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★ Why You’ll Love this Recipe ★
Quick and Easy
Just 5 minutes of prep! Using canned Pillsbury cinnamon roll dough keeps this cinnamon roll casserole super simple while still making breakfast feel a little special.
Feeds a Crowd
This cinnamon roll breakfast casseroles makes 12 servings, so there’s plenty to share with family and friends. It’s an easy way to serve a warm breakfast without making individual cinnamon rolls.
Perfect for Special Mornings
This recipe is especially popular around Christmas—many families come back to make it year after year! It’s also great for Easter, Mother's Day, a baby or baby shower, or weekend brunch.
For a full brunch spread, serve it with maple-ginger fruit salad, berry salad with honey-lime dressing, or my Eggs Benedict casserole.
Make It Ahead
Want an easier morning? Assemble this cinnamon roll breakfast casserole the night before, refrigerate, then pop it in the oven when you're ready. It's especially handy when you have overnight guests or a busy holiday morning.
★ Ingredients You'll Need ★
The shortcut to make this French-toast-like casserole, in no time flat, is starting Canned cinnamon rolls make this casserole quick and easy.
Here's what you'll need:
- Pillsbury cinnamon rolls. I use Pillsbury Grands, but other canned cinnamon rolls work too. Size can affect bake time.
- Eggs and heavy cream. Create the creamy coating. Milk or non-dairy milk can be substituted for the cream.
- Flour. Helps the egg mixture cling to the cinnamon rolls and prevents an overly eggy texture.
- Butter. For coating the baking dish and adding buttery flavor.
- Vanilla, cinnamon sugar and nutmeg. Add extra warmth and cinnamon flavor. Nutmeg is optional.
- Pecans. Optional, for a little crunch.
- Icing. Use the icing included with the cinnamon rolls to drizzle over the casserole after baking.
★ How to Make this Recipe ★
Making cinnamon roll casserole is quick and easy. Here are the basic steps:
- Mix eggs, cream, flour, cinnamon sugar, nutmeg and vanilla.
- Cut cinnamon rolls into eight pieces each.
- Coat pieces in the egg mixture.
- Spread in a buttered baking dish. Add pecans if desired.
- Bake until golden and cooked through.
- Cool slightly, then drizzle with icing.
★ Tips & FAQs ★
Tip: Use a pizza cutter to quickly slice the dough.
Yes. Assemble the casserole, cover and refrigerate overnight for up to 24 hours. Bake when you're ready to serve.
A 9x12 baking dish works best for this recipe. You can also use a 9x13-inch dish; just check for doneness a few minutes early since the casserole will be slightly thinner. For best results, use a glass baking dish.
Yes. Pillsbury Grands or regular canned cinnamon rolls will work. Smaller cinnamon rolls may cook faster, so adjust the baking time as needed.
Yes. You can substitute regular milk or non-dairy milk for the heavy cream. Heavy cream or even half and half will give you the richest result.
Use the amount of eggs and cream called for and don't skip the flour. The flour helps the egg mixture cling to the cinnamon rolls, keeping the casserole soft and moist without becoming overly eggy or soggy.
Check a piece near the center. The dough should be cooked through and lightly golden with no raw dough in the middle. Cover loosely with foil if the top browns too quickly.
★ More Cinnamon Recipes ★
Love cinnamon? You'll love these other baked treats:
Want more easy breakfast ideas?
- Browse all my easy breakfast recipes
Easy Cinnamon Roll Casserole
Ingredients
- 2 17.5 oz Pillsbury Grands cinnamon roll dough (regular 12.4oz cinnamon rolls work too)
- ¼ cup butter melted
- 2 eggs
- 2 tablespoon heavy whipping cream
- 1 tablespoon flour
- 2 tablespoon cinnamon sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg optional
- ½ cup finely chopped pecans optional topping; add before baking to toast
Toppings
- icing from cinnamon roll dough package
- powdered sugar optional, to taste
- maple syrup optional, to taste
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Instructions
- Prepare baking dish and oven. Melt butter and coat a 9x12 baking dish with the melted butter. Note: there will be a generous amount of butter!Preheat oven to 350ºF.
- Make egg coating. In a bowl, beat together eggs, cream, flour, cinnamon sugar, salt, vanilla, and nutmeg (optional).
