This easy Cinnamon Roll Casserole is a wonderful make-ahead breakfast for holidays, brunches, potlucks, or any morning you want something warm and comforting. With just a few pantry staples and refrigerated cinnamon rolls, you get the flavor of classic cinnamon rolls without the fuss — soft, custardy pieces topped with sweet icing.
Using store-bought cinnamon roll dough keeps this recipe fast and approachable. It’s ideal for serving a crowd, saving time on busy holiday mornings, or preparing ahead and freezing for later. The result is fluffy, fragrant, and decadently sweet — everyone will love it.
Why You’ll Love This Recipe:
- Quick and simple. The casserole comes together in minutes and can be assembled the night before.
- Great for holidays. It’s a fuss-free way to offer cinnamon rolls for Thanksgiving or Christmas morning.
- Flexible. Use canned cinnamon rolls for convenience or homemade dough if you prefer.
- Family favorite. The aroma alone will draw everyone to the kitchen.
Ingredients
- Canned cinnamon rolls: Two 5-count cans (or your preferred brand) make this recipe easy. You can substitute homemade cinnamon roll dough if you like.
- Eggs: Three large eggs form a light custard that soaks into the dough pieces.
- Milk or heavy cream: A splash of heavy cream makes the casserole richer; whole milk works well too.
- Buttermilk: Adds a subtle tang. If unavailable, use more milk or cream.
- Sweeteners: Honey and maple syrup combine for layered sweetness, but you may use either one alone.
- Flavor: Vanilla extract and extra ground cinnamon enhance the overall flavor.
- Icing: Reserve the icing from the canned rolls (regular or cream cheese). Additional icing may be used for serving.
See the recipe card below for full quantities and details.
Instructions
Step one: Preheat the oven to 350°F (177°C). Lightly grease a 9×13-inch (23 x 33 cm) baking dish.
Step two: Quarter each cinnamon roll. Kitchen shears or a pizza cutter make this quick and easy. Arrange the pieces in an even layer in the prepared dish.
Make the Custard Mixture
Step three: In a medium bowl whisk together the eggs, buttermilk, milk or cream, honey, maple syrup, vanilla, and ground cinnamon until smooth.
Step four: Pour the custard evenly over the cinnamon roll pieces, making sure all pieces are coated.
Bake
Step five: Bake the casserole at 350°F (177°C) for 28–33 minutes, until the center is set and the edges are lightly golden.
Step six: Remove from the oven and let cool briefly before adding the icing.
Add the Icing
Step seven: Spread the reserved icing over the warm casserole. If the icing is thick, warm it slightly so it spreads easily.
Step eight: Allow the casserole to cool a few minutes, then cut into squares and serve. Add extra icing if desired.
Storage Tips
Let leftovers cool completely before storing. Transfer to an airtight container or wrap the baking dish tightly with plastic wrap. Refrigerate for up to 4 days.
Reheating
- Microwave individual servings on a microwave-safe plate in 30-second intervals until warmed through.
- To reheat the whole pan, let it sit at room temperature while you preheat the oven to 350°F (177°C) and warm for 20–30 minutes.
- Top with fresh icing before serving.
Freezing
For best results, freeze before baking. Assemble the casserole in a freezer-safe pan, pour on the custard, and cover tightly with foil. Store the reserved icing in a separate freezer bag. Thaw in the refrigerator overnight and bake according to directions, then add icing after baking.
Expert Tips
- Add butter: Drizzle a little melted butter over the pieces before baking for extra richness.
- Icing: The canned icing is convenient and tasty, but cream cheese frosting or your favorite homemade glaze will also work beautifully.
- Warm icing: If the icing is too stiff to spread, microwave it for 20 seconds so it becomes easier to spread.
Make Ahead Instructions
You can prepare most of this casserole the night before to save time in the morning:
- Quarter the cinnamon rolls and place them in a greased pan. Cover and refrigerate.
- Whisk the custard ingredients in a bowl, cover, and refrigerate overnight.
- The next morning, pour the custard over the rolls and bake as directed. Start with a cold oven to prevent thermal shock to the dish.
Slow Cooker Instructions
This casserole can be made in a 6-quart slow cooker if you prefer.
- Grease the slow cooker and add quartered cinnamon roll pieces in an even layer.
- Whisk together eggs, cream or milk, buttermilk, vanilla, cinnamon, honey, and maple syrup; pour over the dough.
- Cover and cook on LOW for 2½–3 hours, until set in the center.
- Top with reserved icing and serve immediately.
Variations
Apple: Spoon a can of apple pie filling over the rolls before baking for an apple-cinnamon version. Drizzle with icing after baking.
Caramel pecan: Sprinkle chopped pecans on top before baking and finish with caramel sauce and icing.
Brown sugar topping: Add a sprinkle of brown sugar and a bit of melted butter for a caramelized finish.
Recipe FAQ’s
Yes. Use your preferred homemade rolls, slice them into pieces about 1½” thick, quarter ten rolls, and proceed with the recipe as written.
Heavier dairy adds richness and a creamier custard, which keeps the baked pieces soft and more indulgent.
More Breakfast Casseroles
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Crock Pot French Toast Casserole
-
Brioche French Toast Casserole
-
Easy Funeral Potatoes Recipe
-
Slow Cooker Funeral Potatoes
If you enjoyed this Cinnamon Roll Casserole, leave a review or share a photo of your bake — it’s always fun to see variations and toppings people try!
Cinnamon Roll Casserole
Equipment
- 9×13″ baking dish (23 x 33 cm)
Ingredients
- 2 cans refrigerated cinnamon rolls (17.5oz/496g each, 5 count)
- 3 large eggs
- ¼ cup heavy cream or whole milk
- ⅓ cup buttermilk (or additional milk/cream)
- 1½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons honey
- 2 tablespoons maple syrup
- Icing reserved from the cinnamon rolls, plus extra if desired
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking dish.
- Cut each cinnamon roll into quarters and arrange in an even layer in the pan.
- Whisk together eggs, buttermilk, heavy cream or milk, vanilla, cinnamon, honey, and maple syrup until combined.
- Pour the custard over the cinnamon roll pieces so they are evenly coated.
- Bake for 28–33 minutes, until golden and set in the center.
- Remove from the oven and spread the reserved icing over the warm casserole. Slice into squares and serve with extra icing if desired.
Notes
Nutrition
| Carbohydrates: 51 g
| Protein: 4 g
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