Cinnamon Roll Casserole

Fun and tasty Cinnamon Roll Casserole combines ready-to-bake refrigerated cinnamon rolls with eggs, whipping cream, cinnamon, nutmeg, and maple syrup.  This casserole is perfect for Sunday breakfast with the family or a holiday brunch.  To save time during those busy mornings, prep the casserole the night before, cover it with plastic wrap, and store in the refrigerator. Bring to room temperature by removing the casserole from the fridge 30 minutes prior to baking.

I love to serve this tasty treat on Sunday brunch and Christmas morning when the whole family gathers for breakfast.  For a complete company-worthy meal serve with crispy bacon, Summer Fruit Salad, and Classic Deviled Eggs.

Why this recipe works

• This casserole is absolutely delicious.  No matter how you cut it, family and friends will rave about how unbelievably scrumptious this really is.
• It is so easy that your tweens can get this prepped and ready to go in the oven for you.  The cinnamon rolls are so easy to cut that it can be done with a table knife.
• This casserole serves twelve, making it perfect for large families, special occasions, and holiday celebrations.  Be sure to include some other delectable goodies to go along with it.
• You can prep this casserole the evening before, just like my French Toast Casserole.

How to make Cinnamon Roll Casserole

Start by quartering the cinnamon roll dough into bite-size pieces using a sharp knife, pizza cutter, or kitchen scissors.  Then place the cinnamon roll pieces in a large baking dish that has been sprayed with nonstick cooking spray.  Now grab a bowl and whisk together the eggs, whipping cream, vanilla, cinnamon, and nutmeg.  Now pour the mixture over the cinnamon rolls being sure to push any dry pieces down into the egg mixture.  Next, drizzle with the maple syrup. Then bake in a preheated oven for 35-40 minutes or until golden brown. Finally, spoon the icing from the icing containers that came with the cinnamon rolls into a microwaveable bowl.  Microwave for about 30 seconds at 50% power and pour over the warm casserole.

Recipe notes and helpful tips

• Any refrigerated or frozen cinnamon rolls will work.  Simply defrost the frozen ones enough to cut them prior to starting the recipe.
• Half and half or whole milk can be substituted for the cream.
• Gently push the quartered cinnamon rolls into the egg mixture so that they are all coated.
• For some added crunch, sprinkle with chopped walnuts or pecans. 
• To prepare this the night before, simply prep everything up to and including pouring the egg mixture over the cinnamon rolls.  Then cover with plastic wrap and refrigerate until ready to bake. Remove from the refrigerator 30-40 minutes prior to baking to bring up to room temperature.  Pour maple syrup over the casserole and then bake in the oven.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. 

Other breakfast recipes you will love!

Breakfast Pizza

Breakfast Muffins

Johnny Cakes

Dutch Baby Pancake

Banana Fritters

Cinnamon Bread

Cinnamon Roll Casserole Recipe

This easy scrumptious Cinnamon Roll Casserole is prepped in less than five minutes and is always a hit making it perfect for potlucks, brunches, and family reunions.

5 from 15 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Servings: 12 servings

Calories: 75kcal

Author: Beth Pierce

Ingredients

• 2 12.4 ounce cans of refrigerated Pillsbury cinnamon rolls with icing
• 4 large eggs
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ¼ cup real maple syrup

Instructions

• Preheat oven to 350 degrees. Spray 9x13 inch baking pan with nonstick baking spray.
• Cut the cinnamon rolls into quarters and place in single layer in prepared casserole dish.
• In a medium bowl whisk together the eggs, whipping cream, vanilla, cinnamon and nutmeg.  Pour the mixture over the cinnamon rolls pushing any dry pieces down into the egg mixture.  Drizzle with the maple syrup.
• Bake for 35-40 minutes or until golden brown.
• Spoon the icing that came with the cinnamon rolls into a microwaveable bowl.  Microwave for 30 seconds at 50% power or until warm. Pour over the warm casserole.

Notes

• Any refrigerated or frozen cinnamon rolls will work.  Simply defrost the frozen ones enough to cut them prior to starting the recipe.
• Half and half or whole milk can be substituted for the cream.
• Gently push the quartered cinnamon rolls into the egg mixture so that they are all coated.
• To prepare this the night before simply prep everything up to and including pouring the egg mixture over the cinnamon rolls.  Then cover with plastic wrap and refrigerate until ready to bake. Remove from the refrigerator 30-40 minutes prior to baking to bring up to room temperature.  Pour maple syrup over the casserole and then bake in the oven.

Nutrition

Calories: 75kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 25mg | Potassium: 46mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 225IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.3mg

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