Cinnamon Roll Casserole

published Nov 8, 2022
christmas
Cinnamon Roll Casserole Recipe

We love making cinnamon rolls from scratch but for an easy, family-friendly breakfast during the holidays, we turn to refrigerated cinnamon rolls from the store.

Serves8

Prep15 minutes

Cook25 minutes to 32 minutes

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Credit: Kristina Vanni

When you’re looking for an easy, family-friendly solution for breakfast, cinnamon roll casserole is perfect. It’s particularly helpful during the busy holiday season, but let’s be real — cinnamon rolls are wonderful year-round.

This recipes starts with two tubes of refrigerated cinnamon rolls (Pillsbury has always been my go-to brand). The dough is cut into quarters to form the base of the casserole and is combined with a simple custard made with milk, eggs, maple syrup, and vanilla.

It bakes up in less than 30 minutes and is finished with a drizzle icing — yes, from the tube!

Credit: Kristina Vanni

Can I Use Milk Instead of Heavy Cream for a Cinnamon Roll Casserole?

Cinnamon roll casserole can be prepared with either 1/2 cup milk or, for a richer option, 1/2 cup heavy cream. If you prefer to use your favorite milk alternative, that will work as well.

The Best Toppings for Cinnamon Roll Casserole

Cinnamon roll casserole is delicious simply topped with the icing that is packaged with the store-bought refrigerated cinnamon roll dough. Feel free, however, to play around with the toppings.

  • Nuts: For some nice crunch, sprinkle on some chopped nuts, such as pecans or walnuts. Bonus if they’re toasted.
  • Powdered sugar: Sift powdered sugar over the casserole for some drama and French toast vibes.
  • Maple syrup: Not a fan of the canned icing? Drizzle the casserole with maple syrup instead.
  • Berries: Add a pop of freshness with fresh berries like strawberries, blueberries, or raspberries.

Cinnamon Roll Casserole Recipe

We love making cinnamon rolls from scratch but for an easy, family-friendly breakfast during the holidays, we turn to refrigerated cinnamon rolls from the store.

Prep time 15 minutes

Cook time 25 minutes to 32 minutes

Serves 8

Nutritional Info

Ingredients

  • Cooking spray

  • 2 (12.4-ounce, 8-count) tubes

    refrigerated cinnamon rolls

  • 1/2 cup

    whole milk

  • 1/4 cup

    maple syrup

  • 4

    large eggs

  • 2 teaspoons

    vanilla extract

  • 2 teaspoons

    ground cinnamon

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Coat a 9x9-inch square or shallow 2-quart baking dish with cooking spray.

  2. Open 2 (12.5-ounce) tubes refrigerated cinnamon rolls. Separate the rolls and reserve the icing. Using kitchen shears or a pizza cutter, cut each cinnamon roll into 4 pieces. Arrange them in an even, single layer in the baking dish (they can be squished together).

  3. Place 1/2 cup whole milk, 1/4 cup maple syrup, 4 large eggs, 2 teaspoons vanilla extract, and 2 teaspoons ground cinnamon in a medium bowl and whisk to combine. Pour over the cinnamon rolls. Press down gently on the cinnamon rolls to make sure all are evenly soaked in the egg custard.

  4. Bake until the custard is set and the top is golden brown, 25 to 32 minutes. Place the baking dish on a wire rack and let the casserole cool slightly. Transfer the icing from both containers to a small microwave-safe bowl. Microwave on HIGH in 5-second intervals, stirring between each, until thin enough to drizzle, 10 to 15 seconds total. Drizzle the icing over the casserole.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in the microwave or a low oven until warmed through.