Cinnamon Roll Casserole

This Cinnamon Roll Casserole is soft, gooey, and packed with cinnamon flavor and covered in frosting. Easy to make and perfect for holidays and brunch.

This Cinnamon Roll Casserole recipe takes everything you love about cinnamon rolls and turns it into an easy, bake-and-share breakfast dish. It’s soft, gooey, and loaded with warm cinnamon flavor, all without the hassle of rolling out individual rolls.

Whether you call it a cinnamon roll bake or a cinnamon roll breakfast casserole, it’s the perfect make-ahead option for holiday mornings, brunch with family, or any time you want a cozy breakfast without a lot of extra work.

Why This Recipe Works

This cinnamon roll casserole recipe skips the fussy process of shaping individual cinnamon rolls while still delivering all the same soft, gooey texture and flavor.

Plus, this cinnamon roll breakfast casserole feeds a crowd, so everyone gets a warm, cinnamon-swirled breakfast at the same time.

If you like this Cinnamon Roll recipe try my Cinnamon Roll Muffins or my Pumpkin Cinnamon Roll Casserole.

Ingredient Notes:

• Refrigerated Cinnamon Rolls – The base of the casserole; using canned rolls instead of homemade dough keeps this recipe quick and simple.
• Eggs – Creates a custard-like base that soaks into the cinnamon roll pieces, similar to a French toast bake.
• Heavy Whipping Cream – Adds richness to the egg mixture and helps keep the casserole soft and moist.
• Vanilla Extract – Adds warmth and depth to the custard base.
• Ground Cinnamon – Boosts the cinnamon flavor throughout the casserole, not just in the rolls themselves.

Directions:

Prep: Preheat your oven to 375°F. Open the refrigerated cinnamon rolls and set the icing aside.

Rip the cinnamon roll dough into small pieces and place them in a greased 9×13 baking dish.

Mix: In a separate bowl, whisk together the eggs, heavy whipping cream, vanilla, and ground cinnamon.

Bake: Pour the egg mixture over the cinnamon rolls and bake for 25 minutes.

Let cool slightly, then drizzle on the icing.

Tips for the Best Cinnamon Roll Casserole

• Keep the pieces even. Tear the cinnamon rolls into similar-sized pieces so they soak up the egg mixture and bake evenly.
• Check the center. A toothpick in the middle should come out clean, not wet with egg mixture.
• Warm the icing. Microwave the icing cups for a few seconds for a smoother, easier drizzle.

Can I substitute the heavy cream?

Yes, you can substitute out the heavy cream with almost any other dairy or non-dairy alternative. I use heavy cream because it gives the casserole a nice richness, plus adds to the fluffiness when the eggs cook.

You can use any other option too like half and half or milk. You can use non-dairy options like almond or soy milk as well, but beware they will change the taste a little.

How to make this the night before:

This is the easiest recipe to make the night before, which is why we love serving it on Christmas morning!

Assemble the casserole as directed, but don’t bake it. Cover the dish tightly with foil and refrigerate overnight.

In the morning, let it sit on the counter while the oven preheats, then bake for 30 to 35 minutes, until golden and a toothpick in the center comes out clean.

Drizzle with icing and serve.

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