Cinnamon Roll Casserole

I'll never forget the Christmas morning my sister showed up with two cans of refrigerated cinnamon rolls and a wild idea—what if we turned them into a breakfast casserole? Twenty minutes later, our kitchen smelled like heaven, and I understood why this dish has become my go-to when I want to feel like I've actually tried in the morning. This cinnamon roll casserole is the ultimate shortcut to tasting like you've been cooking since dawn, when really, you've barely lifted a finger.

I remember serving this to my husband's parents for the first time, and watching his mother take that first bite—the way her eyes lit up when she realized those were store-bought cinnamon rolls, not homemade from scratch. She went back for seconds before anyone else had even finished their first piece. That's when I knew this recipe was something special, something that brings people joy without the stress.

Ingredients

• 2 cans (about 16 oz/450 g each) refrigerated cinnamon rolls with icing: These are the MVP of this recipe. Don't feel guilty using them—they're already delicious and they're the entire reason this works. The icing matters too, so save it before you cut those rolls.
• 4 large eggs: These bind everything together and create that silky custard that makes the whole dish feel special. Room temperature eggs blend more smoothly, but honestly, they work cold too.
• 1 cup (240 ml) whole milk: The milk is your base for the custard. I use whole milk because it feels richer, but if that's all you have, regular milk works just fine.
• 1/2 cup (120 ml) heavy cream: This is where the luxury comes in. If you only have half-and-half, use that instead—the casserole will still be wonderful, just slightly less decadent.
• 1/4 cup (55 g) granulated sugar: Sweetens the custard mixture without overwhelming the cinnamon roll flavor. It's the supporting actor here, not the star.
• 2 tsp vanilla extract: A tiny bit goes such a long way toward making this taste like something you found in a fancy brunch spot.
• 1 tsp ground cinnamon: This reinforces the cinnamon roll flavor throughout the whole casserole, so every bite tastes intentional.
• 1/4 tsp salt: Trust me on this one. Salt makes everything taste better, even when you can't quite identify what it is.
• 2 tbsp unsalted butter, melted: Melted butter mixes with brown sugar to create a gorgeous topping that gets a little crispy in the oven.
• 1/4 cup (50 g) brown sugar: This creates pockets of caramelized sweetness across the top. It's the difference between good and unforgettable.
• 1/2 tsp ground cinnamon (for topping): A gentle reminder of what makes this dish special, sprinkled right on top.
• Reserved icing from cinnamon rolls: This is your finishing touch. A drizzle of that icing makes it feel like a celebration.

Instructions

Get Your Kitchen Ready:

Preheat your oven to 350°F. While it's warming up, grab a 9x13-inch baking dish and give it a light grease. This is also the perfect time to open those cinnamon roll cans carefully—they pop louder than you'd expect—and set that icing aside somewhere safe on the counter.

Prepare Your Rolls:

Cut each cinnamon roll into quarters. Don't worry about being perfectly precise here—they're going to soften into a custard anyway. Scatter all those pieces evenly across the bottom of your prepared dish. You want them distributed so every spoonful gets some cinnamon roll magic.

Make the Custard:

In a large bowl, crack your eggs and whisk them together. Pour in the milk, heavy cream, sugar, vanilla, cinnamon, and salt. Whisk everything together until it's completely smooth with no egg streaks. This is your golden mixture that's about to transform everything.

Combine Everything:

Pour that custard mixture slowly and evenly over all those cinnamon roll pieces. Take a moment to make sure the pieces are mostly submerged but not completely drowning. They're going to absorb that custard as they bake.

Add the Topping:

In a small bowl, stir together your melted butter, brown sugar, and the cinnamon for topping. Drizzle this mixture across the top of the casserole. It won't look like much now, but it'll become this beautiful caramelized layer as it bakes.

Bake Until Golden:

Slide the casserole into your preheated oven. Set a timer for 30 to 35 minutes. You're looking for the center to be set—it should jiggle just slightly when you gently shake the dish—and the top should be golden brown. The edges might bubble a little, which is exactly what you want.

Cool and Finish:

Let it rest for about 10 minutes out of the oven. While it's cooling, warm that reserved icing in the microwave for just 10 to 15 seconds so it's pourable. Drizzle it generously across the top of the warm casserole. If it hardens a bit, that's fine—it's supposed to. Serve warm, and watch people's faces light up.

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There's something about making this casserole that feels like you're in on a secret. You're using store-bought rolls, yes, but you've elevated them into something that looks and tastes like you're a serious home cook. My teenage daughter asked for it for her birthday breakfast, which is when I knew it had become more than just a recipe in our house—it had become tradition.

Make It Your Own

This is one of those recipes that welcomes your personal touch. I've made it a dozen different ways, and every version has been wonderful. The beauty is that the cinnamon rolls are already delicious, so you're really just playing around with what makes them even better. Some mornings I toast pecans and scatter them across the top before baking. Other times I add a tiny splash of bourbon to the custard mixture because I'm feeling fancy. Once, I replaced half the milk with eggnog for a holiday version that became an instant favorite. The custard base is flexible and forgiving.

Timing and Make-Ahead Ideas

The beauty of this dish is that it comes together in about 45 minutes from start to table, which makes it perfect for when you actually want to enjoy your morning instead of spending it in the kitchen. If you want to get a head start, you can cut the cinnamon rolls and layer them in the dish the night before, cover it with plastic wrap, and refrigerate. In the morning, just make your custard, pour it over, add the topping, and bake. It might need an extra 5 minutes in the oven since it's starting cold, but that's nothing to worry about.

Serving and Pairing Suggestions

This casserole doesn't need much to shine. A simple cup of strong coffee and a fresh green salad makes breakfast feel balanced. Fresh berries on the side add brightness and cut through the richness. I've also served it alongside crispy bacon or sausage links, and that combination never fails. The original recipe suggested fresh fruit or bacon, and honestly, I don't know anyone who's ever complained about adding those things. Some guests like a dollop of whipped cream or a drizzle of maple syrup on their portion, so I always set those out and let people customize their bowls.

• Pour yourself a generous cup of coffee before you start serving—you've earned it
• This casserole stays warm for about 20 minutes out of the oven, so don't panic if your guests are running late
• Leftovers reheat beautifully in a low oven, which means you might actually get to sleep in the next morning

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This cinnamon roll casserole has become the dish I make when I want to say I love you without saying a word. Every time someone asks for the recipe, I hand it over knowing they're about to create something that tastes like care and comfort in a baking dish.

Recipe Questions & Answers

→ Can I use homemade cinnamon rolls for this casserole?

Absolutely, homemade cinnamon rolls work wonderfully and can add a personal touch to the dish. Just ensure they are cut into smaller pieces to soak evenly in the custard.

→ What is the best way to store leftovers?

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain softness and warmth.

→ Can I add nuts to this dish?

Yes, toasted pecans or walnuts can be sprinkled on top before baking for added crunch and flavor.

→ Is it possible to substitute dairy ingredients?

You can substitute the whole milk and cream with plant-based alternatives like almond or oat milk, but note that texture and flavor might slightly vary.

→ What is the purpose of warming the icing before serving?

Warming the reserved icing makes it easier to drizzle over the warm casserole, enhancing the overall sweetness and creating a delightful glaze.

→ Can I prepare this casserole ahead of time?

Yes, assemble the casserole the night before and refrigerate. Bake fresh in the morning for best texture and flavor.