- Slice dough. Open canned cinnamon rolls, slice each cinnamon roll like a pizza, into eighths.
- Coat dough. Place cinnamon roll pieces into the bowl of egg mixture and toss to thoroughly coat.
- Add dough to pan. Pour dough pieces, coated in egg mixture, into the greased baking dish and spread out evenly. Any remaining egg mixture. Pour or brush egg mixture on top of areas that look like they might get dry.
- Add pecans. (optional) Sprinkle dough with chopped pecans.
- Bake. Place casserole dish on the center rack of the oven and bake for 18-25 minutes or until pieces of dough are light golden brown. (See notes)
- Add icing. When all dough is set, remove casserole from oven and let cool for 5-10 minutes to prevent icing from absorbing into the dough.Warm icing from cinnamon rolls in microwave for 15 seconds; pour evenly over cinnamon roll pieces.
- Add extras. (optional) Sprinkle with powdered sugar or top with maple syrup if desired. Serve warm. Enjoy!
Video
Notes
- Check for doneness. Bake time can vary depending on your pan and the size of the cinnamon rolls. Check a piece in the center—it should be fully cooked with no raw dough. Smaller or deeper pans may need more time.
- For a softer casserole, loosely cover with foil while baking to help retain moisture.
- Add a pinch of salt to the egg and cream mixture to balance the sweetness and enhance the flavors.
Jamie says
This looks yummy and I'm making it for the first time for a bridal shower brunch. It says serves 6-8 people so is the pan nice and full? I want a big full batch so what should I do to serve more people without making 2 pans of it? Just double all ingredients and bake longer or would that be too much that it won't fit into one pan? Kind of a dumb question but I want it to be a full pan to feed more people. Thank you.
Angela G. says
Hey Jamie,
Good question. If you follow the recipe exactly as written and use a 9x12 dish, it will look just like the photo above. If you're looking to double the recipe and you don't want to use two 9x12 dishes, then your best bet would probably be a deep, disposable 10x14 foil pan.
I've actually made this in a bread loaf pan before but the problem is you do have to bake it longer to get the middle cooked all the way and and then it comes out dry. So, keeping it shallow is best.
If you use two 9x12 pans w/ lids (like these Pyrex ones), you could put one on the table, and keep the other one warm in an insulated casserole carrier (like this one), then swap out the dishes when the first one gets low.
Linda says
I’m excited to try this! In your post under “the size of your baking dish matters” you stressed in the recipe that is important to use a 9x12 pan and mention it again in the reply to this lady about using 9x12 pans. I only have 9x13 pans so I was glad to find this comment where you put an amazon link to a Pyrex casserole dish and it’s 9x13. I’ll be making it for Christmas and a party now. Thanks!
Angela G. says
Hi Linda, Vastly different sizes may make a difference (like using a small and deep casserole dish vs. a large and shallow one) but that extra inch shouldn't throw things off too much. Just keep an eye on the dough as it bakes and you should be fine! Have a wonderful Christmas and party!! Thanks for the feedback!
Becky says
When you ssy you reduced the egg what exactly do you mean? So do you use 2 eggs
Angela G. says
Yep, just 2 eggs. Pillsbury's original recipe calls for more but I've found it comes out too eggy and soggy if you use more than 2 eggs.
Amanda says
Can you use milk or half and half instead of heavy whipping cream?
Thanks!
Angela G. says
Yes, you absolutely can. It may not be quite as tasty but it will be healthier as a trade off. 🙂
Kerri says
Can you make this the njght before or does it not work
Angela G. says
Hi Kerri, I haven't tried to make it ahead but I think as long as you cover tightly to keep the egg coating moist, and refrigerate the cinnamon roll pieces it should be fine to bake it the next day. I would toss the pieces before you bake it in case the coating settles though. Enjoy!
Abby says
So so so good. Love this recipe. So easy and so yummy. Thanks for sharing!
Angela G. says
Thanks for the feedback, Abby! Glad you enjoyed it. 🙂
Kristina Webster says
LOVE this recipe !! My son is a picky eater and doesn't normal eat cinnamon rolls but he loved this ! It's definitely a new Christmas tradition in our house ! Thank you !
Angela G. says
Yay! Merry Christmas to you guys!
