I use shortcuts like refrigerated cinnamon rolls to make my decadent cinnamon roll casserole! My easy recipe is ready in under 1 hour and tastes great at holiday brunch — make-ahead instructions included.
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My Favorite Cinnamon Roll French Toast Casserole
When I say this is my favorite cinnamon roll breakfast casserole, I am not exaggerating! It’s sweet, quick to make, and absolutely delicious. It’s so good that it has landed an official spot at our annual Christmas Day breakfast as a family.
Sometimes, it’s just the 4 of us — my two children, my husband Ben, and me — and other times, my parents join in, too. And it’s most fun when my in-laws and my niece and nephew are there as well. My kids love it when we have a “cousin party” at home.
This casserole can be prepped the night before, though it’s still super easy to throw together the morning of! I use canned refrigerated cinnamon rolls to take out a lot of the heavy lifting, which means it’s ready in just about 45 minutes. Perfect for holiday brunches… or an indulgent weekend with family!
My son Connor, who is huge on cinnamon rolls, even tried asking for this on a hurried school morning and I heard the, “But it’s my favorite!” remark from him when I told him there wasn’t time to bake it. Don’t worry, I made it the next morning as a surprise.
And, for more breakfast casserole recipes, check out my hamburger hash brown casserole, Crockpot French toast casserole, 5-ingredient hashbrown casserole, tater tot casserole with no meat, and brioche French toast casserole next.
Cinnamon Roll Casserole Recipe Ingredients
- Cinnamon Rolls – I just use the canned refrigerated ones from Pillsbury with the icing
- Eggs – this helps bind all of the ingredients together
- Heavy Cream – combines with the egg to help make a custard to help bind the ingredients
- Cinnamon – for some extra cinnamon flavor
- Nutmeg – this complements the cinnamon flavor
- Real Maple Syrup – optional, but really adds to the breakfast
How to Make a Cinamon Roll Breakfast Casserole
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F and grease a 13×9-inch baking dish. Remove the cinnamon rolls from the package and set the icing aside for later.
STEP TWO: Cut the rolls into quarters then evenly distribute them into the bottom of the prepared dish.
STEP THREE: Add the eggs to a small bowl and whisk to beat. Introduce the heavy cream, cinnamon, and nutmeg, and whisk to combine.
STEP FOUR: Pour the egg mixture over the cinnamon roll pieces until evenly coated. Bake for 30-35 minutes or until the top is golden brown.
STEP FIVE: Heat the icing then drizzle it over the casserole. Serve warm with maple syrup (if using) and enjoy!
Tips for the Best Cinnamon Roll Casserole
- Use a glass baking dish with these directions, but when I use a metal one, I always make sure to reduce the baking time by about 5 minutes.
- Evenly-sized cinnamon bun pieces will bake up much more evenly! I aim to cut them into sections that are around the same size to keep some of them from getting undercooked — or overbaked.
- Cover with foil if the top of the casserole starts to burn. I take a peek around the 15-minute mark just to make sure.
- Check for doneness by lifting up one of the corners of the casserole. If it still looks wet, I pop it back in for a few more minutes. The glass pan works well here too, since I can see through the bottom.
- The maple syrup drizzle is optional, but we love it in my house. My kids expect it at this point!
Easy Breakfast Casserole Variations and Substitutions
- Chopped nuts like pecans or walnuts taste great with the cinnamon rolls! I add them on top before baking so they toast up slightly in the oven.
- My son is a berry fanatic, so sometimes I’ll add a cup or two of blueberries or raspberries directly to the dish before baking.
- Chocolate chips would certainly make this more decadent! I’ve been known to stir a handful or two into the egg mixture before baking — perfect for an indulgent brunch.
- Cream cheese makes everything better, at least in my world! I like adding some softened cream cheese to the bottom of the baking pan before adding the rolls. It adds an almost cheesecake-like flavor!
What to Serve with This Cinnamon Roll French Toast Casserole
When I make this for our holiday family brunch, I pair it with all of our other favorites: potatoes, sausage patties, bacon, scrambled eggs, and coffee of course. An extra bowl of berries for my son, plus a side of applesauce for my daughter, and breakfast is served.
Cinnamon Roll Casserole FAQs
Can I make this cinnamon roll casserole recipe ahead of time?
Yes! To save time on Christmas morning, I like to prep my casserole the night before. Simple assemble as directed, cover, and refrigerate overnight until I’m ready to bake it.
Can I use frozen cinnamon roll dough?
Yes, sometimes I use frozen cinnamon rolls for this recipe. I like to thaw them slightly before cutting into them to make it easier and then assemble everything as directed. It usually needs a couple of extra minutes in the oven too.
How to store leftover cinnamon roll breakfast casserole
Let the casserole cool completely, then transfer to an airtight container and refrigerate for up to 4 days. I reheat single servings 30 seconds at a time in the microwave, or larger portions in the oven until warmed through. I don’t recommend freezing this one… it will mess with the texture too much.
More Easy Recipes
- Cinnamon roll apple pie
- Sweet potato casserole
- Chicken spaghetti recipe
- Fruit dip
- Baked chicken tenders
- Easy pizza crust recipe
Easy Cinnamon Roll Casserole
Equipment
Ingredients
- 2 12.4-ounce rolls refrigerated cinnamon rolls with icing
- 3 eggs large
- 2/3 cup heavy cream
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup real maple syrup optional topping
Instructions
- Preheat the oven to 350 degrees F and grease a 13×9-inch baking dish.
- Remove the cinnamon rolls from their packaging and set aside the icing for later use. Place the cinnamon rolls on a cutting board and cut them into quarters.
- Evenly distribute the cut cinnamon rolls into the prepared baking dish.
- In a medium-sized bowl, whisk the eggs and then add the heavy cream, cinnamon, and nutmeg. Whisk until well combined.
- Poor the egg mixture over the pieces of cinnamon roll. Make sure all the pieces are covered in the mixture by spooning any extra liquid over them.
- Bake for 30-35 minutes or when the cinnamon roll pieces have puffed up, and the top is golden brown. You may need to cover the dish with aluminum foil halfway through baking so the tops don’t get too dark.
- Place the icing in a microwave-safe bowl and heat until it is pourable, about 5 to 10 seconds. Drizzle the icing over the cinnamon roll pieces.
- Serve warm with the optional maple syrup, if desired.
Notes
- If you use a metal baking pan, you’ll want to reduce the baking time by 5 minutes.
- To ensure your casserole is done, slightly lift one of the corners and check if the bottom is baked. Cover it if it still looks wet and continue baking for a few more minutes.
- The drizzle of maple syrup is an optional topping if you like more sweetness in your cinnamon rolls.
- It can be made ahead by assembling the casserole, covering it, and refrigerating it until ready to bake. It will need a few extra minutes to cook.
- To store, let the casserole cool completely, then transfer to an airtight container and refrigerate for up to 4 days
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
