How to Make Cinnamon Roll Casserole

This Cinnamon Roll Casserole is a warm, gooey, and comforting breakfast or brunch treat that tastes like classic cinnamon rolls but is so much easier to make. With buttery cinnamon flavor and a sweet glaze on top, it’s a crowd-pleasing dish I like to serve for weekend mornings, holidays, or when I want to impress guests without spending hours in the kitchen.

Why You’ll Love This Recipe

I love this casserole because it gives me all the flavors of homemade cinnamon rolls with a fraction of the effort. There’s no yeast, no kneading, and no waiting for dough to rise. It’s as simple as cutting up ready-made cinnamon rolls, mixing up a creamy egg custard, and baking everything into one delicious, bubbly dish. It smells amazing while baking and tastes even better.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated cinnamon roll dough (with icing included)

• Eggs

• Milk

• Heavy cream (optional, for richness)

• Vanilla extract

• Ground cinnamon

• Butter, melted

• Maple syrup (optional, for added sweetness and flavor)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. I open the cans of cinnamon rolls, set aside the icing, and cut the rolls into quarters.

3. I spread the cinnamon roll pieces evenly in the baking dish.

4. In a mixing bowl, I whisk together the eggs, milk, cream (if using), vanilla extract, melted butter, cinnamon, and maple syrup until smooth.

5. I pour the egg mixture evenly over the cinnamon roll pieces, making sure everything is well coated.

6. I bake the casserole for 35–40 minutes, or until the top is golden and the center is set.

7. Once out of the oven, I drizzle the reserved icing over the warm casserole and let it sit for a few minutes before serving.

Servings and timing

This recipe serves 8 people. It takes about 10 minutes to prepare and 35–40 minutes to bake, so the total time is around 50 minutes.

Variations

• I sometimes add chopped pecans or walnuts for a little crunch.

• For a fruity version, I layer in sliced bananas or diced apples before baking.

• A sprinkle of brown sugar on top before baking gives the casserole a caramelized finish.

• I’ve also made a pumpkin spice version by adding pumpkin puree and pumpkin pie spice to the egg mixture.

• For extra indulgence, I serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I microwave individual portions for 30–45 seconds or warm the whole dish in a 300°F (150°C) oven for about 10–15 minutes. I avoid over-reheating so it stays moist and soft.

FAQs

Can I make this casserole the night before?

Yes, I often prep it the night before and refrigerate it covered. In the morning, I bring it to room temperature while the oven preheats, then bake as usual.

Do I have to use cream in the custard?

No, milk alone works fine. I like to add cream when I want the casserole to be extra rich and custardy.

Can I use homemade cinnamon rolls?

Absolutely. If I have the time, I’ll use leftover or freshly made cinnamon rolls cut into pieces for a homemade touch.

How do I know when the casserole is done?

I look for a golden brown top and gently shake the dish—the center should be set and not jiggly. A toothpick inserted should come out mostly clean.

Can I freeze this casserole?

Yes, I’ve frozen baked portions before. I wrap them tightly and reheat in the microwave or oven. The texture is best when eaten fresh, but it still tastes great after freezing.

Conclusion

This Cinnamon Roll Casserole is a comforting, easy, and indulgent dish I love to make when I want something sweet and satisfying without the hassle of making cinnamon rolls from scratch. It’s perfect for feeding a crowd, makes the kitchen smell incredible, and always gets rave reviews.

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