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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.
Sharon Sluski says
Very good 👍
AntKathy says
A big hit with the family! I only had the smaller packages of cinnamon rolls, so I made it in an 8x11 pan. It probably would have been fine in the larger pan as written. Easy and fast to make! Thank you.
Britney Jones says
This looks incredible! I love making new recipes around the holidays and this one looks like a great one to make! I ask everyone what their favorite recipes are around the holidays, and the dumpster rental guy we were working with said that cinnamon roll casserole was a favorite in his house, so I just had to look it up! Thanks for sharing this recipe - so excited to make it!
Pat says
Made this using orange roots was very good
Cindy says
I would love to add a can of apple pie filling but as it is, we loved it! Thanks for sharing this!
Angela G. says
Apple filling or sliced apples would be great! Glad you enjoyed it. 🙂
Paula says
I just made this recipe for my family and they all LOVED it! I left the maple syrup as an option for them to add after if they wanted to. My daughter has Type 1 Diabetes and she can eat everything (it is not the same as Type 2) but it is always nice to find recipes that don’t have a lot of extra sugars added. My family told me this recipe is a keeper. Thank you for sharing this with us!
Norma says
@Paula, OMGoodness! I was just reading this recipe thinking, "wow, this isn't too bad for my T1D son." Thanks for sharing your comment. Best wishes to your daughter! #warriormomsofT1Dkids
Pam Morris says
So I have my taste buds on this recipe to try but
For some reason I keep tasting eggnog instead of
Milk or cream or heavy cream ect , so my question,
Has anyone tried using eggnog on this recipe, and if so
How was it??? Waiting patiently, starving !!!
Thanks
Heather says
I made this for a quick dessert. Substituted vanilla creamer and heavy cream. It was amazing! Thank you for the recipe!
Deanna Robinson says
Can you make ahead of time and then freeze it?
Angela G. says
Yes, you can. Prepare it but do not bake it. Cover tightly with plastic wrap and freeze. Thaw, remove plastic wrap, then bake as directed.
Brianna says
Can you make this ahead of time, such as the night before?
Angela G. says
Yes, you can prepare it but do not bake it. Cover tightly with plastic wrap and refrigerate. Remove plastic wrap in the morning, then bake as directed.
Linda says
It was delicious and so easy to make. Definitely a keeper
Cindy says
I expected this to be more french-toasty so I was disappointed at first. That being said, it was delicious right out of the oven.
Angela G. says
Hi Cindy, did you coat the cinnamon roll dough in the egg mixture? That's what gives this a French toast like quality. Also, if it's coming out dry, it's likely that it baked too long. You want to bake it just until the center of the casserole is no longer doughy. I hope you give it another try and let me know what you think. Check out the video below the recipe to watch step-by-step how it's made as that might help to see.
Amber says
When making the night before, do I bake them then or the next morning?
Angela G. says
Hi Amber, if preparing the night before, you’ll want to assemble everything, then cover and refrigerate. Bake in the morning or right before you’re ready to eat.
Mackenzie says
Super Easy to make for Mother’s Day brunch! The only thing I did different was I used three 12.4 ounce cans of the regular sized cinnamon rolls to soak up more of the egg mixture! I also cooked it in a 9x13 glass pan! Still turned out perfectly 😊
Angela G. says
Hi Mackenzie, So glad you enjoyed it! Happy Mother's Day!
Leann says
Just made this recipe for Easter! It was amazing! Any idea if I could make this ahead of time and freeze it?
Angela G. says
Hi Leann, so glad you enjoyed it! Yes you could prepare and freeze it. I would freeze it before you bake. You'll need to add additional bake time if baking from frozen or allow time for the dough to thaw before baking.