This easy Cinnamon Roll Casserole is a simple, crowd-pleasing breakfast perfect for holidays, special mornings, or potlucks. A few pantry staples and store-bought cinnamon roll dough come together into a fluffy, fragrant bake that tastes like homemade cinnamon rolls without the fuss. Serve warm with the reserved icing for a decadent start to the day.
When you want a fast, comforting breakfast that still feels special, this Cinnamon Roll Casserole delivers. Using refrigerated cinnamon rolls keeps prep to a minimum while still giving you warm, gooey layers of cinnamon and sweet glaze.
It’s a flexible recipe — use refrigerated rolls or homemade dough, make it the night before, or freeze it for later. It’s ideal for holiday mornings like Christmas and Thanksgiving when you want something impressive but stress-free.
Why You’ll Love This Recipe:
- Quick and easy: Assembles in minutes and bakes into a tender, custardy breakfast bake.
- Holiday-ready: Perfect for Christmas morning or any special brunch where you want cinnamon rolls with less effort.
- Versatile: Works with store-bought or homemade cinnamon rolls and adapts well to additions like fruit or nuts.
- Crowd-pleaser: Warm, fragrant, and sweet — a guaranteed hit with family and guests.
Ingredients
- Cinnamon rolls: 2 cans refrigerated cinnamon rolls (or about 10 homemade rolls cut into pieces).
- Eggs: 3 large eggs to create the custard that soaks into the dough.
- Milk or heavy cream: 1/4 cup heavy cream or whole milk for richness.
- Buttermilk: 1/3 cup buttermilk adds a touch of tang (substitute more milk or cream if unavailable).
- Sweeteners: 2 tablespoons honey and 2 tablespoons maple syrup (use either if needed).
- Flavor: 1 1/2 teaspoons vanilla extract and 1 teaspoon ground cinnamon to boost cinnamon roll flavor.
- Icing: Reserved from the canned cinnamon rolls (regular or cream cheese). Extra icing can be added when serving.
Instructions
Step one: Preheat oven to 350°F (177°C). Lightly grease a 9×13-inch (23 x 33 cm) baking dish.
Step two: Slice each cinnamon roll into quarters. Kitchen shears or a pizza cutter work well. Arrange pieces in an even layer in the prepared dish.
Make the Custard Mixture
Step three: In a medium bowl whisk together the eggs, buttermilk, heavy cream (or milk), honey, maple syrup, vanilla, and ground cinnamon until smooth.
Step four: Pour the custard evenly over the cinnamon roll pieces, making sure all pieces are coated.
Assemble and Bake
Step five: Bake in the preheated oven for 28–33 minutes, or until the center is set and the edges are golden brown.
Step six: Remove from oven and, while warm, spread the reserved icing over the top. Let cool briefly, slice into squares, and serve with extra icing if desired.
Storage Tips
Let leftovers cool completely before sealing in an airtight container or wrapping the dish tightly. Refrigerate for up to 4 days. Reheat individual portions in the microwave in 30-second increments until warm. To reheat a full pan, bring it to room temperature, then warm in a 350°F (177°C) oven for 20–30 minutes and add fresh icing before serving.
Freezing
Freeze unbaked for best results. Place the cut cinnamon roll pieces in a freezer-safe pan, pour custard over top, cover tightly with foil, and freeze. Store reserved icing in a freezer bag. Thaw in the refrigerator and bake as directed, adding icing after baking.
Expert Tips
- Add butter: Drizzle melted butter over the top before baking for extra richness and flavor.
- Icing: Use the reserved icing from canned rolls for convenience, or make a simple cream cheese frosting for a tangier finish.
- Warm icing: If icing is stiff, warm it briefly in the microwave (10–20 seconds) so it spreads smoothly.
Make Ahead Instructions
To prepare the night before, place the cut cinnamon roll pieces in a greased pan, cover tightly with plastic wrap, and refrigerate. Whisk the custard ingredients, cover, and refrigerate. In the morning, pour the custard over the rolls and bake as directed. Put the cold pan into a cold oven to reduce the risk of thermal shock.
Slow Cooker Instructions
This recipe works in a slow cooker for hands-off convenience.
- Grease a 6-quart slow cooker and add quartered cinnamon roll pieces in an even layer.
- Combine eggs, cream or milk, buttermilk, vanilla, cinnamon, honey, and maple syrup; whisk to combine.
- Pour the mixture over the rolls, cover, and cook on LOW for 2½–3 hours, or until set in the center.
- Top with reserved icing and serve immediately.
Variations
Apple: Spoon a can of apple pie filling over the rolls before baking and finish with icing after baking.
Caramel pecan: Scatter chopped pecans on top before baking; finish with icing and a drizzle of caramel sauce.
Brown sugar: Sprinkle brown sugar and a little melted butter over the pieces before baking for a caramelized top.
Recipe FAQs
Yes. Prepare your favorite cinnamon roll dough, cut rolls into thick slices, then cut those slices into quarters. Arrange pieces in the pan, pour the custard over top, and bake as directed.
Milk or heavy cream adds moisture and richness so the baked casserole is tender and custardy rather than dry.
More Breakfast Casseroles
- Crock Pot French Toast Casserole
- Brioche French Toast Casserole
- Easy Funeral Potatoes Recipe
- Slow Cooker Funeral Potatoes (Cheesy Hash Brown Casserole)
If you try this Cinnamon Roll Casserole, leave a review or note how you served it—variations like apples, nuts, or caramel are lovely additions for holiday mornings.