Cinnamon Roll Casserole Recipe
If you’re craving a cozy breakfast that’s equal parts comforting and utterly decadent, let me introduce you to my all-time favorite: Cinnamon Roll Casserole. Golden-baked cinnamon roll bites soak up a dreamy custard, turning into a soft, gooey masterpiece. With sticky icing drizzled on top and just a hint of maple in every bite, it’s the kind of dish that gets the whole family racing to the kitchen—whether it’s a holiday morning or just a Tuesday that needs a little extra sweetness.
Ingredients You’ll Need
The magic of Cinnamon Roll Casserole comes from its simple, store-bought staples and a handful of pantry classics. Every ingredient brings something special—hello, buttery richness and that unmistakable cinnamon swirl—so don’t skip a thing!
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing: The hero of this dish, these give you soft, buttery bites with that beloved cinnamon sugar swirl.
- 4 large eggs: Eggs add structure and create that luscious custard base that binds everything together.
- 1/2 cup heavy cream: Adds irresistible richness and makes the casserole ultra-tender.
- 2 teaspoons ground cinnamon: For that signature warm, spicy aroma that fills your kitchen.
- 1 teaspoon vanilla extract: Enhances the flavors and brings a sweet depth to the dish.
- 1/4 cup maple syrup: A touch of real maple rounds out the sweetness and adds a cozy, caramel note.
- 1/4 cup brown sugar: This deepens the flavor and helps create those irresistibly caramelized edges.
- 1 tablespoon melted butter: A little extra indulgence never hurts—plus, butter ensures your casserole is anything but dry.
- Pinch of salt: Just enough to balance out the sweetness and enhance all the flavors.
- Icing from cinnamon roll cans (for drizzling): No one is ever sad to see that creamy icing finish!
How to Make Cinnamon Roll Casserole
Step 1: Prep the Baking Dish
Start by preheating your oven to 375°F (190°C). Give a 9×13-inch baking dish a light coating of nonstick spray or a swipe of melted butter—you want your cinnamon roll pieces to slide out easily with every creamy bite.
Step 2: Chop the Cinnamon Rolls
Pop open those cinnamon roll cans (the best sound!), and set the icing aside. Cut each roll into quarters. Spreading these bite-sized nuggets in the dish means every forkful will have that perfect swirl of cinnamon and dough.
Step 3: Whisk the Custard
In a medium bowl, whisk together eggs, heavy cream, cinnamon, vanilla extract, maple syrup, brown sugar, melted butter, and a pinch of salt until smooth and totally combined. This custard mixture is the secret to keeping your Cinnamon Roll Casserole moist and flavorful throughout.
Step 4: Assemble the Casserole
Pour the custard evenly over the cinnamon roll pieces. Use the back of a spatula or your hands to gently press them down, encouraging every piece to soak up that delicious mixture. The more evenly you distribute, the more every bite will deliver.
Step 5: Bake to Golden Perfection
Bake your casserole for 25–30 minutes, or until it’s puffed, lightly golden, and the center is set. Your kitchen will smell positively heavenly right about now. Let the casserole cool for 5–10 minutes; this resting time helps every bite hold together nicely.
Step 6: Drizzle and Serve
Finally, warm the reserved icing for a few seconds in the microwave (just until pourable), then generously drizzle it all over your Cinnamon Roll Casserole. Time to dig in while it’s still warm and gooey!
How to Serve Cinnamon Roll Casserole
Garnishes
Dress up your Cinnamon Roll Casserole with a little flair! A handful of chopped, toasted pecans or walnuts add a nutty crunch, while fresh berries bring color and a tart pop to balance the sweetness. For extra indulgence, a second drizzle of cream cheese icing or a dusting of powdered sugar never hurts. Personally, I love a small pour of extra maple syrup for serving—that’s the real showstopper.
Side Dishes
This casserole is rich and sweet, so pairing it with lighter sides creates a perfect brunch menu. Serve with a bowl of fresh fruit salad, Greek yogurt, or even scrambled eggs to round out the meal. A hot pot of coffee or a cup of chai tea is the ideal companion to those sticky, cinnamon-spiced bites.
