Breakfast cinnamon roll casserole is similar to a french toast bake without all of the hassle. Our easy recipe is made with 6 simple ingredients, is a fun spin on traditional cinnamon rolls, and is perfect for a Christmas morning breakfast or other special occasion. With canned cinnamon rolls and an egg custard mixture, this breakfast can be in the oven with just 10 minutes of prep time.
This year our holiday breakfast is going to feature this sweet breakfast casserole with crispy air fryer bacon (much easier than having to man the stovetop!), and the kids will probably pour some Christmas punch. Cinnamon roll casserole is so good and simple to make that I am adding it to our weekend breakfast menu rotation. There’s nothing better than a warm gooey cinnamon roll with coffee in the morning. The best part is that it only takes 15 minutes to put together!
If you are planning a holiday brunch, be sure to consider our popover recipe, eggs benedict casserole, and orange muffins. We love having Christmas sangria and cranberry orange mimosas for adult drinks, but the kids love Italian hot chocolate.
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🎄 Ingredients:
- refrigerated cinnamon rolls – Pillsbury cinnamon rolls are a family favorite!
- heavy cream – adds a sinful richness, milk can be used instead.
- large eggs – helps to bind the casserole together.
- vanilla extract and ground cinnamon – gives the cinnamon roll bake extra flavor.
- butter – we used unsalted butter, melted butter is poured over the casserole before baking and adds some delicious buttery flavor and a golden brown topping.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
The easiest topping is the icing that comes with the refrigerated cinnamon rolls, but you can also whisk up your own simple sugar glaze or cream cheese buttercream frosting. Some also like to drizzle pure maple syrup over top.
Substitutions and Variations
- Homemade cinnamon rolls – use the dough recipe from my pumpkin cinnamon rolls.
- Nuts – chopped pecans or walnuts would be delicious and add a nice crunch.
- Slow cooker – follow the same instructions except assemble in the crockpot and cook covered for 3 hours on low. Heat the icing in the microwave in a small bowl, then pour over the top before serving.
- Make ahead – assemble the sweet casserole as you normally would, cover with plastic and refrigerate for up to 24 hours. The next morning, let it come to room temperature, then bake as directed.
🔪 Instructions:
PREP: Grease a 9×13 casserole dish with non-stick cooking spray and preheat the oven to 350 degrees.
Step 1: Open the canned cinnamon rolls and remove from the packaging. Slice each one into quarters. Set the cream cheese icing containers (or whatever icing was included) to the side. Sprinkle the diced cinnamon rolls into the prepared dish so they are in an even layer.
Step 2: In a medium bowl, whisk eggs, heavy whipping cream, cinnamon, and vanilla together.
Step 3: Pour the egg mixture over top of the rolls. Drizzle the melted butter over top.
Step 4: Bake for 35-40 minutes or until the center is set and the top is golden brown.
Pro Tip: Follow our make ahead instructions to cut down on the stress of holiday mornings! However, this casserole requires no overnight soak and can be in the oven with just a few minutes of prep.
Step 5: Remove the cinnamon roll breakfast bake from the oven. Pour the icing over top of the casserole.
SERVE: Slice into squares and serve with fresh fruit.
Cinnamon Roll Casserole Recipe Tips
- Store-bought cinnamon rolls make this an easy breakfast casserole, but if you want to experiment from scratch you can.
- Some recipes call for 2 cans of cinnamon roll dough, but we like to use three so they fill the dish and are thick.
- To save some time, I like stacking several rolls on top of each other to slice. You can also use kitchen shears or a pizza cutter.
Fun Fact
Cinnamon rolls were said to have originated in Sweden, but they call them cinnamon buns.
Recipe FAQs
Keep the leftovers covered with plastic wrap or aluminum foil and store on the countertop for up to 3 days. To reheat, warm casserole in the microwave for a few seconds.
The heavy cream adds a richer flavor to the dough and makes them twice as big compared to regular storebought cinnamon rolls.
More Delicious and Easy Breakfast Recipes
If you tried this Breakfast Cinnamon Roll Casserole Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Breakfast Cinnamon Roll Casserole
Ingredients
- 3 packages of refrigerated cinnamon rolls
- ⅔ cup heavy cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350°F.
- Remove cinnamon rolls from the packaging and cut each roll into quarters. Set aside the cups of frosting for later.
- 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 mixture over the cinnamon roll pieces.
- Drizzle the melted butter over the other ingredients.
- Bake 35-40 minutes, until the top is golden brown and the center is set.
- Remove from oven and top with reserved icing.
Notes
Nutrition
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