If you love cinnamon rolls but don’t want to spend your whole morning in the kitchen, this Cinnamon Roll Breakfast Casserole is going to be your new best friend! It’s sweet, gooey, and full of cinnamon-sugar goodness, all baked into an easy, shareable dish.
Perfect for lazy weekends, holidays, or when you just need something comforting for the whole family.
Plus, the kids LOVE it! It’s so simple to throw together, and trust me, the smell alone will have everyone running to the table. Let’s dive in!
What You’ll Need
- 2 cans of cinnamon rolls (with icing packets included)
- 4 large eggs
- 1/2 cup milk (whole or 2% preferred)
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar (optional, for extra gooeyness)
- Nonstick cooking spray
Pro Tips
- Use fresh cinnamon rolls – The fresher they are, the fluffier and softer your casserole will turn out.
- Let the kids help! – They’ll love cutting up the cinnamon rolls and drizzling the icing at the end.
- Add some nuts or raisins – Sprinkle chopped pecans or raisins between the cinnamon roll layers for a fun twist.
- Don’t overbake – You want the casserole to be soft and gooey in the middle, so keep an eye on it.
- Serve warm – This dish is best enjoyed right out of the oven when it’s at peak gooeyness!
Tools You’ll Need
- 9×13-inch baking dish
- Medium mixing bowl
- Whisk
- Spatula
- Nonstick spray
- Knife or kitchen scissors
Substitutions & Variations
- Milk Options: Use almond milk or oat milk if you prefer dairy-free.
- Cinnamon Rolls: Swap for your favorite brand or use homemade if you’re feeling fancy!
- Extra Toppings: Drizzle with caramel sauce, or add a sprinkle of powdered sugar on top before serving.
- Sugar-Free Version: Look for low-sugar cinnamon rolls and skip the brown sugar.
Make-Ahead Tips
- Assemble the casserole the night before (cover tightly with plastic wrap and refrigerate). In the morning, remove from the fridge and bake as directed.
Instructions
1. Preheat the Oven
Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with nonstick spray.
2. Cut the Cinnamon Rolls
Open the cans of cinnamon rolls and cut each roll into 4 pieces. Place the pieces evenly in the baking dish.
3. Mix the Custard
In a medium mixing bowl, whisk together the eggs, milk, heavy cream, vanilla extract, ground cinnamon, and brown sugar (if using).
4. Pour the Custard
Pour the egg mixture evenly over the cinnamon roll pieces in the baking dish. Gently press down to ensure the pieces soak up the liquid.
5. Bake
Place the baking dish in the oven and bake for 25-30 minutes, or until the casserole is set and golden on top.
6. Add the Icing
Once out of the oven, drizzle the icing packets that came with the cinnamon rolls over the top of the casserole. Slice and serve warm!
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat individual portions in the microwave for 20-30 seconds or in the oven at 350°F for 10 minutes to keep it gooey.
Conclusion
This Cinnamon Roll Breakfast Casserole is a crowd-pleaser every time! It’s easy, fun to make, and just the thing to brighten up your mornings. Make it for your next family brunch or weekend treat, and don’t forget to let me know how it turned out in the comments below. I’d love to hear if you added your own spin to it or if it became a new family favorite! Happy baking! 😊