Sandi says
Also wondering if anyone has prepared it the night before and just popped it in the oven the next morning. Please let me know. I like to do as much prep in advance if possible.
Thanks!! It sounds delicious and I can't wait to make it for our Christmas Eve brunch!!
Angela G. says
Hi Sandi! As long as you refrigerate this, it should hold up fine overnight. The only thing I'd suggest would be to give all those little pieces of coated cinnamon roll a toss in the morning before you pop it in the oven. Enjoy and Merry Christmas!!
Holly says
I did just that last night/this morning. It just needs a little extra bake time, since it's going into the oven cold. Just slide a knife in the center to make sure it's not gooey when you take it out of the oven. Delicious!
Angela G. says
Thanks for the tip about adding time when going in cold. Glad you enjoyed!
Roberta says
When you say slice into 8, what exactly does that mean. 8 skinny cinnamon roll slices or are you dissecting it like a pizza into 8th?
Angela G. says
Hi Roberta, You want to slice each cinnamon roll like a pizza so you end up with 8 chunks. Thanks for asking.
Debbie says
This looks so good. I'm going to try it tomorrow and will be back with review. Thanks for sharing.
Angela G. says
I'd love to hear what you think, Debbie! Hope you enjoy every last bite. 🙂
Steph says
Loved this. Was delicious. How do you storeleftovers after its been baked. Refrigerate or can it be left out
Angela G. says
Glad you enjoyed it! The FDA says you are supposed to throw away unshelled, cooked eggs after sitting out at room temperature for more than two hours. So to be safe I would refrigerate any leftovers and then lightly microwave them when you're ready to eat them. That being said, I live on the food edge a bit and have let mine sit out for longer and lived to tell about it. 🙂
jessica says
The recipe calls for pecans...but the instructions don't tell you where to use them! I just sprinkled them on top and it was pretty good!
Angela G. says
Thanks, Jessica! I just updated the recipe. I revised the recipe instructions the last time I made this and didn't use pecan since my kids don't like them and so forgot to write about them! Oops! Glad you figured out what to do and enjoyed. =)
Sharlene woodruff says
We made this for Christmas morning and it was excellent! The family just loved them and went back for seconds!
Gary says
Instructions are little vague. Use all melted butter? Pour all liquid contents into pan to bake? Baked 25 minutes still soggy, having to bake now an additional 20 minutes because of the liquid. Not good.
Angela G. says
Hi Gary,
Yes, use all the melted butter, there will be extra pooled at the bottom and that is OK.
You do use all of the egg yolk mixture. After coating the cinnamon roll pieces, you pour any remaining mixture over top.
This year I baked half a batch for about 20 minutes uncovered and it turned out perfect. When doubled, it takes longer and so I do cover it until the end so the top doesn't burn... but shouldn't take 45 minutes. Did you thoroughly coat the pieces with the liquid? If not the liquid could have pool at the bottom causing the cook time to be longer.
Codie C says
Could I make this tonight and pop in the oven in the morning? Wasn't sure if it would get too soggy or what the end result would be if I did so.
Angela G. says
Hi Codie,
I have not tried to prep this the night before. It could work if you tightly sealed the container but I would still worry that the egg mixture might dry up a bit over night. I know I'm a little late here, so if you tried this method, let me know how it turned out!
Kori says
This is the second year in a row I am making this for Christmas morning. We love it! It's a new family tradition. Thank you for the recipe.
Angela G. says
Hi Kori,
I'm so glad this recipe has found a place in your family's traditions. We also made it again this Christmas morning for the third year now. =)
Bethany Lykins says
This is the first time that I have made this. All I have to say is......it is delicious. My husband loves it and has gone back for seconds. My five year old daughter really enjoyed it also.
Angela G. says
That's awesome. I appreciate the feedback. I have a 5-year-old and a hubby who loves this too. My 3-year-old also loves it! It's kind of rare to find a dish that we all like so I consider this one a winner in our house. Glad it was a hit in yours as well.
Sue says
This was soooo good! I used only half the cinnamon though as I thought it would be too much since you’re using cinnamon rolls after all. I didn’t have any heavy cream so substituted milk, and it worked just fine. Delicious!
Angela G. says
Hi Sue! Thanks for the feedback and tips! Glad you enjoyed the recipe. 🙂