This simple Cinnamon Roll Casserole has all the decadent flavors of cinnamon rolls without all the effort. A delicious option for your holiday celebrations.
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I love a warm, gooey homemade cinnamon roll. But sometimes I just don’t have the time (or desire) to make them from scratch. In comes this cinnamon roll casserole.
It’s easy to make with store-bought canned cinnamon rolls and a few other ingredients that combine to make this a baked french toast cinnamon roll mash up that the whole family will love.
I love this as an option for breakfast or brunch. I know cinnamon rolls are popular for Christmas morning so this is especially perfect option for your holiday brunch.
Ingredients for Cinnamon Roll Casserole
The ingredient list for this breakfast casserole is pretty simple. Here’s what you are going to need:
How to Make Cinnamon Roll Casserole
Remove the cinnamon rolls from the packaging. Place on a cutting board and cut each one into fourths. Add to a greased 13×9 baking dish.
Whisk together the eggs, heavy cream, vanilla and cinnamon well. Pour over the cut cinnamon rolls.
Sprinkle with chopped pecans if desired then bake.
Once the cinnamon roll casserole is golden, remove from the oven. Drizzle with the cinnamon roll icing and serve.
Can I Make This the Night Before?
This cinnamon roll casserole can definitely be made the night before. Prep the casserole and before baking, cover in plastic wrap or aluminum foil.
Refrigerate overnight. Grab the casserole out of the fridge and let it sit on the counter while the oven preheats. Bake according to directions. You may need to add a few extra minutes to the baking time since it will be colder from refrigeration.
What to Serve with Cinnamon Roll Casserole
I also love these breakfast potatoes for a savory side to this casserole.
Honey lime fruit salad is a great, fresh option that brings even more sweetness to your brunch.
I think this is great just the way it is but there are some additions you can throw it to jazz it up.
If you want to get festive, you can add some holiday sprinkles to the casserole before baking.
You could also add chopped walnuts or slivered almonds to the top instead of pecans.
If you want an extra dose of sweetness, drizzle portions with maple syrup before serving.
Frequently Asked Questions
How do I store this casserole? Store covered in the refrigerator. It will last for up to 4 days.
How do I reheat? Microwave a portion for 20 to 30 seconds. If you want to reheat the whole casserole, place in a 350 degree oven for about 10 minutes.
More Breakfast Ideas
Cinnamon Roll Casserole
- 2 12.4 ounce cans refrigerated cinnamon rolls
- 1/2 cup heavy cream
- 5 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 2/3 cup chopped pecans, optional
- Preheat oven to 350 degrees F. Spray a 9×13 baking dish with nonstick spray. Set aside.
- Remove cinnamon rolls from package and cut each into fourths. Add to the prepared baking dish. Set aside the icing for later.
- Whisk together heavy cream, eggs, vanilla extract and cinnamon. Pour over the cinnamon rolls. Sprinkle with chopped pecans if desired. If you are making this the night before, stop here and cover with plastic wrap or foil then refrigerate.
- Bake for 30 to 35 minutes. If you made it the night before, you may need to bake it a few extra minutes. Test by using a toothpick in the center of the casserole. If it's clean, it's done.