Cinnamon Roll Casserole
Cinnamon Roll Casserole is a warm, comforting breakfast bake made with refrigerated cinnamon rolls, creamy custard, and a sweet cinnamon drizzle. It’s perfect for holiday mornings, brunch gatherings, or any time you want a quick and irresistible breakfast treat. With minimal prep and big flavor, this casserole is always a crowd favorite.
Ingredients
- 2 cans 12–13 oz each refrigerated cinnamon rolls, cut into quarters
- 4 large eggs
- ½ cup heavy cream or whole milk
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ cup maple syrup optional, but recommended
- Pinch of salt
- Icing packets from the cinnamon roll tubes for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cut each cinnamon roll into quarters and spread the pieces evenly in the prepared baking dish.
- In a medium bowl, whisk together the eggs, heavy cream, melted butter, vanilla, cinnamon, maple syrup, and salt until smooth.
- Pour the custard mixture evenly over the cinnamon roll pieces.
- Let the casserole rest for 5 minutes so the rolls absorb some of the mixture.
- Bake for 28–32 minutes, or until golden on top and the center is set.
- Allow to cool for 5 minutes, then drizzle the included icing over the warm casserole.
- Serve warm.
Notes
- Add fruit: Stir in diced apples, blueberries, or sliced bananas before baking.
- Extra glaze: Make additional icing with powdered sugar and milk if you prefer a sweeter finish.
- Make ahead: Assemble the casserole the night before, refrigerate, and bake in the morning—add 5 extra minutes to bake time.
- Storage: Refrigerate leftovers for up to 3 days. Reheat in the oven for best texture