This easy Cinnamon Roll Casserole recipe is the perfect solution for special occasions like Christmas morning breakfast, Thanksgiving, potlucks, and more! Just a few simple ingredients come together to make a fluffy, fragrant, and decadent breakfast that the whole family will love.
When it comes to easy breakfast recipes, it doesn't get much easier than this cinnamon roll casserole!
Made with store-bought cinnamon roll dough, this is the best way to get all the flavor of traditional cinnamon rolls - without all of the work. It's perfect for special occasions, serving a large crowd, or freezing for later.
Why You'll Love This Recipe:
- Easy to make. This easy Cinnamon Roll Bake can be quickly assembled on a busy morning, or even made ahead the night before!
- Perfect for holiday breakfasts. Who doesn't love cinnamon rolls for Thanksgiving or Christmas morning breakfast!? This is a super easy way to keep the tradition alive.
- Versatile. You can make this recipe with refrigerated cinnamon rolls, OR homemade cinnamon rolls - the choice is totally up to you!
- Crowd pleaser. The entire family is going to come running when they smell this simple recipe coming out of the oven.
- Cinnamon Rolls: I recommend using canned cinnamon rolls, making this breakfast casserole super easy to prepare. My favorite is the Pillsbury Grand's cinnamon rolls, but you could use your favorite brand OR even homemade cinnamon roll dough.
- Eggs: You'll need about 3 large eggs to make a sort of quick custard, which will then be poured on top of the cinnamon roll pieces.
- Milk (or heavy cream): If you want some true indulgence, I recommend using a little heavy whipping cream, but milk works great too!
- Buttermilk: This adds a slight tanginess. If you don't have any on hand you can use more milk or heavy cream.
- For sweetness: I recommend using both honey and maple syrup, as they have different flavor profiles and work together to make something delicious. Feel free to use all honey or all maple syrup if that's all you have on hand.
- For flavor: A little bit of vanilla extract and some extra cinnamon help to elevate the flavors in this easy cinnamon roll casserole.
- Icing: Reserved from your canned cinnamon rolls - it may be regular icing or cream cheese icing. If you like things extra delicious, purchase (or make) some extra icing to add to each individual serving.
Check the recipe card for a full list of ingredients and the quantities needed.
Step one: Slice each of the cinnamon rolls into quarters. You can use a sharp knife, but I recommend using clean kitchen shears or a pizza cutter if you have one - it's SO much easier!
Step two: Lightly grease a 9X13" casserole dish (23 x 33 cm) and add the cut cinnamon rolls in an even layer.
Make the Custard Mixture
Step three: Add the eggs to a medium bowl, along with the buttermilk, whole milk, honey, maple syrup, vanilla, and ground cinnamon.
Step four: Whisk the liquids until they are well combined.
Step five: Pour the egg mixture over the cinnamon roll layer, until the pieces are completely and evenly coated.
Step six: Bake in a 350ºF (177ºC) oven for 28-33 minutes, or until the center is set and the edges are golden brown.
Add the Icing
Step seven: Spread the reserved icing over the warm cinnamon rolls.
Step eight: Allow to cool briefly before serving. If desired, top with additional icing.
Allow any leftovers to completely cool before adding any leftovers to an airtight container, OR wrapping the dish tightly in plastic wrap. Store in the refrigerator for up to 4 days.
- Add individual servings to a microwave-safe plate and heat in 30-second increments until warmed through.
- To reheat the entire baking dish, allow the dish to come to room temperature before adding to an oven that has been preheated to 350ºF.
- Warm in the oven until heated through (20-30 minutes) and top with additional icing.
This Cinnamon Roll Casserole recipe can be prepared and frozen, but I would recommend freezing it before baking for the best results.
- Add the cinnamon roll pieces to the bottom of a freezer-safe baking dish or an aluminum foil pan.
- Prepare the custard mixture and pour it on top of the cinnamon roll layer.
- Cover the dish tightly with foil.
