Easy 5-Ingredient Cinnamon Roll Casserole
Cinnamon roll casserole is a baked breakfast dish made by cutting canned cinnamon rolls into bite-size pieces, pouring a simple egg and cream mixture over them, and baking until golden and set. Picture a cinnamon roll and a French toast bake in one dish, finished with the icing from the can.
This version needs just 5 ingredients: Grands cinnamon rolls (icing included), eggs, heavy cream, maple syrup and ground cinnamon. It takes about 15 minutes to put together, bakes in 35, and feeds 12 people. You can also assemble it the night before, which makes it a great pick for Christmas morning, brunch with guests or a slow Sunday.
I’m a sucker for an easy to make sweet breakfast, especially one that my kids will eat with no complaints. Another super simple option is my popular slow cooker French toast casserole recipe.
Why you’ll love this cinnamon roll casserole
- Only 5 ingredients. The rolls bring the dough, the cinnamon filling and the icing, so there is no glaze to mix.
- Two ways to make it. Bake it right away, or assemble it tonight and bake it in the morning.
- Easy on the cook. There is no dough to roll out, no yeast to wait on and nothing to chop.
- Feeds a crowd. One 9 x 13-inch dish makes 12 generous pieces.
- Soft, custardy center and golden top. The egg mixture soaks into the roll pieces so every bite tastes like a warm cinnamon roll.
Ingredients for cinnamon roll casserole
Here is what you need, and what each ingredient does. The full measurements are in the recipe card at the bottom of the post.
- Refrigerated Grands cinnamon rolls with icing: You need two 17.5-ounce cans, with 5 rolls per can. They give you the dough, the cinnamon filling and the icing for the top. Another brand of large refrigerated cinnamon rolls will work, but a different package size can change the bake time.
- Large eggs: Three eggs hold everything together without making the casserole taste eggy.
- Heavy cream: Cream makes the custard rich and moist. Half-and-half works if you want a slightly lighter result.
- Pure maple syrup: A little maple syrup sweetens the custard and goes well with the cinnamon. Pancake syrup works too, but it is usually sweeter and tastes different.
- Ground cinnamon: An extra teaspoon turns up the cinnamon flavor all the way through the dish.
Equipment you’ll need
- 9 x 13-inch baking dish
- Cutting board
- Sharp knife
- Medium mixing bowl
- Whisk
- Silicone spatula
- Plastic wrap or aluminum foil
- Microwave-safe bowl for warming the icing
How to make cinnamon roll casserole
This is the same-day method. If you want to prep it ahead, use the overnight method right below it.
Step 1. Prep the dish. Preheat the oven to 350°F and spray a 9 x 13-inch baking dish with nonstick cooking spray.
Step 2. Cut the rolls. Open both cans and set the icing containers aside for later. Cut each cinnamon roll into 6 equal pieces and scatter the pieces evenly in the baking dish.
Step 3. Whisk the egg mixture. In a medium bowl, whisk the eggs until blended. Add the heavy cream, maple syrup and ground cinnamon and whisk until smooth.
Step 4. Pour and coat. Slowly pour the egg mixture over the roll pieces. Use a silicone spatula to gently turn the pieces so they pick up some of the custard. Don’t press or pack the dough down. The pieces need room to puff up.
Step 5. Bake. Bake uncovered for 30 to 35 minutes, until the top is golden brown and puffed, the center is set, and a piece from the middle is baked through with no wet or gummy dough. If the top is getting too dark before the center is done, loosely cover the dish with foil for the rest of the bake.
Step 6. Rest and ice. Let the casserole rest for 10 minutes. Meanwhile, put the icing from both cans in a microwave-safe bowl and warm it for about 10 seconds, just until it drizzles easily. Drizzle it all over the warm casserole.
Step 7. Slice and serve. Cut into 12 pieces and serve warm.
How to make cinnamon roll casserole overnight
Follow steps 1 through 4, skipping the oven preheat. Cover the dish tightly with plastic wrap or foil and refrigerate for 8 to 12 hours.
When you’re ready to bake, take the dish out of the fridge and preheat the oven to 350°F. Bake uncovered for 35 to 40 minutes. A cold casserole needs a few extra minutes, so check the center before you pull it out. Rest, ice and serve exactly as in steps 6 and 7.
| Same-day method | Overnight method | |
|---|---|---|
| Prep | 15 minutes | 15 minutes, then 8 to 12 hours in the fridge |
| Bake time | 30 to 35 minutes | 35 to 40 minutes |
| Texture | Slightly firmer | Softer and more custardy |
| Best for | Breakfast on the table in about an hour | Holiday mornings and company |
Tips for the best cinnamon roll casserole
- Check the center, not just the top. The top browns fast because of the sugar. The middle should be set, and the dough in the center should look fully baked, not wet or gummy.
- Cut the pieces evenly. Pieces of the same size bake at the same pace.
- Don’t pack the dough down. Gentle turning is all you need. Pressing the pieces together makes the center dense.
- Tent with foil if needed. If the top browns before the center sets, cover it loosely and keep baking.
- Warm the icing before you drizzle. Ten seconds in the microwave is enough to make it pourable.
- Ice it after the 10-minute rest. The casserole needs a few minutes to settle, and it slices cleaner.
- Use real maple syrup if you can. The flavor is milder and more rounded than pancake syrup.
What to serve with cinnamon roll casserole
This dish is sweet and rich, so it pairs best with something savory or something fresh.
