This quick and easy cinnamon roll casserole recipe is made with refrigerated cinnamon rolls. Simply slice, pour, and bake until golden and puffed. Don’t forget the icing!
Why this recipe works
This cinnamon roll casserole combines our love for fluffy homemade cinnamon rolls and breakfast cakes into one comforting dish. Made with refrigerated cinnamon rolls and a handful of staple ingredients, this puffy cinnamon-swirled beauty will be on the table in less than an hour. The hardest part is fighting off the sweet spiced aroma as it bakes. We especially love it on Christmas morning!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
DOUGH – You will need three packages of cinnamon rolls for this recipe. We like to use three of the 12.4-ounce (8-count) Pillsbury cinnamon rolls with icing, but you can use any brand you prefer! Some recipes use two cans of cinnamon rolls but we like the nice thick pieces and the full presentation you get by using 3 cans.
ADDITIONS – On top of the cinnamon rolls you will also need heavy whipping cream, eggs, vanilla extract, cinnamon, and unsalted butter. These ingredients tie everything together to make a fluffy, soft casserole. You can substitute the heavy whipping cream with whole milk if needed, the heavy cream simply adds even more richness to the dish.
How to Make Cinnamon Roll Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350°F.
- Remove cinnamon rolls from the packaging and cut each roll into quarters. Set aside the cups of icing for later.
TIP – For cutting the cinnamon rolls into pieces, it’s easy to stack several cinnamon rolls and slice through with a sharp knife. You can also use a pizza cutter or kitchen shears.
- Sprinkle the cinnamon roll pieces in an even layer into a greased 9×13 baking dish.
- In a separate bowl, whisk together cream, eggs, vanilla, and ground cinnamon. Pour the mixture over the cinnamon roll pieces.
- Drizzle the melted butter over the other ingredients.
- Bake for 35-40 minutes, until the top is golden brown and the center is set.
- Remove from oven and top with reserved icing.
Frequently Asked Questions & Expert Tips
Cover the cooled casserole with an air-tight lid or plastic wrap and store at room temperature for 2-3 days.
Yes, you can prepare the casserole the night before you plan on serving it. Cover with plastic wrap and refrigerate. Remove from the refrigerator and set it on the counter for 30-60 minutes to bring it to room temperature before baking. Bake according to instructions.
Serving Suggestions
Serve cinnamon roll casserole topped with the reserved icing or opt for maple syrup instead. Optionally garnish with chopped pecans before baking to add a touch of texture and crunch. This dish is great for breakfast, brunch, Christmas morning, or whenever you’re craving a thick, fluffy cinnamon roll!
More Breakfast Recipes
- French Toast
- Quick Orange Rolls
- French Toast Casserole
- Blueberry Breakfast Cake
- Breakfast Casserole with Ham and Cheese
- Air Fryer French Toast
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Cinnamon Roll Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 37.2 ounces refrigerated cinnamon rolls three 12.4 oz tubes of cinnamon rolls
- â…” cup heavy whipping cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 4 Tablespoons unsalted butter melted
Things You’ll Need
Before You Begin
- You will need three packages of cinnamon rolls for this recipe. We like to use three of the 12.4-ounce (8-count) Pillsbury cinnamon rolls with icing, but you can use any brand you prefer! Some recipes use two cans of cinnamon rolls but we like the nice thick pieces and the full presentation you get by using 3 cans.
- You can substitute the heavy whipping cream with whole milk if needed, the heavy cream simply adds even more richness to the dish.Â
- It’s not necessary to let the casserole rest before baking. Check below on how to make this dish ahead of time.
Instructions
- Preheat the oven to 350°F.
- Remove cinnamon rolls from the packaging and cut each roll into quarters. Set aside the cups of icing for later.TIP – For cutting the cinnamon rolls into pieces, it's easy to stack several cinnamon rolls and slice through with a sharp knife. You can also use a pizza cutter or kitchen shears.
- Sprinkle the cinnamon roll pieces in an even layer into a greased 9×13 baking dish.
- In a separate bowl, whisk together cream, eggs, vanilla, and ground cinnamon. Pour the mixture over the cinnamon roll pieces.
- Drizzle the melted butter over the other ingredients.
- Bake for 35-40 minutes, until the top is golden brown and the center is set.
- Remove from oven and top with reserved icing.
Expert Tips & FAQs
- Cover the cooled casserole with an air-tight lid or plastic wrap and store at room temperature for 2-3 days.
- You can prepare the casserole the night before you plan on serving it. Cover with plastic wrap and refrigerate. Remove from the refrigerator and set it on the counter for 30-60 minutes to bring it to room temperature before baking. Bake according to instructions.
Nutrition
Kristen Rittmer
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