- Add the icing to a freezer-safe bag and place it on top of the casserole.
- Wrap the breakfast casserole with another layer of foil, then label (including baking instructions).
- Thaw and bake as directed in the recipe, adding the icing after baking.
- Add butter. If you want to make this cinnamon roll breakfast bake extra rich and delicious, drizzle some melted butter on top before baking. Talk about yummy!
- Icing. For the sake of ease, I recommend using the reserved icing that comes with your refrigerated cinnamon rolls. If you want to make things extra special you can use your favorite basic icing recipe or cream cheese icing instead.
- Warm it up. If you have trouble getting your icing to spread on the cinnamon rolls, try using warm icing. Microwave it for 20 seconds, or until it spreads easily.
Make Ahead Instructions
If you want to make this cinnamon roll breakfast casserole ahead of time, you can easily prepare some steps the night before.
- Add the cinnamon roll pieces to the bottom of a greased baking pan.
- Cover the baking pan tightly with plastic wrap and place it in the refrigerator.
- Prepare the custard mixture in a large bowl by whisking together the eggs, milk (or heavy cream), buttermilk, vanilla, cinnamon, honey, and maple syrup.
- Cover the bowl tightly and refrigerate.
- The next morning, pour the custard mixture on top of the cinnamon roll pieces and bake as directed.
Note: Be sure to place the cold baking pan in a cold oven before heating, as this will reduce the risk of temperature shock.
Slow Cooker Instructions
You may be wondering if you could make a Crock Pot Cinnamon Roll Casserole, and the answer is yes! This easy recipe translates well to the slow cooker and is the perfect way to bring Christmas morning breakfast on the go.
- Add quartered cinnamon roll dough pieces into the bottom of a greased 6-quart slow cooker.
- Combine the eggs, heavy cream (or milk), buttermilk, vanilla, cinnamon, honey, and maple syrup in a large bowl.
- Pour the egg mixture on top of the cinnamon roll layer.
- Place the lid on the Crock Pot and cook on "low" for 2 ½ - 3 hours, or until the dough is set in the center.
- Top with reserved icing and serve immediately.
With apple pie filling: Add 1 can of apple pie filling on top of the cinnamon rolls before baking. After it comes out of the oven, drizzle with the icing.
Caramel pecan: Top with chopped pecans before baking. Once the cooking time is up, remove from the oven and top with icing and caramel sauce.
With brown sugar: Sprinkle on some brown sugar according to your taste - a little melted butter makes it even better!
Yes, you absolutely can use homemade cinnamon rolls! Prepare your favorite recipe, and cut them into thick rolls (about 1 ½" thick). Cut 10 of those rolls into fourths, then place the pieces in the bottom of a greased baking dish. Pour the custard mixture on top and bake as directed.
Heavy cream adds extra moisture, fat, and creaminess to canned cinnamon rolls. This helps them to be soft, fluffy, and even more delicious than usual!
More Breakfast Casseroles
If you loved this recipe for Cinnamon Roll Casserole, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Cinnamon Roll Casserole
- 9X13" baking dish 23 x 33 cm
- 2 cans refrigerated cinnamon rolls 17.5oz/496g each, 5 count
- 3 large eggs
- ¼ cup heavy cream or whole milk
- ⅓ cup buttermilk (or more heavy cream or milk)
- 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)
- Preheat the oven to 350°F (177ºC) and lightly grease a 9x13-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.
- Add the eggs, buttermilk, heavy cream (or milk), vanilla extract, cinnamon, honey, and maple syrup to a medium-sized bowl. Whisk well until completely combined.
- Pour the egg mixture over the cinnamon roll pieces, ensuring they are evenly coated.
- Bake in the preheated oven for 28-33 minutes or until the top is golden brown and the center is set.
- 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.
- Slice into squares and serve with additional icing (if desired).
Please note that some of my blog posts here at Dash for Dinner may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. Please see my Disclaimer for more information.