- Sausage Hashbrown Casserole
- Scrambled eggs
- A bowl of fresh berries or sliced oranges
- Hot coffee, tea or hot chocolate
How to store, freeze and reheat leftovers
- At room temperature: Don’t leave the baked casserole out for more than 2 hours, because it contains eggs and cream.
- In the fridge: Cover tightly or use an airtight container. Leftovers keep for up to 3 days.
- To reheat: Microwave individual pieces until warmed through. For a larger portion, cover loosely with foil and warm in a 350°F oven until heated through.
- To freeze: Cool the baked casserole completely, then freeze individual portions in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. The rolls may be slightly softer after freezing.
Cinnamon roll casserole troubleshooting
My casserole is gummy in the middle. It needs more time. Bake it a few more minutes, covering the top with foil if it is already dark. Next time, check a piece from the very center before you take it out.
The top is too dark. Loosely tent the dish with foil for the rest of the bake. Ovens run hot, so an oven thermometer is worth having.
It tastes too sweet. The icing is the sweetest part. Drizzle about half of it, and serve the rest on the side so people can add more.
It looks soggy after overnight chilling. The overnight version is meant to be softer and more custardy. Bake it until the center is fully set, which can take up to 40 minutes.
Cinnamon roll casserole FAQ
Can I make cinnamon roll casserole the night before? Yes. Assemble the casserole through step 4, cover it tightly and refrigerate for 8 to 12 hours. In the morning, take it out of the fridge, preheat the oven to 350°F and bake for 35 to 40 minutes. Check the center before you pull it out, since a chilled casserole can need a few extra minutes.
How do I know when cinnamon roll casserole is done? The top should be golden brown and puffed, the center should be set, and a piece from the middle should be baked through with no wet or gummy dough. Don’t go by the color of the top alone, because the sugar makes it brown early.
Do I bake the cinnamon rolls first? No. Use the refrigerated rolls straight from the can. Cut them into pieces, pour the egg mixture over them and bake everything together.
Can I use a different brand or size of cinnamon rolls? Yes, another comparable brand of large refrigerated cinnamon rolls will work. A different package size can change the baking time, so check the center early and keep going until it is fully set.
What can I use instead of heavy cream? Half-and-half works and gives a slightly lighter result. The casserole will be a little less rich.
Can I use pancake syrup instead of maple syrup? Yes, but pancake syrup is usually sweeter and tastes different from pure maple syrup, so the casserole will have a slightly different flavor.
What is the difference between cinnamon roll casserole and French toast casserole? Both use an egg and cream custard. French toast casserole is built on cubes of bread, while cinnamon roll casserole uses pieces of cinnamon roll dough, so it already comes with the cinnamon filling and the icing.
Can I freeze cinnamon roll casserole? Yes. Cool the baked casserole completely, freeze individual portions in an airtight, freezer-safe container for up to 2 months, then thaw overnight in the fridge before reheating. The rolls may be slightly softer after thawing.
How long do leftovers last? Up to 3 days in the fridge, tightly covered. Don’t leave the baked casserole out at room temperature for more than 2 hours.
Why is my cinnamon roll casserole gummy in the middle? It needs more baking time. Cover the top loosely with foil if it is already brown, bake a few more minutes and test a piece from the center.
Is cinnamon roll casserole a breakfast or a dessert? Both. It is sweet enough for dessert and is most often served at breakfast or brunch, especially on holiday mornings.
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
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5-Ingredient Cinnamon Roll Casserole
Ingredients
- 2 17.5-ounce cans refrigerated Grands cinnamon rolls with icing, 5 rolls per can
- 3 large eggs
- ⅓ cup heavy cream
- 3 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
Instructions
- For the same day method: Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
- Open (2) 17.5-ounce cans refrigerated Grands cinnamon rolls and set both containers of icing aside. Cut each cinnamon roll into 6 equal pieces and arrange the pieces evenly in the prepared baking dish.
- In a medium mixing bowl, whisk 3 large eggs until they are blended. Add ⅓ cup heavy cream, 3 tablespoons pure maple syrup, and 1 teaspoon ground cinnamon, then whisk until smooth and evenly combined.
- Slowly pour the egg mixture over the cinnamon roll pieces. Gently turn the pieces with a silicone spatula to lightly coat them and distribute the egg mixture throughout the baking dish without pressing or packing down the dough.
- For the overnight method, cover the baking dish tightly and refrigerate for 8 to 12 hours. Then, when you’re ready to bake, remove the casserole from the refrigerator and preheat the oven to 350°F. For the same-day method, bake once the oven is fully preheated.
- Bake uncovered at 350°F for 30 to 35 minutes for the same-day method or 35 to 40 minutes after overnight refrigeration. The casserole is ready when the top is golden brown and puffed, the center is set, and a cinnamon roll piece from the center is baked through without wet or gummy dough. If the top browns too much before the center is done, loosely cover the baking dish with aluminum foil for the remaining baking time.
- Remove the casserole from the oven and let it rest for 10 minutes. Place the reserved icing from both cans in a microwave-safe bowl and warm for about 10 seconds, just until it is easy to drizzle. Drizzle all of the icing evenly over the warm casserole.
Notes
- Check the center of the casserole for doneness rather than relying only on the color of the top. The middle should be set, and the cinnamon roll dough should look fully baked, not wet or gummy.
- The overnight version will be slightly softer and more custardy than the same-day version because the cinnamon roll pieces have more time to absorb the egg mixture.
