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Quick prep cinnamon roll French toast casserole has all of the goodness of warm cinnamon rolls, with the ease of an overnight breakfast casserole.
A Favorite Overnight Casserole
Cinnamon roll French Toast casserole is one of our go-to overnight breakfast casseroles! It’s not just for special occasions or holidays either, although we do love it for Christmas. We enjoy this casserole any time we are craving Cinnamon Rolls and want something a bit easier.
Rhodes does all of the work so you don’t have to! Simply quarter the rolls and add the egg mixture. It’s prepped in 15 minutes and then chilled overnight for a no-fuss morning!
Drizzle the icing on top and you have one FABULOUS breakfast favorite!
WHY WE LOVE IT:
- Just minutes of effort. This casserole is assembled in only 15 minutes, then chill and bake!
- A stress-free morning. The prep is done the night before, simply pop it in the oven for an easy hot breakfast!
- Fabulous flavor. Enjoy all of the delicious flavors of cinnamon rolls in one easy casserole.
Ingredients
PREP TIME: 15 minutes
CHILL TIME: 6 hours
COOK TIME: 35 minutes
- 1 (36.5-ounce) package frozen cinnamon rolls – We used frozen Rhodes Cinnamon Rolls but you can easily use 2 cans of refrigerated cinnamon rolls. Use the regular size, not the Grands.
- 4 large eggs
- 1 cup 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.
- 3 tablespoons sugar
- 1½ teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- cream cheese frosting (included in the cinnamon roll package) – or homemade Cream Cheese Icing or drizzle with Maple Syrup
- optional toppings – Sprinkle on pecans or walnuts, raisins, or blueberries.
How to Make Cinnamon Roll French Toast Casserole
- CINNAMON ROLL LAYER. Coat a 9×13-inch baking dish with non-stick cooking spray. Cut the 12 frozen cinnamon rolls into quarters, and evenly spread them into the bottom of the baking dish.
- The frozen rolls may need to sit at room temperature for 30- 40 minutes before you can quarter them with kitchen shears, or a sharp knife.
- EGG MIXTURE. In a medium bowl, combine 4 eggs, 1 cup milk, 3 tablespoons sugar, 1½ teaspoons vanilla, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg. Whisk and pour over the cinnamon roll pieces. Cover the baking dish with plastic wrap and refrigerate overnight (at least 6-8 hours, up to 24 hours). Rolls will begin to thaw and rise.
- BAKE. Preheat oven to 375°F. Remove the plastic wrap. If the custard settles at the bottom of the pan gently fold the custard back into the rolls. Bake the French toast casserole for 35-40 minutes or until the rolls are golden brown on top.
- SEASON. Remove from oven and frost the top of the casserole with the cream cheese icing from the cinnamon roll package (if desired). You can also top it with your favorite syrup like Maple Syrup or Buttermilk Syrup.
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Cinnamon Roll French Toast Casserole
Equipment
Ingredients
- 1 (36.5-ounce) package frozen cinnamon rolls, 12 rolls 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
- Coat a 9×13-inch baking dish with non-stick cooking spray. Cut the frozen cinnamon rolls into quarters, and spread them evenly into the bottom of the baking dish.
- The frozen rolls may need to sit at room temperature for 30- 40 minutes before you can quarter them with kitchen shears, or a sharp knife.
- In a medium bowl, combine the eggs, milk, sugar, vanilla, cinnamon, and nutmeg. Whisk and pour over the cinnamon roll pieces. Cover the baking dish with plastic wrap and refrigerate overnight (at least 6-8 hours, no more than 24 hours). Rolls will begin to thaw and rise.
- If the custard settles at the bottom of the pan gently fold the custard back into the rolls before baking.
- 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.
- If the top is browning before the middle is baked, tent it with foil for the remainder of the baking time.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftovers in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 3 months.
For more great recipes from Erin head on over to Delightful E Made.
So easy and so delicious!
Can I use Pillsbury Grand Refrigerated Cinnamon Rolls in the oven recipe??? You said they could be used for the crackpot recipe, but I want to use them in the oven….. is that possible??
You could certainly give it a try! I imagine it would work just fine. Make sure to let us know if you do use the canned biscuits in the oven and how they turn out!
Love this on Christmas morning !! It’s easy and delicious.
This was AMAZING! Made this, Sausage Biscuit & Gravy Casserole & Mixed Berry Fruit Salad for Christmas brunch today & everything was a hit!! Definitely will be making again-thank you!
Yay! Makes me so happy! Thank you!
Can you half this recipe and just use an 8X8 dish? My kids are little and don’t eat very much and unfortunately its a small crowd this year. They would LOVE this dish though!
You sure could. Might need a little more time to bake, since it’s in a smaller pan.
Hits the spot!
My family LOVES this breakfast and it’s so easy!! I’m making this for Christmas 🎄 morning!
If I’m using pillsbury cinnamon rolls (from the refrigerated section), how much (many)
should I use? Thank you!
I haven’t used those, but however many would be equivalent to about 12 rolls.
This recipe looks simple and delicious. Its on my list now. Can’t wait to try this recipe. thanks for sharing 🙂
Glad to share 🙂 I hope you like it, as much as we do!
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!!!
Yay!! I sure hope she liked it!! Thank you for sharing what you did!
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 !!!
Thank you for sharing that!! I wish I knew!! I haven’t had to keep it in the fridge that long to know. Sorry, it went out! Good luck!