Easy Cinnamon Roll Casserole

Looking for a simple yet indulgent breakfast or dessert that everyone will love? Easy Cinnamon Roll Casserole is a delightful twist on classic cinnamon rolls, perfect for family gatherings, holiday mornings, or a cozy treat. This casserole combines the rich flavors of cinnamon and cream with a fluffy texture, creating a dish that’s easy to prepare and even easier to enjoy!

Ingredients

  • 2 cans of refrigerated cinnamon rolls (12.4 oz each)
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 1/2 cup chopped pecans or walnuts (optional)
  • Non-stick cooking spray
  • Icing from the cinnamon roll cans

Instructions

  1. Preheat the Oven: Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick cooking spray.
  2. Prepare the Cinnamon Rolls: Open the cans of cinnamon rolls and cut each roll into quarters. Spread the pieces evenly across the greased baking dish.
  3. Mix the Custard Base: In a medium bowl, whisk together the eggs, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
  4. Assemble the Casserole: Pour the custard mixture evenly over the cinnamon roll pieces. Use a spatula to ensure all pieces are coated. If using nuts, sprinkle them over the top.
  5. Bake: Place the baking dish in the oven and bake for 25-30 minutes, or until the casserole is golden brown and puffed up. Ensure the center is set by inserting a toothpick—it should come out clean.
  6. Drizzle the Icing: Once baked, remove the casserole from the oven and let it cool for 5 minutes. Drizzle the included icing packets over the casserole for added sweetness.
  7. Serve: Slice into squares or scoop out portions and serve warm.

Serving and Storage Tips

  • Serving Suggestions: Pair this casserole with fresh fruit, whipped cream, or a sprinkle of powdered sugar for a complete breakfast or dessert. It’s best served warm but equally delicious at room temperature.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 15-20 seconds to enjoy warm.

FAQs

1. Can I prepare Easy Cinnamon Roll Casserole the night before?

Yes! Assemble the casserole the night before, cover it with plastic wrap, and store it in the refrigerator. In the morning, let it sit at room temperature for 10-15 minutes before baking.

2. Can I use homemade cinnamon rolls instead of canned?

Absolutely! Just prepare the cinnamon rolls as you normally would, cut them into pieces, and follow the recipe from step 3.

3. What can I substitute for heavy cream?

You can use whole milk, half-and-half, or a dairy-free alternative like almond or coconut milk. However, the texture may be slightly less rich.

4. Can I freeze cinnamon roll casserole?

Yes! Allow the casserole to cool completely, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) until warmed through.

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Easy Cinnamon Roll Casserole

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This warm and gooey cinnamon roll casserole combines the classic flavors of cinnamon rolls with the ease of a casserole. It’s an ideal dish for holiday mornings or weekend brunches, bringing comfort and sweetness to your table.

  • Author: ksuur
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40-45 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
  • 4 tablespoons unsalted butter, melted
  • 4 large eggs
  • ½ cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ cup maple syrup
  • ½ cup chopped pecans (optional)

Instructions

  • Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  • Prepare Cinnamon Rolls: Open the cans of cinnamon rolls and set aside the icing packets. Cut each cinnamon roll into quarters and spread half of them evenly in the prepared baking dish.
  • Prepare Custard Mixture: In a bowl, whisk together the eggs, heavy cream, cinnamon, and vanilla extract until well combined.
  • Assemble Casserole: Pour the custard mixture over the cinnamon roll pieces in the baking dish. Add the remaining cinnamon roll quarters on top. Drizzle the maple syrup over the entire dish. If using, sprinkle chopped pecans on top.
  • Bake: Bake in the preheated oven for 25-30 minutes, or until the casserole is golden brown and set.
  • Add Icing: Remove from the oven and let it cool for about 5 minutes. Warm the reserved icing packets in the microwave for about 10-15 seconds to make them easier to drizzle. Drizzle the icing over the casserole.
  • Serve: Serve warm and enjoy!

Notes

  • For added flavor, consider adding a sprinkle of nutmeg or a handful of raisins before baking.
  • This casserole can be prepared the night before. Assemble the dish, cover, and refrigerate overnight. In the morning, bake as directed.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

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