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This Cinnamon Roll Casserole is soft, gooey, and packed with cinnamon flavor and covered in frosting. Easy to make and perfect for holidays and brunch.
This Cinnamon Roll Casserole recipe takes everything you love about cinnamon rolls and turns it into an easy, bake-and-share breakfast dish. It’s soft, gooey, and loaded with warm cinnamon flavor, all without the hassle of rolling out individual rolls.
Whether you call it a cinnamon roll bake or a cinnamon roll breakfast casserole, it’s the perfect make-ahead option for holiday mornings, brunch with family, or any time you want a cozy breakfast without a lot of extra work.
Why This Recipe Works
This cinnamon roll casserole recipe skips the fussy process of shaping individual cinnamon rolls while still delivering all the same soft, gooey texture and flavor.
Plus, this cinnamon roll breakfast casserole feeds a crowd, so everyone gets a warm, cinnamon-swirled breakfast at the same time.
If you like this Cinnamon Roll recipe try my Cinnamon Roll Muffins or my Pumpkin Cinnamon Roll Casserole.
Ingredient Notes:
- Refrigerated Cinnamon Rolls – The base of the casserole; using canned rolls instead of homemade dough keeps this recipe quick and simple.
- Eggs – Creates a custard-like base that soaks into the cinnamon roll pieces, similar to a French toast bake.
- Heavy Whipping Cream – Adds richness to the egg mixture and helps keep the casserole soft and moist.
- Vanilla Extract – Adds warmth and depth to the custard base.
- Ground Cinnamon – Boosts the cinnamon flavor throughout the casserole, not just in the rolls themselves.
Directions:
Prep: Preheat your oven to 375°F. Open the refrigerated cinnamon rolls and set the icing aside.
Rip the cinnamon roll dough into small pieces and place them in a greased 9×13 baking dish.
Mix: In a separate bowl, whisk together the eggs, heavy whipping cream, vanilla, and ground cinnamon.
Bake: Pour the egg mixture over the cinnamon rolls and bake for 25 minutes.
Let cool slightly, then drizzle on the icing.
Tips for the Best Cinnamon Roll Casserole
- Keep the pieces even. Tear the cinnamon rolls into similar-sized pieces so they soak up the egg mixture and bake evenly.
- Check the center. A toothpick in the middle should come out clean, not wet with egg mixture.
- Warm the icing. Microwave the icing cups for a few seconds for a smoother, easier drizzle.
Can I substitute the heavy cream?
Yes, you can substitute out the heavy cream with almost any other dairy or non-dairy alternative. I use heavy cream because it gives the casserole a nice richness, plus adds to the fluffiness when the eggs cook.
You can use any other option too like half and half or milk. You can use non-dairy options like almond or soy milk as well, but beware they will change the taste a little.
How to make this the night before:
This is the easiest recipe to make the night before, which is why we love serving it on Christmas morning!
Assemble the casserole as directed, but don’t bake it. Cover the dish tightly with foil and refrigerate overnight.
In the morning, let it sit on the counter while the oven preheats, then bake for 30 to 35 minutes, until golden and a toothpick in the center comes out clean.
Drizzle with icing and serve.
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Cinnamon Roll Breakfast Casserole
Ingredients
- 2 can Refrigerated cinnamon rolls
- 4 Eggs
- 1/2 cup Heavy whipping cream
- 2 teaspoons Vanilla extract
- 2 teaspoons Ground cinnamon
Instructions
- Preheat your oven to 375 degrees F. Open refrigerated cinnamon rolls and set icing aside. Rip the cinnamon roll dough into small pieces and place them in a greased 9×13 baking dish.
- In a separate bowl whisk together eggs, heavy whipping cream, vanilla, and ground cinnamon.
- Pour egg mixture over cinnamon rolls and bake for 25 minutes. Allow to cool slightly then drizzle on icing.
Notes
Nutrition
Are the refrigerated cinnamon rolls supposed to already be baked? This seems unclear to me.
No, the bake all together in the casserole.
What size baking dish
If you love your family, you will make this recipe! I halved mine and baked it in a glass pie pan and it turned out perfectly. I used a grocery store brand cinnamon roll and was able to feed a family of 4 for less than $2.50 including all ingredients. It was easy to prepare, used few ingredients, was really no mess/clean up…and was delicious!
So glad you enjoyed it!
What should the carb count be in this recipe? It says there’s only two carbs per serving
I made about 8 servings for this dish, so I would say around 16 total carbs.
Can you substitute egg for something else?
So in something like this you could substitute applesauce or a banana for the egg. 1 egg = roughly half a cup of applesauce or half of a banana mashed up.
I suggest using 2 cups of milk and 1 cup of maple syrup to egg batter also adding bacon and sausage over rolls before poring batter! And drizzle maple syrup when taken outta oven!! Soooooo yummy
I took your advice by adding the milk and syrup. Great idea! Only I only added 1 cup of milk and half cup of syrup. So glad I did! I prepared mine the night before and baked it according to the directions. Middle wasn’t quite done, still doughy. I made it in a 9×13 baking dish. I would recommend baking for 45 min. Otherwise it was a big hit! Will definitely be making it again!
Thanks!
Did you use the milk & syrup in place of the heavy cream? Or in addition to?
I did not use milk and syrup in this recipe. Do you mean in replace of?
Darn mine turned out dry.
I’m sorry that happened Kelly!
What size pan did you use for this?
Hi Emily, a 9x9in dish would work great for this recipe.
I’m kind of a cooking/baking novice, so this may be a silly question…can I substitute half and half for the heavy cream? Thank you!!!
Yes you can! The heavy cream is just a little richer but half and half will work perfectly =) Hope you enjoy it Jennifer
If you make it the night before do you mix everything and wait to bake.
Yeah you can do that!
Can I add walnuts to this? Thanks!
Yeah! That sounds so yummy. Just chop them and add them to the egg mix and mix them in or toss them on top! I may have to try it with Walnuts next time thats a great idea!
Hi there! I can’t wait to share this with my family over the holiday weekend. Can I make it ahead and freeze and/or leave in the fridge?
Yes this recipe is perfect for making ahead. If you want to make it just one night before you can prepare the dish and then stick it in the fridge and bake it in the morning. If you want to make it several days before and want to freeze I would follow the recipe all the way though and cook it. Allow it to cool and then freeze it. The night before you can place it in the fridge to thaw overnight and then place it in the oven for just a few minutes to warm up in the morning. Hope that helps Jordon and you all enjoy the recipe and have a wonderful weekend.