Imagine waking up to the incredible aroma of warm cinnamon and sweet icing wafting through your home. That’s the magic of this Ultimate Cinnamon Roll Casserole recipe. We're taking the classic, comforting flavor of cinnamon rolls and transforming it into a simple, scoopable breakfast bake that’s impossibly gooey, custardy, and decadent. It’s a dish that feels special enough for a holiday but is easy enough for any lazy weekend.
This easy cinnamon roll casserole combines the convenience of refrigerated cinnamon roll dough with a rich, vanilla-kissed custard, creating a texture similar to a luxurious bread pudding. Forget the hassle of rolling out dough; this is the perfect way to get that beloved cinnamon roll flavor with minimal effort.
Why You'll Love This Easy Cinnamon Roll Casserole
This recipe isn't just delicious; it's designed to make your life easier, especially when you need a show-stopping breakfast.
- Effortlessly Impressive: With just a handful of simple ingredients and about 10 minutes of prep, you can create a breakfast that looks and tastes like you spent hours in the kitchen.
- Perfect for a Crowd: This is one of my go-to breakfast foods for a party or when I need a reliable recipe for breakfast for big groups. A single 9×13-inch pan serves a hungry family with ease.
- Holiday Hero: Searching for easy holiday breakfast ideas? This is the ultimate Christmas morning casserole. You can even prep it the night before!
- Potluck Superstar: It's an ideal choice for a breakfast pitch in or even for elegant breakfast luncheon ideas. It travels well and is always the first dish to disappear.
Ingredients You'll Need
This recipe relies on a few simple pantry staples to transform store-bought cinnamon rolls into something truly special.
- Refrigerated Cinnamon Rolls: Two standard tubes (8-count each) are the star. Any brand like Pillsbury works perfectly. Don't forget to set aside the included icing!
- Salted Butter: Melted butter creates a rich, flavorful base for the casserole. If you only have unsalted, just add a pinch of salt to the egg mixture.
- Milk: Whole milk will give you the richest, most custardy result, but any milk—from 2% to non-dairy options like almond or oat milk—will work well.
- Pure Maple Syrup: For a warm, nuanced sweetness that complements the cinnamon. In a pinch, you could substitute honey or light brown sugar.
- Eggs: Three large eggs bind the custard together, giving the casserole its signature bread pudding-like texture.
- Vanilla Extract: A splash of pure vanilla extract enhances all the other flavors.
- Ground Cinnamon: We add a little extra cinnamon to the custard to really amplify that cozy, spiced flavor.
How to Make Cinnamon Roll Casserole: Step-by-Step
This simple process comes together in minutes, leaving the oven to do all the hard work.
- Prepare Your Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray. Pour the melted butter directly into the dish, tilting it to coat the bottom evenly.
- Cut the Cinnamon Rolls: Open the tubes of cinnamon rolls and set the icing packets aside for later. Separate the rolls and cut each one into quarters. Scatter the pieces evenly over the melted butter in the baking dish.
- Mix the Custard: In a medium bowl, whisk together the milk, maple syrup, eggs, vanilla extract, and ground cinnamon. Pro Tip: Whisk vigorously for at least 30 seconds until the mixture is completely uniform and slightly frothy. This is the key to preventing a "scrambled egg" layer on the bottom and ensuring a smooth, consistent custard.
- Combine and Soak: Pour the egg mixture evenly over the cinnamon roll pieces in the dish. Gently press down on any pieces that are sticking up to ensure they are all soaking in the liquid.
- Bake to Perfection: Bake for 35-45 minutes, or until the casserole is puffed, set in the center, and a beautiful light golden brown on top. The center should not jiggle when you gently shake the pan.
- Cool and Frost: Let the casserole cool on a wire rack for 10-15 minutes. This allows the custard to set up properly. Knead the reserved icing packets to soften them, then snip off a corner and drizzle the icing all over the warm casserole before serving.
