This cinnamon roll casserole is easy to make with a tube of store-bought cinnamon rolls. It’s topped with homemade cream cheese icing and baked to ooey-gooey, golden brown perfection in under an hour.
Breakfast recipes like my French toast casserole, this cinnamon roll casserole, and crowd-friendly cinnamon roll monkey bread are perfect to make ahead for a cozy weekend brunch.
Easy Cinnamon Roll Breakfast Casserole
I grew up eating and loving my Grandma’s homemade cinnamon rolls, but I’ll be the first to admit that making them from scratch is a process. This cinnamon casserole is the best way to enjoy all the ooey-gooey goodness of freshly baked cinnamon rolls, without the rising, kneading, cutting, and shaping. Made with store-bought dough, it’s quick to assemble, and you can even make it the day before.
A Shortcut Breakfast That Tastes Homemade
- Cozy flavors. Added brown sugar helps to caramelize the top, creating a wonderful crunch and crispy edges. Meanwhile, the inside stays soft and gooey, like the center of a cinnamon roll.
- Semi-Homemade Shortcuts. You don’t need to make the dough from scratch. Instead, cut up the dough from a tube of Pillsbury cinnamon rolls. It makes assembling the casserole quick and easy.
- Homemade icing. Sure, you could use the packet of icing that comes with the canned cinnamon rolls. But I find homemade cream cheese icing so much better! I love how the tanginess of cream cheese balances the sweet, cozy cinnamon spice.
Ingredient Notes and Substitutions
Here’s a look at the important ingredients needed to make this easy breakfast casserole with cinnamon rolls. Scroll down to the recipe card for the printable recipe with the full amounts and detailed instructions.
- Pillsbury Cinnamon Rolls – You’ll need a classic 8-pack from Pillsbury or your preferred brand of canned refrigerated cinnamon rolls. You can also make this casserole with frozen cinnamon rolls, just be sure to thaw them enough so they’re easy to cut.
- Heavy Cream – You can use half-and-half in place of cream if needed.
- Ground Cinnamon – Feel free to replace cinnamon with nutmeg, cardamom, or a blend, like pumpkin pie spice.
- Maple Syrup – As a Vermonter at heart, I prefer real maple syrup. However, pancake syrup can be used if that’s what you have on hand. Honey is a good alternative, too.
- Nuts- For an added crunch, I used pecans, but feel free to eliminate them or use a different type of nut.
- Cream Cheese – I include my easy cream cheese icing recipe made from heavy cream (or milk), powdered sugar, and vanilla. You could substitute homemade icing with the packaged icing that comes with the cinnamon rolls, if you’d like.
Can I Use Grands Cinnamon Rolls?
Sure! Since they’re larger, I recommend cutting each Pillsbury Grands cinnamon roll into 8 pieces instead of 4. Add another 2 tablespoons of heavy cream to the custard and adjust the baking time to be a few minutes longer. Keep an eye on the casserole while it bakes.
How to Make a Cinnamon Roll Casserole
When I’m not making my Grandma’s famous overnight cinnamon rolls for a special occasion, I love preparing this cinnamon roll casserole the night before. Follow the step-by-step and make-ahead tips below, and scroll to the recipe card for printable instructions.
- Cut up the cinnamon rolls. Pop open your tube of cinnamon rolls, and use a knife or kitchen shears to cut each roll into quarters. Afterward, toss the pieces with melted butter in a 9×13” baking dish, and spread them in an even layer.
- Make the custard. Next, whisk the eggs with heavy cream, cinnamon, and a dash of vanilla to make the custard. Pour that over the cinnamon rolls and sprinkle the top with brown sugar. If you’d like, you can sprinkle over more add-ins at this stage, like chopped pecans or chocolate chips.
- Bake. Bake this cinnamon roll casserole at 350ºF for 20-30 minutes, so it’s golden brown and cooked through in the center. Right when the casserole comes out of the oven, drizzle over the maple syrup. Leave the casserole to rest for 15 minutes while you prepare the icing.
- Make the icing. In the meantime, beat cream cheese until smooth, then add the powdered sugar, heavy cream, vanilla, and salt. Add more cream as needed to get the icing to a pourable consistency.
- Serve. Serve your cinnamon roll breakfast casserole warm and drizzled with icing.
Make It Ahead
To make this cinnamon roll casserole ahead, simply assemble the casserole as directed, cover it tightly, and keep it in the fridge. The next day, let the casserole rest outside of the fridge for 30 minutes to bring it back to room temperature before you bake it.
Julianne’s Recipe Notes
- Use the right baking dish. Bake this cinnamon roll casserole in a ceramic or glass baking dish for best results. The casserole will brown more quickly in a metal pan. If you use a metal baking pan, consider lining it with foil.
