Cinnamon Roll Casserole

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All of the cinnamon roll flavor with none of the work! This cinnamon roll casserole bakes up quickly for an easy breakfast or brunch recipe. Good for holidays or any day!

If you’re looking for a back to school breakfast recipe, a sweet Saturday morning treat, a Christmas brunch idea or a breakfast treat for a family gathering, this easy Cinnamon Roll Casserole is just what you’ve been looking for.

This is your complete guide to making this cinnamon roll breakfast casserole both in the oven and in the slow cooker. There’s only 5 ingredients and 4 steps. Learn overnight instructions as well.

easy cinnamon roll casserole with glaze in a pan

About this Easy Cinnamon Roll Casserole Recipe:

  • It’s easy to make. Because it uses refrigerated cinnamon roll dough, it will take less than 15 minutes to prep.
  • You can make it the night before, then bake it the morning you want to serve it so it is fresh and delicious.
  • Use the frosting that comes in the can for a quick powdered sugar drizzle.

It’s comforting and delicious. Kids love it!

What fans are saying:

⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Babs says, “I made this for Christmas morning! I made it the night before and let it soak overnight. Then I baked it at 375 for 30 minutes because the cinnamon rolls say 375 instead of 350. I also subbed cream for egg nog! It was perfect and delicious! I’m so going to make again!”

⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Caroline says, “This recipe was so quick and simple to do… I just made it and me and my 5yr old daughter love it! It’s almost like a cross between Cinnamon rolls and French toast, I think because of the eggs and the pure maple syrup in it. Thank you so much for sharing your recipe. Definitely will be making again for Christmas morning 🙂”

⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Rebeca says, “This was a great Christmas morning casserole. I made it the night before. I added a layer of maple sausage and the sweet and savory combination was amazing!”

Ingredients

ingredients for cinnamon roll breakfast casserole on a table
  • Cinnamon Rolls. This is the refrigerated kind in the canister. Use Pillsbury cinnamon rolls or your favorite store brand.
  • Heavy cream. Yes you can use milk, but heavy cream adds an irresistible richness.
  • Eggs. This holds it all together, but there are only 4, so it won’t taste eggy.
  • Maple syrup. Because every breakfast needs a hint of maple, right?
  • Cinnamon. Added cinnamon gives a homemade flavor to the store bought cinnamon rolls.

How to Make Cinnamon Roll Casserole

Prepare this easy breakfast casserole in just 4 steps:

  • Prepare the cinnamon rolls. Open the cinnamon roll tubes and set aside the frosting. You’ll use this to drizzle over the baked casserole. Cut each cinnamon roll into 4 pieces. Place the cinnamon roll quarters evenly in a greased baking dish.
  • Make the filling. In a mixing bowl, whisk together the cream, eggs and cinnamon. Make sure the eggs are well mixed. Pour the egg mixture over the cinnamon roll pieces.
  • Bake the casserole. Drizzle the syrup over the top. Bake at 350ºF for 30-35 minutes until the top is golden brown and puffy.
  • Drizzle the frosting. Heat the frosting for 5-10 seconds in the microwave, then drizzle over the warm casserole.
collage of how to make cinnamon roll casserole in 4 steps

Slow Cooker Cinnamon Roll Casserole

An optional way to make this cinnamon roll bake is to use a crockpot. Again, there are 4 steps:

  • Prepare the cinnamon rolls. Open the cinnamon roll tubes and set aside the frosting. You’ll use this to drizzle over the baked casserole. Cut each cinnamon roll into 4 pieces. Place the cinnamon roll quarters evenly in a greased slow cooker liner.
  • Make the filling. In a mixing bowl, whisk together the cream, eggs and cinnamon. Make sure the eggs are well mixed. Pour the egg mixture over the cinnamon rolls.
  • Slow cook the casserole. Drizzle the syrup over the top. Cover and set to low for about 3 hours. The top should be golden brown and puffy.
  • Drizzle the frosting. Heat the frosting for 5-10 seconds in the microwave, then drizzle over the warm casserole.
4 steps on how to make slow cooker cinnamon roll casserole

Can you make cinnamon roll casserole the night before?

Yes! You can prep this recipe the night before you want to serve it.

  • Prepare the cinnamon casserole up until the point of baking.
  • Cover it with plastic wrap and refrigerate overnight.
  • In the morning, allow the casserole to sit for 30-60 minutes at room temperature. Then bake as the recipe suggests.

It’s perfect for Christmas morning or a make ahead dessert.

Are there other cinnamon roll frosting options?

If you don’t care for the store bought sugar glaze, you can make your own powdered sugar glaze.

You could also use a drizzling of our cream cheese cinnamon roll icing.

glaze pouring over cinnamon roll casserole

Can I use froze cinnamon roll dough instead of refrigerated cinnamon rolls?

Yes! But you’ll need to prep the casserole the night before you want to serve it.