Tips for the Perfect Breakfast Bake
- Make it Ahead: This is the perfect overnight breakfast! Assemble the entire casserole the night before (steps 1-4), cover it tightly with plastic wrap, and refrigerate. The next morning, remove it from the fridge while the oven preheats, then bake as directed. You may need to add 5-10 minutes to the baking time.
- Don't Overbake: Keep an eye on the casserole. Overbaking can make it dry. You're looking for a golden-brown top and a set center. A knife inserted into the middle should come out mostly clean.
- Get Creative with Toppings: While the included icing is great, feel free to swap it for a homemade cream cheese frosting, a simple vanilla glaze, or even a dusting of powdered sugar.
Delicious Variations
- Pecan Crunch: Sprinkle a half cup of chopped pecans over the top before baking for a delightful crunch.
- Fruity Twist: Fold in a cup of fresh or frozen blueberries, chopped apples, or raspberries with the cinnamon roll pieces before adding the custard.
- Orange Zest: Add the zest of one orange to the egg mixture for a bright, citrusy note that pairs wonderfully with cinnamon.
Serving and Storage Instructions
Serve this warm cinnamon roll casserole on its own or with a side of fresh berries, crispy bacon, or savory breakfast sausage to balance the sweetness.
- To Store: Once cooled completely, cover the casserole dish tightly or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
- To Reheat: Reheat individual slices in the microwave for 30-60 seconds or until warm. For best results, reheat the casserole in a 350°F oven for 10-15 minutes until heated through.
- To Freeze: You can freeze the baked and cooled casserole for up to one month. Wrap the dish securely in both plastic wrap and foil. Thaw overnight in the refrigerator before reheating.
The Ultimate Overnight Cinnamon Roll Casserole Recipe
Wake up to the ultimate holiday breakfast with this incredible Cinnamon Roll Casserole recipe! This easy dish transforms refrigerated cinnamon rolls into a warm, gooey, bread-pudding-like casserole soaked in a sweet maple and cinnamon custard. Perfect for Christmas morning or any special brunch, this make-ahead cinnamon roll casserole is a guaranteed crowd-pleaser that the whole family will love.
Print Pin RateServings: 8 servings
Calories: 635kcal
Ingredients
- 2 tubes refrigerated cinnamon rolls 12 oz or 8-count each, with icing reserved
- 1/4 cup salted butter melted
- 1/2 cup milk any kind will work, including non-dairy
- 1/2 cup pure maple syrup
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9x13-inch baking dish with nonstick spray and pour the melted butter evenly across the bottom.
- Separate the cinnamon rolls from the packaging, making sure to set aside the included frosting for the final step.
- Cut each individual cinnamon roll into four equal pieces. Arrange these pieces in a single, even layer in your prepared baking dish.
- Create the custard by whisking the milk, pure maple syrup, large eggs, vanilla extract, and ground cinnamon together in a medium bowl until completely smooth. Pour this mixture evenly over the cinnamon roll pieces.
- Bake the casserole for 35-45 minutes. The casserole is done when it's puffed up and the top is a light golden brown.
- Remove the casserole from the oven and let it cool for at least 10-15 minutes. Drizzle the reserved frosting over the warm casserole before serving.
Equipment
- 9x13-inch Baking Dish
Notes
Make-Ahead Tip: Prepare this casserole the night before! Assemble everything in the baking dish, cover tightly with plastic wrap, and refrigerate overnight. In the morning, simply bake as directed. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave. Variations: For a citrus twist, add the zest of one orange to the egg mixture. You can also substitute the packaged frosting with a homemade cream cheese glaze or a simple vanilla buttercream.
Nutrition
Calories: 635kcal | Carbohydrates: 94g | Protein: 12g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 130mg | Sodium: 955mg | Potassium: 210mg | Fiber: 2g | Sugar: 52g | Vitamin A: 650IU | Vitamin C: 0.5mg | Calcium: 85mg | Iron: 3.2mg