- How to tell when it’s done: This casserole is done baking when the cinnamon rolls are completely baked through and no longer doughy. The outside should be a nice, golden brown.
- Easy add-ons. When sprinkling the casserole with brown sugar, feel free to get creative with more add-ons, like chopped pecans, walnuts, slivered almonds, or chocolate chips.
- More flavors. Whisk fresh orange zest (or lemon zest) into the custard or icing. I have an amazing orange rolls recipe if you’re a fan of citrus and cinnamon.
Serving Suggestions
This cinnamon roll casserole is easy to make for brunch or breakfast. Serve it with savory dishes, like quiche Florentine with bacon and crispy potatoes on the side. I love slices drizzled with extra icing and maple syrup. You could also top this casserole with strawberry sauce or homemade whipped cream. In the fall, try it with salted caramel sauce and apple pie filling!
How to Store and Reheat Leftovers
- Refrigerate. This cinnamon roll casserole is best served the same day. If needed, you can keep leftovers wrapped or covered tightly in the fridge for up to 3 days. Leftover cream cheese icing will last in the fridge for up to 1 week.
- Reheat. Warm portions in the microwave for 10-15 seconds and serve with any leftover icing.
More Breakfast and Brunch Recipes
Cinnamon Roll Casserole
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 10-12 servings
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
This cinnamon roll casserole is easy to make with a tube of store-bought cinnamon rolls! It’s topped with homemade cream cheese icing and baked to ooey-gooey, golden brown perfection in under an hour.
Ingredients
For the casserole
- 2 cans (12.4 oz) Pillsbury cinnamon rolls (classic 8 pack)
- 4 tablespoons (56g) Salted or unsalted butter, melted
- 4 Large eggs
- ½ cup (118ml) Heavy whipping cream or half & half
- 1 teaspoon (5g) ground cinnamon
- 1 teaspoon (5ml) pure vanilla extract
- ¼ cup light brown sugar, firmly packed
- 3 tablespoons (45ml) pure maple syrup (not pancake syrup)
For the icing
- 4 ounces (113g) cream cheese, room temperature
- 2 cups (260g) powdered sugar
- 6–8 tablespoons (90-120ml) heavy whipping cream
- ½ teaspoon pure vanilla extract
- Pinch salt
Other
- Nonstick cooking spray
- Optional: ½ cup roughly chopped pecans
Instructions
- Preheat the oven to 350℉. Use a sharp knife or kitchen shears to cut each cinnamon roll into 4 pieces. Save icing in the packaging for another use, if desired.
- Pour the melted butter into the bottom of a 9”x13” baking dish, brush some of the melted butter up the sides of the dish. Add the cinnamon rolls to the melted butter and toss gently to coat, distribute evenly in the dish.
- Whisk the eggs, heavy whipping cream, cinnamon and vanilla together in a large bowl; pour over cinnamon rolls. Sprinkle with the brown sugar (and pecans if using).
- Bake for 20-30 minutes, or until cooked through and golden brown. Remove from oven and immediately drizzle the maple syrup on top.
- Allow the casserole to cool for 10-15 minutes while you make the icing: In a large bowl, beat the cream cheese with a hand mixer until smooth. Add in the powdered sugar, 6 tablespoons heavy cream, vanilla and salt, beat until smooth. Add more heavy cream a tablespoon at a time if you’d like a thinner icing, until you reach your desired consistency. Drizzle some of the icing over the warm casserole and serve immediately with any remaining icing.
Notes
- Storage: Store leftover casserole tightly covered in the fridge for up to three days. This casserole is best served the same day.
- Reheat individual portions for 5-10 seconds in the microwave.
- Leftover icing can be stored in the fridge for a week or so.
- Make-ahead: This casserole can be assembled the night before and stored tightly wrapped in the fridge. Bring to room temperature by letting it sit on the counter for about 30 minutes before baking.
- Can I use Grands cinnamon rolls? Yes. Pillsbury Grands cinnamon rolls would need to be cut into 8 pieces each, add another 2 tablespoons of heavy cream to the custard, and the baking time will be a few minutes longer, so keep an eye on it.
- Frozen cinnamon roll dough can be used, just thaw slightly so it’s safe to cut.
- I prefer real maple syrup, but pancake syrup can be used if that’s what you have on hand.
Make this all the time in the Fall and Winter. Only difference is I put I can of apple pie filling in it.Turn’s out great everytime. I have also use regular pancake syrup. It comes out just fine.
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That’s great, I have a recipe for that as well!
Made this for my family while on vacation and they absolutely loved it. Very delicious and very easy. I actually used the icing that came with the cinnamon rolls and that worked fine. Also made it the night before and it came out great. Will be making again!
Oh this is a great vacation recipe! Thanks for sharing!