This easy Cinnamon Roll Casserole is a simple, crowd-pleasing breakfast perfect for holidays, brunches, or busy mornings. With just a few pantry staples and store-bought cinnamon roll dough, you get the warm, tender flavors of cinnamon rolls with minimal effort—ideal for serving a group or making ahead.
This casserole uses refrigerated cinnamon rolls as a shortcut, delivering the same tender, cinnamon-sweet experience without the hands-on rolling and rising. It’s versatile, freezer-friendly, and easy to scale up for a crowd.
Why You’ll Love This Recipe:
- Quick and easy: Assemble in minutes—make it the night before or bake the same morning.
- Great for holidays: Keeps the cinnamon roll tradition alive for Thanksgiving, Christmas morning, or special brunches.
- Flexible: Use refrigerated or homemade cinnamon rolls depending on how much hands-on time you want.
- Crowd-pleaser: The aroma alone will draw everyone to the kitchen.
Ingredients
- Canned cinnamon rolls: Two standard cans (or the equivalent of about 10 rolls) work well. Use your favorite brand or homemade dough if preferred.
- Eggs: 3 large eggs to create a light custard that soaks into the dough.
- Milk or heavy cream: ¼ cup heavy cream or whole milk for richness.
- Buttermilk: ⅓ cup adds a gentle tang; substitute additional milk or cream if needed.
- Sweeteners: 2 tablespoons honey and 2 tablespoons maple syrup for balanced sweetness and depth of flavor.
- Flavoring: 1½ teaspoons vanilla extract and 1 teaspoon ground cinnamon to enhance the cinnamon roll taste.
- Icing: Reserve the icing from the canned rolls (regular or cream cheese). Extra icing can be added when serving if you like it extra sweet.
See the recipe card for exact measurements and full ingredient details.
Instructions
Step one: Preheat the oven to 350°F (177°C). Lightly grease a 9×13-inch (23 x 33 cm) baking dish.
Step two: Cut each cinnamon roll into quarters (kitchen shears or a pizza cutter works well) and arrange the pieces in an even layer in the prepared dish.
Make the Custard Mixture
Step three: In a medium bowl, whisk together the eggs, buttermilk, heavy cream (or milk), honey, maple syrup, vanilla, and ground cinnamon until smooth.
Step four: Pour the custard evenly over the cinnamon roll pieces, making sure all pieces are coated.
Bake
Step five: Bake at 350°F (177°C) for 28–33 minutes, or until the center is set and the edges are lightly golden.
Step six: Remove from the oven and let the casserole cool slightly before adding the icing.
Add the Icing
Step seven: Spread the reserved icing over the warm casserole so it melts slightly into the surface.
Step eight: Let cool a few minutes, slice into portions, and serve with extra icing if desired.
Storage Tips
Allow leftovers to cool completely, then transfer to an airtight container or wrap the dish tightly with plastic wrap. Store in the refrigerator for up to 4 days.
Reheating
- Microwave single servings in 30-second intervals until warm.
- To reheat the whole pan, bring it to room temperature, then warm in a 350°F (177°C) oven for 20–30 minutes.
- Add extra icing after reheating if desired.
Freezing
For best results, freeze the unbaked casserole. Assemble in a freezer-safe pan, cover tightly with foil, and freeze. Store the icing separately in a freezer-safe bag.
- Place cut cinnamon roll pieces in the pan and pour the custard over them.
- Cover tightly with foil and label with baking instructions.
- When ready to bake, thaw overnight in the refrigerator and bake as directed, adding icing after baking.
Expert Tips
- Add butter: Drizzle melted butter over the top before baking for an extra-rich finish.
- Icing: Use the canned icing for convenience or prepare cream cheese icing for a tangy alternative.
- Warm icing: If the icing is too firm to spread, warm it briefly (about 20 seconds in the microwave) so it spreads smoothly.
Make Ahead Instructions
You can assemble this casserole the night before for an easy morning bake:
- Place the cinnamon roll pieces in a greased pan and cover tightly with plastic wrap; refrigerate.
- Whisk the custard ingredients together, cover, and refrigerate overnight.
- The next morning, pour the custard over the rolls and bake as directed. Start with a cold oven to avoid thermal shock to the dish.
Slow Cooker Instructions
This recipe adapts well to a 6-quart slow cooker for an easy, hands-off breakfast.
- Grease the slow cooker and add quartered cinnamon roll pieces to the bottom.
- Whisk eggs, cream or milk, buttermilk, vanilla, cinnamon, honey, and maple syrup and pour over the dough.
- Cover and cook on LOW for 2½–3 hours, until set in the center.
- Top with reserved icing and serve immediately.
Variations
Apple pie filling: Spoon a can of apple pie filling over the rolls before baking, then ice after baking for a fruity twist.
Caramel pecan: Add chopped pecans before baking and drizzle caramel sauce and icing after baking.
Brown sugar topping: Sprinkle brown sugar and a little melted butter over the top before baking for a caramelized finish.
Recipe FAQs
Yes. Use your favorite homemade dough, cut rolls into pieces (about 1½” thick), then quarter ten rolls and arrange the pieces in the pan. Pour the custard over the pieces and bake as instructed.
Heavy cream adds richness and moisture, helping the casserole stay tender and giving it a creamier texture. Milk works fine if you prefer a lighter result.
More Breakfast Casseroles
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Crock Pot French Toast Casserole
-
Brioche French Toast Casserole
-
Easy Funeral Potatoes Recipe
-
Slow Cooker Funeral Potatoes (Cheesy Hash Brown Casserole)
If you enjoyed this Cinnamon Roll Casserole, leave a rating or comment on the recipe card to share how it turned out.
Cinnamon Roll Casserole
Equipment
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9×13″ baking dish 23 x 33 cm
Ingredients
- 2 cans refrigerated cinnamon rolls 17.5oz/496g each, 5 count
- 3 large eggs
- ¼ cup heavy cream or whole milk
- ⅓ cup buttermilk
- 1 ½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons honey
- 2 tablespoons maple syrup
- Icing reserved from the canned cinnamon rolls, plus extra for topping (if desired)
Instructions
-
Preheat the oven to 350°F (177°C) and lightly grease a 9×13-inch (23 x 33 cm) baking dish.
-
Cut each cinnamon roll into quarters and place the pieces in the greased baking dish in an even layer.
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Add the eggs, buttermilk, heavy cream (or milk), vanilla extract, cinnamon, honey, and maple syrup to a medium bowl. Whisk well until completely combined.
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Pour the egg mixture over the cinnamon roll pieces, ensuring they are evenly coated.
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Bake in the preheated oven for 28-33 minutes or until the top is golden brown and the center is set.
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Remove from the oven and spread the reserved icing from the cinnamon roll cans on top with a spatula or the back of a spoon.
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Slice into squares and serve with additional icing if desired.
Notes
Nutrition
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