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Cinnamon roll casserole is the easiest breakfast recipe! It has soft, flaky refrigerated cinnamon roll dough layered into a baking dish with a creamy vanilla custard. The casserole takes 5 minutes to assemble and it bakes in 20!
Sweet or savory, nothing beats the convenience of a breakfast casserole. Try my sausage breakfast casserole or this hands-free crockpot breakfast casserole. And if you love this cinnamon roll casserole recipe, you might also like these cinnamon roll pancakes.
This cinnamon roll casserole is the best breakfast on a cozy morning, and quite possibly the easiest! It’s similar to a French toast casserole, made quick and mess-free with a tube of Pillsbury cinnamon rolls. I cut up the dough, add it to a baking dish with creamy vanilla custard, and drizzle over the frosting after baking. There’s just enough time to crisp up some air fryer bacon while the casserole is in the oven!
Why I Love This Cinnamon Roll Casserole
- A shortcut for cinnamon roll lovers. I love traditional cinnamon rolls, but sometimes there just aren’t enough hours in the morning for the kneading, rising, and shaping that comes with making them from scratch. Cinnamon roll casserole has all the flaky layers and flavors I love, and it’s ready to bake in 5 minutes.
- The best of two breakfasts in one. We’re just as crazy about French toast as we are about cinnamon rolls in our house. With its creamy custard and spice, this casserole satisfies a craving for both!
- Easy to scale. When I’m making breakfast for a crowd (like when our whole family visits for the holidays), I’ll double the recipe for a larger pan size. It’s an easy sweet breakfast for Easter brunch, Christmas morning, or the day after Thanksgiving.
Recipe Ingredients
Here are some notes on the ingredients you’ll need to make a fluffy, flaky cinnamon roll casserole. Save the packet of icing that comes with the tube of cinnamon rolls! You’ll find a printable ingredients list in the recipe card after the post.
- Refrigerated Cinnamon Rolls – I use a tube of Pillsbury Cinnamon Rolls with the original icing. Of course, if you have the time, homemade cinnamon roll dough will also work here.
- Eggs – Whole eggs, for the custard.
- Milk – This can be 2%, whole milk, or any dairy or non-dairy milk you’d like. For even more richness, you could use heavy cream or half-and-half.
- Vanilla – Make sure it’s real vanilla extract and not imitation.
- Cinnamon – You can also use nutmeg, cardamom, or a combination of spices. I like to substitute cinnamon with pumpkin pie spice in the fall.
How to Make a Cinnamon Roll Casserole
Making a breakfast casserole with cinnamon rolls takes all of 3 steps and 5 minutes. I love making this for the kids on weekends, but it’s also great for more formal occasions, like the holidays. Follow along below and scroll to the recipe card for printable instructions.
- Prepare the cinnamon rolls. Pop open and separate your tube of cinnamon rolls. Cut each cinnamon roll into 1-1½” pieces and arrange them in the bottom of a greased square baking pan.
- Make the custard. Next, whisk the eggs with milk, vanilla, and cinnamon. Pour this evenly over the cinnamon rolls in the pan.
- Bake. Bake the casserole at 375ºF for about 20 minutes, until it’s puffed and golden. Afterward, let it cool for a bit, and then drizzle over the icing that comes with the cinnamon rolls.
Tips and Variations
- Skip the icing. Instead of frosting the casserole, add a dusting of powdered sugar and extra cinnamon.
- Add nuts. Sprinkle chopped pecans or walnuts between the cinnamon roll pieces and add more as a garnish after baking for extra crunch.
- Make it festive. Replace the vanilla custard in this recipe with the eggnog custard from my eggnog French toast recipe.
- Add protein. If you love a sweet-savory combination, bulk up this casserole with chopped cooked bacon or breakfast sausage.
- Double the recipe. Double the ingredients to make this casserole in a 13×9” baking dish instead of an 8×8”.
Serving Suggestions
I serve this cinnamon roll casserole topped with creamy frosting, and it’s just as delicious when drizzled with maple syrup! If we’re feeling extra indulgent at the breakfast or brunch table, we’ll add dollops of whipped cream.
Serve casserole slices with a side of fresh strawberries or blueberries, or a berry fruit salad. For a savory option, I like classic air fryer eggs and bacon or a crockpot hashbrown casserole.
Storing and Reheating Leftovers
- Refrigerate. I’ll keep any leftover cinnamon roll casserole in an airtight container in the fridge for 3-4 days. I don’t recommend this casserole for freezing as the texture just isn’t the same after it’s thawed out again.
- Reheat. Warm the casserole whole or in slices in a 350ºF oven until it’s heated throughout. You can also reheat it in the microwave.
More Breakfast Recipes
Cinnamon Roll Casserole
Ingredients
- 1 tube cinnamon rolls, (I use Pillsbury)
- 2 whole large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 375º F. Spray an 8-inch square pan with non-stick spray.
- Cut cinnamon rolls into 6-8 pieces each. Sprinkle evenly over the bottom of the pan.1 tube cinnamon rolls
- In a bowl whisk together eggs, milk, vanilla and cinnamon until well blended. Pour over the cinnamon roll pieces.2 whole large eggs, ¼ cup milk, 1 teaspoon vanilla extract, 1 teaspoon cinnamon
- Bake for 20-22 minutes until golden brown and puffed up.
- Remove from the oven and let cool for 5 minutes before drizzling the frosting over the top.
Notes
- Double the recipe for a 13×9 inch baking dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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