Cinnamon Roll French Toast Bake

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This overnight Cinnamon Roll French Toast Bake gives you all the ooey gooey goodness of warm cinnamon rolls, with the ease of an overnight breakfast casserole. It’s the perfect breakfast or brunch item during the holidays!

Cinnamon Roll French Toast Bake

Cinnamon Roll Casserole

During the holidays, I love to treat my family to delicious breakfast and brunch dishes. I always love doing Overnight French Toast because it’s super-simple and all the prep work is typically done the night before.

Having said that, I feel like Cinnamon Rolls are a required holiday breakfast food. I remember my mom always making homemade cinnamon rolls during holidays, but I rarely feel like spending the time. Well guess what? Good news: This cinnamon roll casserole recipe is the best of both worlds.

Combine the delicious comfort of cinnamon rolls during the holiday season with the ease of an overnight french toast bake, and you get this fabulous Cinnamon Roll French Toast Bake!

With all the work done the night before, you simply wake up in the morning, transfer your dish from the refrigerator to the oven, and in a matter of moments, you and your family will be enjoying the most amazing, hot breakfast!

How to Make Cinnamon Roll BAKE:

This casserole/bake is super simple to throw together the night before!

Simply take your frozen cinnamon rolls out of the freezer (You can find frozen cinnamon rolls at most grocery stores, in the freezer section—I use Rhodes), and cut the rolls into quarters.

Add the quartered cinnamon roll pieces to a medium casserole dish that has been sprayed with non-stick spray, and then pour your egg mixture over the top. Then cover the casserole dish with plastic wrap, and refrigerate overnight (or just refrigerate for 4-6 hours).

The dough will begin to thaw and rise while in the fridge. When you wake up in the morning, you can then transfer the dish to your preheated oven. These will continue to rise in the oven and bake up beautifully!

You end up with the sweet, delicious flavors of cinnamon rolls, combined with the fluffy textures of French Toast. It’s divine.

How to Make Cinnamon Roll Casserole

Crock pot cinnamon roll casserole

Several readers have asked if this cinnamon roll breakfast casserole can be made in the crock pot. It can be done! But you’ll have to make a few adjustments to the recipe.

  • Use refrigerated cinnamon rolls instead of frozen. If you’re using the Pillsbury 8 count kind, use two cases of them (16 rolls total).
  • Reduce the milk to 1/2 cup.

Cut the cinnamon rolls into quarters and mix together all of the ingredients for the egg mixture as usual. Spray your crockpot with nonstick spray and layer half of the cinnamon roll pieces on the bottom.

Pour the egg mixture over the cinnamon rolls and top with remaining quarters. Put half of the cream cheese frosting (that came with the rolls), on top of the second layer. Cover and cook for 4 hours on low.

I recommend being able to watch the casserole while it cooks in your crockpot since each appliance cooks so differently. It may require more or less baking time than I suggested!

Cinnamon Roll French Toast Casserole

What size of pan is best for cinnamon roll french toast casserole?

A 9×13 casserole dish works great, and so does a medium sized round casserole dish like the one pictured.

What type of milk should I use for this recipe?

The higher the fat content, the better. But skim milk works just fine, as will any type of milk!

Why is my cinnamon roll french toast casserole soggy on the bottom?

The outcome of your casserole can depend on things like oven variations and even elevation. If you find that your breakfast bake is soggy on the bottom, you can try putting it back in the oven for a little longer. To prevent the top from browning too much, cover the top with foil.

Here are some other suggestions you can try for next time: make sure your egg mixture is thoroughly combined, use refrigerated cinnamon rolls instead of frozen, lower the oven temperature to 325, cover with tinfoil for a majority of the baking time, use a more shallow baking dish, or reduce the amount of milk used.

Cinnamon Roll Bake

You really can’t beat a breakfast dish that combines recipes like cinnamon rolls and french toast! We know it will be a hit at any holiday gathering or weekend breakfast.

what to serve with cinnamon roll casserole?

For even more great CINNAMON ROLL recipes, check out:

Cinnamon Roll French Toast Bake Recipe

4.71 from 27 votes

This overnight Cinnamon Roll French Toast Bake gives you all the ooey gooey goodness of warm cinnamon rolls, with the ease of an overnight breakfast casserole. It's the perfect breakfast or brunch item during the holidays!

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Refrigerate 6 hours
Total Time 50 minutes
Servings 12
Calories 153 kcal
Author on


  • 1 package cinnamon rolls frozen (12 rolls in a package), cut into quarters
  • 4 eggs
  • 1 cup milk
  • 3 tbsp sugar
  • 1 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • cream cheese frosting from cinnamon roll package


  1. In a medium casserole or baking dish (we used 9x13), spray with non-stick cooking spray. Cut the frozen cinnamon rolls into quarters, and evenly spread into the bottom of the baking dish.

  2. In a medium bowl, combine the eggs, milk, sugar, vanilla, cinnamon and nutmeg. Whisk together well, and pour over the cinnamon roll pieces. Cover the baking dish with plastic wrap and refrigerate overnight, at least 6-8 hours. Rolls will begin to thaw and rise.
  3. Preheat oven to 375 degrees. Remove the plastic wrap and bake the French toast for 35-40 minutes or until the rolls are well browned on top. 

  4. Remove from oven and frost with the cream cheese frosting from the cinnamon roll package (if desired). You can also top with your favorite syrup.

Recipe Video

Can it get any better than this!? Cinnamon Rolls + French Toast in ONE!! CANNOT wait to try this! Thank you, Erin! For more great recipes from Erin head on over to Delightful E Made.