We love Rhodes frozen cinnamon roll dough. If you’d like to use these for this recipe, here are the steps:

  • Allow the frozen rolls to thaw just enough to cut them into pieces. They should still be mostly frozen.
  • Prepare the recipe as stated up to the point of baking, then cover and refrigerate overnight. The rolls will start to thaw and rise overnight.
  • In the morning, remove the casserole from the fridge and allow it to sit for 30 minutes at room temperature, then bake as the recipe suggests. You might need to add an extra 5 minutes or so for baking time.

Serving Ideas

If you’re looking to turn this into a complete meal, try adding:

You may also love our French Toast Casserole.

closeup of cinnamon roll casserole bake
closeup of cinnamon roll casserole bake

Cinnamon Roll Casserole

4.69 from 178 votes
All of the cinnamon roll flavor with none of the work! This cinnamon roll casserole bakes up quickly for an easy breakfast or brunch recipe. Good for holidays or any day!
Servings 12
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

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Ingredients
 

  • 2 cans Pillsbury refrigerated cinnamon rolls (12.4 ounces each)
  • 2/3 cup heavy cream
  • 4 large eggs
  • 1 teaspoon cinnamon
  • 1/4 cup maple syrup

Instructions
 

Oven Instructions:

  • Preheat the oven to 350º Fahrenheit. Spray a 9×13 baking pan with cooking spray.
  • Prepare the cinnamon rolls. Open the cinnamon roll tubes and set aside the frosting. You'll use this to drizzle over the baked casserole. Cut each cinnamon roll into 4 pieces. Place the cinnamon roll quarters evenly in the baking pan.
  • Make the filling. In a mixing bowl, whisk together the cream, eggs and cinnamon. Make sure the eggs are well mixed. Pour the egg mixture over the cinnamon rolls.
  • Bake the casserole. Drizzle the syrup over the top. Bake in the preheated oven for 30-35 minutes until the top is golden brown and puffy.
  • Drizzle the frosting. Heat the frosting for 5-10 seconds in the microwave, then drizzle over the warm casserole.

Slow Cooker Instructions:

  • Prepare the cinnamon rolls. Open the cinnamon roll tubes and set aside the frosting. You'll use this to drizzle over the baked casserole. Cut each cinnamon roll into 4 pieces. Place the cinnamon roll quarters evenly in a greased slow cooker liner.
  • Make the filling. In a mixing bowl, whisk together the cream, eggs and cinnamon. Make sure the eggs are well mixed. Pour the egg mixture over the cinnamon rolls.
  • Slow cook the casserole. Drizzle the syrup over the top. Cover and set to low for about 3 hours. The top should be golden brown and puffy.
  • Drizzle the frosting. Heat the frosting for 5-10 seconds in the microwave, then drizzle over the warm casserole.

Video

Notes

  • Recipe additions: If you want something a little extra, try a sprinkle of bacon or pecans (or walnuts) on top before baking for a little crunch. You can also add a teaspoon of vanilla extract to the egg/milk mixture if you’d like.
  • Store leftovers in the refrigerator in an airtight container for up to 3 days.
The calories shown are based on the recipe serving 12, with 1 serving being 1/12 of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 88kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 29mg | Potassium: 51mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 285IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.3mg
Course Breakfast
Cuisine American
Calories 88
Keyword best cinnamon roll recipe, easy breakfast casserole, easy breakfast recipe

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About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Babs Freeman
3 years ago

5 stars
I made this for Christmas morning! I made it the night before and let it soak overnight. Then I baked it at 375 for 30 minutes because the cinnamon rolls say 375 instead of 350. I also subbed cream for egg nog! It was perfect and delicious! I’m so going to make again!

tammy
2 years ago

what can I use instead of heavy cream?

Last edited 2 years ago by tammy
Jodi
3 years ago

5 stars
Easy and taste great. It is a favorite of all ages. This dish is requested frequently in my home.

Jeanne
2 years ago

Will this recipe work with Pillsbury cinnamon Grands Instead of the regular rolls? Would i need to adjust tge recipe to allow for more liquid?

Caroline
3 years ago

5 stars
this recipe was so quick and simple to do… I just made it and me n my 5yr old daughter love it! its almost like a cross between Cinnamon rolls and French toast I think cause the eggs and the pure maple syrup in it.. thank you so much for sharing your recipe def will be making again for Christmas morning 🙂

Wendy
5 months ago

Has anyone added a can of pie filling to this? If so, did you need to make any other recipe adjustments?

Anita
10 months ago

5 stars
This was easy and delicious. I didn’t have heavy cream, used whole milk instead. It worked! Thank you for the recipe!

Rebeca Novotny
2 years ago

5 stars
This was a great Christmas morning casserole. I made it the night before. I added a layer of maple sausage and the sweet and savory combination was amazing!

Ashle
3 years ago

Can I make this the night before and stop at a certain step until ready to bake the next morning? Thanks!

Rosalie
3 years ago

Can I cut this recipe in half? I dont think I need the 12 servings.

Amy
3 years ago

5 stars
This recipe was delicious!
Does this recipe need to be refrigerated after baking? Or is it fine to leave unrefrigerated?