Name: Cinnamon Roll Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: american
Ingredients: 2oz (1/4 Cup) Salted Butter; 2 Cans of Refrigerated Cinnamon Rolls; 4 Large Eggs; 4oz (1/2 Cup) Heavy Cream; 2 Teaspoons Ground Cinnamon; 2 Teaspoons Vanilla Extract; Pinch of Salt; 66 Grams (1/3 Cup) Light Brown Sugar

Indulge in a delicious and easy-to-prepare breakfast with this cinnamon roll casserole recipe. With only a few ingredients and minimal prep time, you can treat yourself to a warm and comforting meal. Give it a try and start your day off on a sweet note.

slice of cinnamon roll breakfast casserole on a plate.

This easy breakfast casserole recipe is a great treat for a special breakfast like Christmas morning, birthday morning, or any other holiday for that matter! The great thing is you can actually prep this the night before and then just pop it in the oven in the morning, or if you want to make it in the morning it is very quick to throw together!

Let's get to the recipe

Ingredients

For this easy cinnamon roll bake you will need:

Salted Butter. The butter melts right into the pan.
2 Cans of Refrigerated Cinnamon Rolls. You can use your favorite store-bought cinnamon rolls.
Large Eggs. The eggs will give the casserole structure.
Heavy Cream. I prefer to. use heavy cream instead of whole milk for a richer custard to bake the rolls in.
Ground Cinnamon. While the actual cinnamon rolls provide flavor I also like to flavor the custard with some cinnamon.
Vanilla Extract. Vanilla pairs beautifully with cinnamon.
Salt. All of the other ingredients flavor profiles come out thanks to the salt.
Light Brown Sugar. The brown sugar sweetens the custard slightly.

Adding some chopped pecans or walnuts to the custard would add some great texture, I would try ½ a cup to 1 cup of nuts.

ingredients lined on a sheet pan for a cinnamon roll casserole.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

Preheat the oven to 350F/180C and place butter in a 9"X13" pan. Place the pan in the oven to melt the butter then remove the pan and set aside.

Open the canned cinnamon rolls and place the icing packets aside for later use. On a cutting board with a sharp knife or a pair of kitchen shears cut each of the canned cinnamon rolls into 4 pieces each and place in the buttered pan.

butter melted in the pan then cinnamon roll pieces added.

In a large bowl whisk together the eggs, heavy cream, ground cinnamon, vanilla extract, salt, and brown sugar. Whisk well, making sure no trace of egg yolk is left behind.

custard mixture mixed together in a glass bowl.

Pour evenly over the chopped cinnamon roll dough. Press any of the cinnamon roll pieces into the custard so they are all wet from the custard. Cover the pan with a kitchen towel to marinate for 10 minutes OR cover with plastic wrap and place in the refrigerator overnight.

cinnamon roll casserole before and after baking in a sheet pan.

Bake in the preheated oven for 23-28 minutes, or until golden brown and set. Let cool for 10 minutes then drizzle the icing on top. Best served warm, store leftovers in an airtight container in the refrigerator for up to 5 days, we like to reheat in the toaster oven.

frosting drizzled on top of the casserole after baking.

I find the cinnamon roll casserole is sweet enough on its own but you could serve it with some maple syrup.

half eaten slice of cinnamon roll casserole on a plate.

More breakfast ideas

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Recipe Card

Cinnamon Roll Casserole

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Print Recipe

Indulge in a delicious and easy-to-prepare breakfast with this cinnamon roll casserole recipe. With only a few ingredients and minimal prep time, you can treat yourself to a warm and comforting meal.

Total Time: 35 Minutes
Yield: 12 Servings 1x

Ingredients

Units Scale

2oz (¼ Cup) Salted Butter
2 Cans of Refrigerated Cinnamon Rolls
4 Large Eggs
4oz (½ Cup) Heavy Cream
2 Teaspoons Ground Cinnamon
2 Teaspoons Vanilla Extract
Pinch of Salt
66 grams (⅓ Cup) Light Brown Sugar

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Instructions

Preheat the oven to 350F/180C and place butter in a 9"X13" pan. Place the pan in the oven to melt the butter then remove the pan and set aside.
Open the canned cinnamon rolls and place the icing aside for later use. On a cutting board with a sharp knife or a pair of kitchen scissors cut each of the canned cinnamon rolls into 4 pieces each and place in the buttered pan.
In a large bowl whisk together the eggs, heavy cream, ground cinnamon, vanilla extract, salt and brown sugar. Whisk well, making sure no trace of egg yolk is left behind.
Pour evenly over the chopped cinnamon rolls and cover with a kitchen towel to marinate for 10 minutes OR cover with plastic wrap and place in the refrigerator overnight.
Bake in the prepared oven for 23-28 minutes, or until golden brown and set. Let cool for 10 minutes then drizzle the icing on top. Best served warm, store leftovers in an airtight container in the refrigerator for up to 5 days, we like to reheat in the toaster oven.