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Cinnamon roll casserole has all of the goodness of warm cinnamon rolls, with the ease of an overnight breakfast casserole.
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 casserole!
We Love Cinnamon Roll Casserole!
During the holidays, I love to treat my family to a delicious Christmas morning breakfast and brunch dishes.
I always love making breakfast casseroles like this cinnamon roll casserole because it’s super simple and all the prep work is typically done the night before.
We know you’ll love it too – here’s why:
- Quick. This takes just 15 minutes of prep!
- Make ahead of time. Simply wake up and enjoy a deliciously hot breakfast.
- Flavor. All of the delicious flavors of cinnamon rolls in one easy casserole.
We do love to make our Homemade Cinnamon Rolls but when we’re short on time this cinnamon roll casserole is the perfect go-to!
Ingredients
- cinnamon rolls (frozen) – I used frozen Rhodes cinnamon rolls (cut in quarters with kitchen shears or a pizza cutter), but you can easily use 2 cans of refrigerated cinnamon rolls. Use the regular size, not the Grands. Bake it right away or refrigerate it overnight.
- eggs
- milk – The higher the fat content in the milk, the better. I use whole milk, but heavy cream and half and half work as well.
- sugar
- vanilla extract
- cinnamon & nutmeg – Or your favorite blend of “autumn” spices
- cream cheese frosting – From the cinnamon roll package or Homemade.
Assemble in Minutes!
- BOTTOM LAYER. In a medium casserole or baking dish (we used 9×13), spray with non-stick cooking spray. Cut the frozen cinnamon rolls into quarters, and evenly spread into the bottom of the baking dish.
- EGG MIXTURE. 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.
- BAKE. Preheat oven to 375°F. Remove the plastic wrap and bake the french toast for 35-40 minutes or until the rolls are golden brown on top.
- SEASON. Remove from oven and frost with the cream cheese icing from the cinnamon roll package (if desired). You can also top with your favorite syrup.
Crockpot Directions
First, make a few adjustments to the cinnamon roll french toast bake.
- Use refrigerated cinnamon rolls instead of frozen ones. If you’re using the Pillsbury cinnamon rolls 8-count, use two cases of them (16 rolls total).
- Reduce the milk to ½ cup.
- CINNAMON ROLLS. 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.
- EGG MIXTURE. Pour the egg mixture over the cinnamon rolls and top with the 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.
Watch the casserole for doneness since each appliance cooks so differently.
Recipe Tips
- Cook time. To prevent the top from browning too much, tent it with foil for the remainder of the baking time.
- Soggy casserole. If you find that your breakfast bake is soggy on the bottom, try putting it back in the oven for a little longer. Try this:
- Make sure your egg mixture is thoroughly combined.
- Use refrigerated cinnamon rolls instead of frozen.
- Lower the oven temperature to 325°F.
- Cover with aluminum foil for the majority of the baking time.
- Use a more shallow baking dish.
- Reduce the amount of milk used.
- Variations
- Add raisins or Craisins to the dish.
- Sprinkle on chopped nuts like pecans or walnuts for a crunch.
- Drizzle on some maple syrup.
- Incorporate some blueberries or diced apples.
Storing LEftovers
- STORE leftovers in an airtight container in the refrigerator for 3-5 days.
- RHEAT smaller portions of easy cinnamon roll casserole in the microwave or larger portions in the oven.
We hope you love this cinnamon roll casserole recipe as much we do.
For More Cinnamon Roll Recipes:
Cinnamon Roll French Toast Casserole
Cinnamon roll casserole has all of the goodness of warm cinnamon rolls, with the ease of an overnight breakfast casserole.
Ingredients
- 1 package cinnamon rolls frozen (12 rolls in a package), cut into quarters
- 4 eggs
- 1 cup milk
- 3 tablespoons sugar
- 1½ teaspoons vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- cream cheese frosting from cinnamon roll package
Instructions
- In a medium casserole or baking dish (we used 9×13), spray with non-stick cooking spray. Cut the frozen cinnamon rolls into quarters, and evenly spread into the bottom of the baking dish.
- 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.
- Preheat oven to 375°F. Remove the plastic wrap and bake the french toast for 35-40 minutes or until the rolls are golden brown on top.
- 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.
Video
Notes
- STORE leftovers in an airtight container in the fridge for 3-5 days.
- RHEAT smaller portions of easy cinnamon roll casserole in the microwave or larger portions in the oven.
Nutrition
Serving: 12g, Calories: 154kcal, Carbohydrates: 20g, Protein: 4g, Fat: 7g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 250mg, Potassium: 48mg, Fiber: 1g, Sugar: 11g, Vitamin A: 112IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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For more great recipes from Erin head on over to Delightful E Made.
Great recipe! A friend recommended this and it sounded delicious so I decided to make it for Christmas morning and my family absolutely loved it! Thank you!
Oh, I’m so glad! Thank you for letting me know and for trying this recipe!
I can only find the Rhodes frozen microwave cinnamon rolls do you know if those will work?
The Rhodes microwaves ones are what I am getting ready to use. Hope it all turns out tomorrow!
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!
Yay! Thank you for letting us know!!
This is a contributors recipe, but I don’t see why they shouldn’t. Hope that helps! Good luck and enjoy!
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!
Ali
I’m not sure. This is Erin at http://www.delightfulemade.com/ recipe. You may want to ask her. Hope you find out! Thanks!
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?
Help!
I’m hoping to bring this along to a family trip and it’s easier to make ahead and freeze.
I personally haven’t tried freezing it. Has anyone else??
Does it matter if I cover it in Wax Paper!? Can I use foil? I hate wax paper so I never keep it on hand!
It shouldn’t make a difference 🙂 Hope you like them!! Thank you!
Will this work if the cinnamon rolls are already baked?
I wish I knew..this is from a contributor. Here is her info, if you’d like to ask her (Erin)..http://www.delightfulemade.com/. Hope that helps!
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.
Great!! Thanks so much for sharing that info!!
Thanks! I was here looking for the answer :).
oh no! I doubled the cinnamon rolls AND the liquid! Wish I had read this first!
I just make exactly what tou dod. Thanks!
Haha.. Yet another person who bought the refrigerated rolls and not the frozen.. I guess we will see how it comes out!
Let me know:) Hopefully, you’ll still like them!
I want to double the recipe. How long should I cook it for?
I also bought the refrigerated kind. Is that ok?
Did you end up trying the refrigerated rolls? I was hoping someone would post an answer to that question! ????