Cinnamon Roll Casserole combines your favorite breakfast dish into an easy to make and serve casserole! Pre-made cinnamon roll dough is combined with a creamy egg mixture and baked perfectly into a lovely, sweet casserole.
With only 5 simple ingredients this is a fun and unique way to switch up your typical breakfast meal and is something the whole family will love!
Reasons You’ll Love This
Easy Breakfast – Making breakfast for the whole family has never been easier! With minimal prep and simple ingredients, your morning just got off to a great start.
Casseroles Rock! – You heard me casserole haters. Don’t knock this one until you try it!
Cinnamon Roll Lovers – If you love cinnamon rolls, especially the pre-made ones, you’re going to love this recipe!
Fridge Friendly – You likely have almost all the ingredients you need to make this in your fridge & pantry already!
Quick Mornings – This recipe is for those mornings when you need to get breakfast on the table, just pop this in the oven when you get up, and breakfast will be ready in no time.
Holiday Breakfast – For those busy holiday mornings when you just want to spend time with family, and not in the kitchen all morning.
This dish is basically french toast and cinnamon rolls in one! The creamy egg mixture soaks into the cinnamon roll dough and bakes into this fluffy breakfast masterpiece. Seriously, you’ll be shocked at how soft and delicious this turns out!
Ingredient Info
Let’s discuss how to make cinnamon roll casserole, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- Eggs – You’ll need about 4 large eggs or 5 small eggs.
- Heavy Cream – Heavy cream will give the cinnamon roll dough an amazing texture. If you want you can use half and half instead.
- Syrup – Pure maple syrup or breakfast syrup will both work for this recipe. You can also use agave syrup if you’d rather.
- Cinnamon – This will elevate the cinnamon flavor even more! Feel free to try using pumpkin pie spice instead if you wanted to give this recipe a dash of fall flavor!
- Cinnamon Roll Dough – Pre-packaged cinnamon roll dough is the best for this recipe. Any brand will work fine as long as they’re 12.4 ounce cans. Make sure to save the frosting that comes with the can. I don’t recommend using a homemade dough for this recipe.
Step By Step Instructions
- Start by preheating the oven to 350°F. Grab a 9×13 baking dish and coat it with non-stick spray. Open up the can of cinnamon rolls and remove the dough, Set the frosting aside for the end. Cut each cinnamon roll into 4 even quarters. Add the quarters of dough to the greased baking dish and make sure they’re evenly spread out.
- In a separate mixing bowl, add the eggs, cream, and cinnamon. Whisk that together well until combined. Make sure the eggs are smooth, and not clumpy.
- Pour the egg mixture evenly over the dough in the baking dish.
- Drizzle the syrup over the mixture as evenly as possible.
- Place the dish in the oven and bake for 30-35 minutes, or until the top of the casserole is a golden brown. Remove from the oven.
- Heat the frosting in the microwave for 5-10 seconds and then pour it evenly over the cooked casserole. Slice and serve warm. Enjoy!
Tips & Advice
Storage – Store the leftover casserole in an airtight container in the fridge for 3-4 days. You can also store it in the freezer for 3 months.
To reheat, you can place it back in the oven at 350°F until reheated, or cut a slice and microwave for 15-30 seconds.
Add Your Favorite Toppings!
If you’re serving this to a group, set up a little toppings bar so everyone can customize their breakfast how they please! Some great topping options would be fresh fruit like berries, bananas, or warm cinnamon peaches/apples. Some whipped cream, chopped pecans, or walnuts would also be a great addition to this fabulous breakfast!
Equipment
For this Cinnamon Roll Casserole you really only need a 9×13 baking dish, and a mixing bowl! That’s it, nothing to it!
FAQs
It’s probably best to bake these on the bottom rack. This tends to brown quickly on top, and you don’t want it to burn. If you find that your cinnamon roll casserole is browning too quickly, try covering the dish with aluminum foil, and finish baking.
A glass or ceramic pan would be better for this recipe. When you use metal, the sides and bottom have a tendency to crisp up faster. However, it will still taste good no matter what you use.
Recipes You’ll Love
Who doesn’t love an easy breakfast recipe? If you’re looking for more ways to save time and energy in the morning, but still want something filling and fabulous, look no further! Here are some similar recipes you’re going to love.
- Easy French Toast Casserole
- Biscuits and Gravy Casserole
- Giant Homemade Cinnamon Rolls
- Make Ahead Cinnamon Rolls
More Recipes You’ll Love!
Cinnamon Roll Casserole
Equipment
- 9×13 Baking Dish
Ingredients
- 2 cans refrigerated cinnamon rolls 12.4 oz cans
- 2/3 cup heavy cream
- 4 large eggs
- 1 teaspoon cinnamon
- 1/4 cup maple syrup
Instructions
- Start by preheating the oven to 350°F. Grab a 9×13 baking dish and coat it with non-stick spray. Open up the can of cinnamon rolls and remove the dough, Set the frosting aside for the end. Cut each cinnamon roll into 4 even quarters. Add the quarters of dough to the greased baking dish and make sure they’re evenly spread out.
- In a separate mixing bowl, add the eggs, cream, and cinnamon. Whisk that together well until combined. Make sure the eggs are smooth, and not clumpy.
- Pour the egg mixture evenly over the dough in the baking dish.
- Drizzle the syrup over the mixture as evenly as possible.
- Place the dish in the oven and bake for 30-35 minutes, or until the top of the casserole is a golden brown. Remove from the oven.
- Heat the frosting in the microwave for 5-10 seconds and then pour it evenly over the cooked casserole. Slice and serve warm. Enjoy!
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Anonymous says
Super good, and picky kid approved! One question though- the egg/cream mixture seemed to cook mostly in a layer on the bottom. Is that normal?
Kim says
Why does it say this takes 6 hours and 40 minutes to make?
Christi Johnstone says
Not sure what caused that, as the recipe card automatically calculates the time from the prep and cook time, but I went in and manually edited it. Thanks for the heads up!