apple pie filling or diced apples before baking.
- Pecan Praline: Sprinkle chopped pecans and a touch of brown sugar on top.
- Pumpkin Spice: Stir 1-2 tablespoons of pumpkin purée into the custard base. Use pumpkin pie spice instead of just cinnamon.
- Mini Version: Bake in muffin tins for single-serve portions.
Storage, Freezing and Make Ahead
- Store leftovers covered in the fridge up to 3 days.
- Reheat individual portions in the microwave for 20-30 seconds, or cover with foil and warm in a 325°F oven.
- Overnight Assembly: not recommended. Since the cinnamon rolls are not baked, it’s best to wait to assemble this dish in the morning.
- Freezing not recommended for best texture.
Frequently Asked Questions
Why pour heavy cream or custard over the rolls?
It helps create that gooey, pull-apart center instead of a dry texture.
Can I use milk instead of cream?
Yes, both whole milk and half-and-half will work, but the texture will be lighter and less rich.
Can I make it ahead?
For the best texture, prepping ahead is not recommended. Unlike French toast casseroles, the cinnamon roll dough is raw instead of stale. As a result, it doesn’t need to sit overnight to soak up the custard.
Can I use homemade cinnamon rolls?
You can, but adjust the baking time and ensure they’re cut smaller for even cooking.
Can I use frozen cinnamon rolls instead of canned?
Yes, thawed frozen cinnamon rolls (like Rhodes or Costco brand) will work, but you may need to adjust the bake time since they’re larger and rise differently. For best results and the softest, gooey texture, use canned cinnamon rolls as the recipe suggests.
Related Recipes
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Watch How to Make It
Cinnamon Roll Casserole
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 2 (12.4-ounce) cans refrigerated cinnamon rolls (such as Pillsbury brand)
- 4 large eggs
- ½ cup heavy cream, half-and-half, or whole milk
- ¼ cup packed light brown sugar
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- Optional: ½ cup chopped pecans or walnuts
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter or nonstick cooking spray. Set aside.
Cut the Rolls
- Open the cans of cinnamon rolls and set the icing aside for later. Cut each roll into 4 pieces, then arrange them evenly in the prepared dish.
Make the Custard
- In a medium bowl, whisk together the eggs, cream, brown sugar, vanilla, cinnamon, and salt until smooth.
Combine
- Pour the custard mixture evenly over the cinnamon roll pieces, tossing gently with a spatula or spoon so everything is coated. Sprinkle pecans on top, if using.
Bake
- Bake uncovered for 30-35 minutes, until puffed, golden, and set in the center. If the top browns too quickly, tent loosely with foil after the first 20 minutes or so.
Finish and Serve
- Let the casserole rest for 5-10 minutes. Warm the reserved icing in the microwave on 50% power for about 10-15 seconds. Drizzle the icing over the top of the warm casserole. Slice and serve.
Notes
- Use canned cinnamon rolls (such as Pillsbury brand).
- Heavy cream creates a richer, gooier texture than milk.
- Cut rolls into quarters for quicker, even baking.
- Bake uncovered until the edges are golden.
- Tent with foil if browning too quickly.
- Let rest 5-10 minutes before adding icing.
- Drizzle icing over warm (not hot) casserole.
- Best served fresh; refrigerate leftovers.
- Reheat covered with foil for 10 minutes at 325°F.
Good Morning!
Could you send the cream cheese frosting recipe – I liked the idea of adding it for a special touch!
Also, have you personally done the Apple version? Just wanted to hear your thoughts versus the original!
Blessings!
Hi, Amanda! I haven’t tried an apple version, but I bet it would be delicious. Here’s a cream cheese frosting recipe that I use (just thin it with extra milk, as needed, if you want to drizzle it as opposed to spread it): https://www.theseasonedmom.com/the-best-carrot-cake-recipe/