Cinnamon Roll Casserole Recipe


Lil Luna Contributor

Lil’ Luna is the place to find all things creative. From recipes to home decor to gift ideas and crafts, you can find unique, simple and fun ideas for your home, kitchen and for any occasion.

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Recipe Rating


  1. Erin, I am foaming at the mouth, this looks so incredible! I love make-ahead breakfast dishes like this, especially when I’ve got company for the holidays. I totally have to make this soon!

    1. Did you end up trying the refrigerated rolls? I was hoping someone would post an answer to that question! ????

  2. Haha.. Yet another person who bought the refrigerated rolls and not the frozen.. I guess we will see how it comes out!

  3. 5 stars
    For those of you wondering if the refrigerated cinnamon rolls would cook correctly, they worked just fine! This recipe is definitely a keeper! I doubled the cinnamon rolls, kept the liquid measurements the same, added blueberries and my own cream cheese frosting. It was delicious and filling.

  4. I’m wondering if I can freeze this. If so, should I freeze it before baking? After baking? If before, how long would it need to thaw for the rolls to rise enough?


    I’m hoping to bring this along to a family trip and it’s easier to make ahead and freeze.

  5. Is there a maximum time that these can be pre-made? Can I prepare and combine everything 2-3 days ahead of time or will that mess up the cinnamon rolls? Any help would be great!


      1. I used 2 packages (6 count each) of the Rhodes microwave rolls, refrigerated overnight, cooked at 350 degrees for 30 minutes and they turned out great!

  6. Delicious! Super easy and they turned out beautiful. I baked mine in a 9 by 13 pan for 35 minutes. I was scared about the tops getting burnt but I probably should of kept them in there a little longer. The bottom of cinnamon rolls didn’t cook all the way through. More practice for next year!

    1. 5 stars
      I also had issues with not being done after 35 minutes and top getting too brown, beautiful on top but eggs where running in the bottom of pan

  7. Could this be done in a crockpot? If long would you cook it for in morning? Would love to take this camping!

  8. 5 stars
    This casserole was great, everyone loved it! I did use the Rhodes frozen cinnamon rolls. I ended up using only one packet of icing. I suggest saving the other packet to serve on the side or after reheating leftovers. I’ll definitely be adding this to my list of go to breakfast casseroles!

  9. I used the refrigerated rolls and just threw them in the freezer for a couple of hours (which didn’t do much) and they turned out great 🙂

  10. 3 stars
    This was not bad, though rather lacking in flavor. And the bottom was more like scrambled egg. I would make again with some adjustments though

    1. 3 stars
      Yesss, I agree. It was really gross scrambled egg on the bottom. I wonder if using 1 less egg or mixing it up before baking would be better?

  11. 5 stars
    We have had your French toast and it is going to be made here often! So good.
    I do have a question on the Cinnamon Roll French Toast. I have never heard of frozen cinnamon rolls. There are cans, in the biscuit section, would those work if one cannot find the frozen type? I will try the next time we go to the grocery. And it depends on the cost also-for the premade frozen. But, either way we will give this version a try!!!

  12. 5 stars
    I just tried this overnight cinnamon roll French toast bake and it was delicious! I prepped it last night and when I took it out of the frig this morning it looked like a bunch of raw dough swimming in liquid and I thought there was no way it would work. I put it in the hot oven and went back in 30 mins and it was like magic! It was all beautifully puffed up and lightly browned. I let it cool a bit and drizzled the icing over top and it looked just like your photo. My husband devoured it and I’m afraid there will be no leftovers. This is a great recipe and so easy, especially if your not a morning person like me. This will not be the last time I make this. I’m beginning to realize you and I have the same tastes. We are vegetarians so now I’m going to try some of your meatless savory recipes. Thank you for your yummy recipes.
    PS. I don’t know how you do it. Six kids? Don’t know how you find time. I will no longer complain about cooking anything. I only have one husband and two kitties.

  13. 5 stars
    We love french toast in our family. Being able to make this ahead of time and using the cinnamon roll version makes it even better. Love this recipe!

  14. 3 stars
    I will make this again BECAUSE overall this was very good but i will make a few changes next time. As made i ended up with a layer of eggs UNDERNEATH the CINNAMON rolls. Next time i will either give the dish a toss/stir before i put it in the Oven or i will DECREASE the egg mixture. The house did smell delicious as the dish cooked and my dad even went back for seconds.

  15. Yum! I’d like to try this for Easter! My only question is how long can this stay in the fridge unbaked before I run into trouble? I’d like to make this the day before and won’t be baking it until about noon the next day. Can the mixture survive that long without being baked? Thanks in advance! Looking forward to making this.

  16. 5 stars
    We love, love, love this recipe. After it sITs overnight in the frig it looks like a bunch of dough swimming in liquid but magic happens in the oven. It puffs up and is delicious!!! But i have a problem. After preparing it the night before, i went to bake it next morning and my oven went out. They cant come for four days to fix it. Does anyone know if the prepped dough will be ok in the frig that long? Or should i toss it all?☹️ Hope someone can advise. Thanks!
    PS. We love all the recipes from Lilluna !!!

  17. 5 stars
    I made this last night with my 10 yr old niece that was staying the night with us alone for the first time. Obviously I needed something extra special for the occasion. 😉 After reading the comments, I decided to cut back to 3 eggs and 3/4 cup milk. I kept all other ingredients the same, including the frozen rolls. I’m out of cooking spray so i just greased the glass 9×13 pan. This morning I took it out, and again from reading the comments, I decided to give it a good stir before cooking to help prevent an soggy bottom. I have an electric oven so I cooked it (at 375) with foil for the first 30 minutes and took the foil off for the last 5-10 to prevent the top from burning. It was Perfect!!! Thank you!!!