Make-Ahead Cinnamon Roll Casserole

Name: Cinnamon Roll Casserole Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 60 min
Ingredients: ¼ cup butter, (melted); 2 (12.4-ounce) cans refrigerated cinnamon rolls with icing; 3 large eggs; ½ cup heavy cream; 2 teaspoons ground cinnamon; 2 teaspoons vanilla extract

This cinnamon roll casserole recipe is everything you love about gooey cinnamon rolls, baked into one cozy and shareable dish. It’s quick to prep, smells amazing as it bakes, and is perfect for busy mornings or special weekend breakfasts.

Each bite is soft, sweet, and full of cinnamon flavor, with a buttery base and creamy icing drizzle that ties it all together. It’s a comforting, easy breakfast bake that feels homemade without the hassle of making dough from scratch.

If you love this breakfast casserole, you are sure to love our Cinnamon Roll French Toast Casserole and Blueberry French Toast Casserole.

Why we think you’ll love this:

Quick prep. This easy recipe is perfect for weekend breakfasts or holiday mornings.
Simple ingredients. Uses 6 simple ingredients you probably already have on hand.
Feeds a crowd. Prepare several servings in one baking dish without spending hours in the kitchen.

Ingredients to make a cinnamon roll casserole on a kitchen counter.

Cinnamon Roll Casserole Ingredients

Butter, melted (¼ cup)- Adds richness and keeps the bottom of the casserole soft and buttery.
Refrigerated cinnamon rolls (2x 12.4 ounce cans)- The star of the recipe! They make this casserole quick, easy, and full of that classic cinnamon roll flavor. We used Pilbury cinnamon rolls, but an equal amount of another brand of canned cinnamon rolls can be used.
Eggs (3 large)- Help hold everything together and create a custardy texture.
Heavy cream (½ cup)- Adds moisture and a silky, rich feel to every bite. If you don’t have heavy cream, whisk together 7 tablespoons of milk plus 1 tablespoon of melted butter.
Ground cinnamon (2 teaspoons)- Boosts that warm, spicy-sweet cinnamon flavor we all love. You can change up the type of spice, like using Pumpkin Pie Spice.
Vanilla extract (2 teaspoons)- Enhances sweetness and deepens the overall flavor.

How to Make Cinnamon Roll Casserole

Cutting refrigerated cinnamon roll dough into cubes on a cutting board.

Cinnamon roll dough cubes spread at the bottom of a ceramic baking dish.

PREP. Gather all ingredients. Preheat the oven to 350°F. Pour melted butter into a 9×13-inch heat-resistant glass or ceramic baking dish.

DOUGH. Use a sharp knife or pizza cutter and cut each cinnamon roll into 8 pieces and spread the cinnamon roll dough cubes over the bottom of the dish. Set icing aside.

Pouring custard over cinnamon roll dough cubes.

Unbaked cinnamon roll casserole in a baking dish.

CUSTARD. Whisk eggs in a large bowl. Whisk in heavy cream, cinnamon, and vanilla until combined; pour the egg mixture over cinnamon rolls.

Baked cinnamon roll casserole on the counter.

Pouring icing over a baked cinnamon roll casserole.

BAKE. Bake in the preheated oven until golden brown, about 25 minutes. Remove from the oven and let cool for 15 minutes.

ICING. Microwave icing for 10 to 15 seconds; drizzle over warm casserole.

Baked cinnamon Roll casserole with a slice missing.

Kristyn’s Recipe Tips

When slicing the cinnamon rolls, try to make each piece similar in size so they bake evenly and puff up nicely.
Sprinkle chopped pecans or walnuts before baking for extra texture and flavor.
In a medium saucepan over medium-low heat, add ¼ cup milk, 3 tablespoons butter, 2 cups powdered sugar, and 1 teaspoon vanilla, and whisk until smooth and creamy. Remove from the heat and our over-warmed casserole.

Cinnamon roll casserole fresh out of the oven.

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Cinnamon Roll Casserole Recipe

By: Kristyn Merkley

Warm, gooey, and easy to make, this cinnamon roll casserole turns refrigerated rolls into a cozy breakfast everyone will love.

Servings: 12

Prep: 20

Cook: 25

Cool Time: 15

Total: 1

Video

Ingredients

▢ ¼ cup butter, melted
▢ 2 (12.4-ounce) cans refrigerated cinnamon rolls with icing
▢ 3 large eggs
▢ ½ cup heavy cream
▢ 2 teaspoons ground cinnamon
▢ 2 teaspoons vanilla extract

Instructions

Gather all ingredients. Preheat the oven to 350°F. Pour melted butter into a 9×13-inch heat-resistant glass baking dish.
Cut each cinnamon roll into 8 pieces and spread over the bottom of the dish. Set icing aside.
Whisk eggs in a large bowl. Whisk in heavy cream, cinnamon, and vanilla until combined; pour over cinnamon rolls.
Bake in the preheated oven until golden brown, about 25 minutes. Remove from the oven and let cool for 15 minutes.
Microwave icing for 10 to 15 seconds; drizzle over warm casserole.

Notes

Recipe Tips.

Cut evenly. When slicing the cinnamon rolls, try to make each piece similar in size so they bake evenly and puff up nicely.
Crunchy topping. Sprinkle chopped pecans or walnuts before baking for extra texture and flavor.
Extra Icing. In a medium saucepan over medium-low heat, add ¼ cup milk, 3 tablespoons butter, 2 cups powdered sugar, and 1 teaspoon vanilla, and whisk until smooth and creamy. Remove from the heat and our over-warmed casserole.

Prep ahead. Assemble the casserole the night before, cover it tightly, and refrigerate overnight. In the morning, just bake it fresh and enjoy a warm, gooey breakfast with no morning prep.

Store. Cover the baked casserole with plastic wrap and store it in the refrigerator for up to 3 days, or wrap it with plastic and foil, and freeze it for up to 2 months.

Reheat. Thaw if needed. Cover the pan with foil and warm it in a 325°F oven for about 15–20 minutes, or until heated through and gooey again. For individual slices, place on a microwave-safe plate and heat for 20–30 seconds.

For more substitutions and tips, check out the full recipe post

Nutrition

Calories: 87kcal, Carbohydrates: 1g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 62mg, Sodium: 50mg, Potassium: 28mg, Fiber: 0.2g, Sugar: 0.5g, Vitamin A: 324IU, Vitamin C: 0.1mg, Calcium: 17mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

Prep ahead?

Assemble the casserole the night before, cover it tightly, and refrigerate overnight. In the morning, just bake it fresh and enjoy a warm, gooey breakfast with no morning prep.

How to store?

Cover the baked casserole with plastic and store it in the refrigerator for up to 3 days, or wrap it with plastic and aluminum foil and store in the freezer for up to 2 months. Individual portions can be stored in airtight containers.

How to reheat?

Thaw if needed. Cover the pan with foil and warm it in a 325°F oven for about 15–20 minutes, or until heated through and gooey again. For individual slices, place on a microwave-safe plate and heat for 20–30 seconds