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Square overhead shot of a pan of baked cinnamon roll breakfast casserole.
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Cinnamon Roll Casserole

Make breakfast special with this easy cinnamon roll casserole! Using canned cinnamon rolls and a rich cream custard, it's soft, gooey, and ideal for holiday mornings.
Course Breakfast, Brunch
Cuisine American
Keyword cinnamon roll breakfast casserole, cinnamon roll casserole, easy cinnamon roll casserole, pillsbury cinnamon roll casserole
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings 8 people
Calories 382kcal
Author Blair Lonergan

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.
    Cut cinnamon rolls in a baking dish.

Make the Custard

  • In a medium bowl, whisk together the eggs, cream, brown sugar, vanilla, cinnamon, and salt until smooth.
    Cream custard for a cinnamon roll casserole.

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.
    Cinnamon roll breakfast casserole before baking.

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.
    Baked cinnamon roll casserole before adding the icing.

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.
    Baked cinnamon roll casserole with icing.

Video

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.

Nutrition

Serving: 1/8 | Calories: 382kcal | Carbohydrates: 52g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 752mg | Potassium: 69mg | Fiber: 0.1g | Sugar: 27g | Vitamin A: 160IU | Vitamin C: 0.01mg | Calcium: 40mg | Iron: 2mg