Creative Ways to Present
You don’t have to make Cinnamon Roll Casserole just for breakfast—try slicing it into bite-sized squares for a brunch buffet or cutting into rounds with a biscuit cutter for a playful twist. Layer it in mason jars with whipped cream for portable parfaits, or top with a big scoop of vanilla ice cream and a sprinkle of cinnamon for a dreamy dessert.
Make Ahead and Storage
Storing Leftovers
If you actually have leftovers (no judgment if you don’t), Cinnamon Roll Casserole keeps beautifully in the fridge for up to 3 days. Just cover the baking dish tightly with foil or transfer slices to an airtight container. It’s ready for a sweet snack or a quick breakfast on the go!
Freezing
Want to get ahead? You can freeze individual portions wrapped well in plastic and stored in a freezer-safe bag or container for up to 2 months. Thaw in the fridge overnight for best results. This makes meal-prepping Sunday brunches a total breeze!
Reheating
Bring your leftover Cinnamon Roll Casserole back to life by reheating in a 300°F oven for about 10 minutes. You can also microwave individual servings (about 30–45 seconds on high), but add a little extra icing or a splash of cream to keep it from drying out.
FAQs
Can I use homemade cinnamon rolls instead of refrigerated ones?
Absolutely! If you’ve got the time and energy to make homemade cinnamon rolls, use them for an even more personal touch. Just bake them a bit less than usual so they can soak up the custard in the casserole and stay super soft.
Is there a way to make this Cinnamon Roll Casserole dairy-free?
Yes! Swap the heavy cream for your favorite non-dairy creamer (like coconut or almond), and look for dairy-free canned cinnamon rolls and icing. Use melted coconut oil instead of butter for a dairy-free version that’s just as delicious.
Can I assemble this the night before?
You sure can! Prep everything right up to baking, cover, and stash it in the fridge overnight. In the morning, let it sit out while the oven preheats and bake as directed for a make-ahead brunch win.
How do I know when my casserole is done baking?
The center should be set and not jiggly, with the edges puffed and golden brown. If you’re unsure, insert a knife in the middle; if it comes out mostly clean with just a few moist crumbs, it’s ready!
Can I add extras like nuts or fruit?
Go for it! Chopped pecans, walnuts, or even diced apples are delicious baked right in alongside the cinnamon rolls. Sprinkle in your add-ins before pouring on the custard for a fun spin on the classic.
Final Thoughts
Now that you’ve got the scoop on making Cinnamon Roll Casserole, I hope you feel inspired to treat yourself—and maybe a few lucky friends or family members—to this sweet, crowd-pleasing delight. There’s just something magical about sharing warm, gooey cinnamon goodness straight from the oven. Give it a try, and let me know if this becomes your new breakfast favorite too!
Print
Cinnamon Roll Casserole Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent flavors of a classic cinnamon roll in casserole form with this easy-to-make recipe. Perfect for a cozy breakfast or brunch, this cinnamon roll casserole is sure to be a hit with family and friends.
Ingredients
Cinnamon Roll Casserole:
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- 4 large eggs
- 1/2 cup heavy cream
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1 tablespoon melted butter
- pinch of salt
- icing from cinnamon roll cans (for drizzling)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare the Cinnamon Rolls: Cut each cinnamon roll into quarters and spread them evenly in the baking dish.
- Mix the Ingredients: In a bowl, whisk together eggs, heavy cream, cinnamon, vanilla, maple syrup, brown sugar, butter, and salt until smooth.
- Pour and Bake: Pour the mixture over the cinnamon rolls, press down gently, and bake for 25–30 minutes until golden.
- Drizzle and Serve: Let the casserole cool for 5–10 minutes, then drizzle with icing and serve warm.
Notes
- For added richness, consider adding chopped pecans or a cream cheese drizzle.
- Leftovers can be stored in the fridge for up to 3 days and reheat well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 380
- Sugar: 22 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115 mg
