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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!

Cinnamon Roll casserole covered in icing.

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!

Rhodes Cinnamon rolls package used for cinnamon roll French Toast Bake.

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.
Rhodes cinnamon rolls in a package.

Assemble in Minutes!

  1. 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.
  2. 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.
  3. 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. 
  4. 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.
Egg mixture in a bowl, egg mixture poured over cinnamon roll pieces.

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.
  1. 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.
  2. 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.

Egg mixture in a bowl, egg mixture poured over cinnamon roll pieces.

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.
Scooping a slice of cinnamon roll casserole from a glass baking dish.

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.

Cinnamon roll casserole covered in icing.

For More Cinnamon Roll Recipes:

4.99 from 254 votes

Cinnamon Roll French Toast Casserole

By: Lil’ Luna
Cinnamon roll casserole has all of the goodness of warm cinnamon rolls, with the ease of an overnight breakfast casserole.
Servings: 12
Prep: 15 minutes
Cook: 35 minutes
Refrigerate: 6 hours
Total: 6 hours 50 minutes

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.

Additional Info

Course: Breakfast
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

More About Kristyn

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Recipe Rating




127 Comments

  1. 5 stars
    oh my goodness! my kids love french toast and cinnamon rolls! i never thought to combine them! i cant wait to try these!

    Reply

  6. 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!

    Reply