This Cinnamon Roll Breakfast Casserole recipe was born during a chaotic family holiday when I needed to feed a houseful of guests without missing the morning festivities. I’d been experimenting with breakfast casseroles for years, but when I combined refrigerated cinnamon rolls with a rich custard, magic happened. My nephew, typically a picky eater, asked for thirds that morning, and now it’s requested at every family gathering.
Make-Ahead Cinnamon Roll Breakfast Casserole
Transform refrigerated cinnamon rolls into a decadent bread pudding-like breakfast casserole that can be prepped overnight.
Prepare the Baking Dish
Grease a 9x13-inch baking dish with butter or cooking spray. Set aside the icing packets that come with the cinnamon rolls.
Cut the Cinnamon Rolls
Open the tubes of cinnamon rolls and cut each roll into 6 pieces (you'll have about 36 pieces total). Arrange half of the pieces evenly in the prepared baking dish.
Make the Custard Mixture
In a medium bowl, whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Assemble the Casserole
Pour half of the egg mixture over the cinnamon roll pieces in the dish. If using pecans, sprinkle half over the first layer. Add the remaining cinnamon roll pieces to create a second layer. Pour the remaining egg mixture evenly over the top and sprinkle with remaining pecans if using. Drizzle with the melted butter.
Refrigerate Overnight
Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight (up to 12 hours).
Bake
When ready to bake, preheat the oven to 350°F. Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats. Remove the plastic wrap and bake for 30-35 minutes, until the casserole is puffed and golden, and the center is set.
Prepare the Icing
While the casserole bakes, place the reserved icing packets in a microwave-safe bowl. Microwave on 50% power for 30-45 seconds, or until warm and pourable.
Finish and Serve
Remove the casserole from the oven and immediately drizzle with the warmed icing. Allow to cool for 5 minutes before serving to let the icing set slightly.
Cinnamon Roll Casserole, A Delicious Breakfast, Brunch or Dessert
Learn how to make an easy and delicious cinnamon roll casserole that's perfect for breakfast, brunch, or even dessert using refrigerated cinnamon rolls and a custard mixture
What makes this casserole so brilliant is how it transforms ordinary refrigerated cinnamon rolls into something extraordinary with minimal effort. Have you noticed how traditional cinnamon rolls can dry out when baked? This method solves that problem completely. The egg-cream mixture creates a luscious, bread pudding-like texture while preserving the distinct cinnamon swirls. Plus, assembling it the night before means you just pop it in the oven for a stress-free morning.
Each spoonful delivers a perfect balance of textures—crispy, caramelized edges and a soft, custard-soaked center infused with warm cinnamon and vanilla. The maple syrup adds depth that complements the sweet cream cheese icing, creating layers of flavor that store-bought rolls simply can’t achieve on their own. Serve it with fresh berries for a lovely contrast of bright acidity against the rich sweetness.
This casserole isn’t just convenient; it’s transformative for special occasions. The aroma of cinnamon and vanilla filling your home creates an immediate sense of warmth and welcome. Make it extra special by adding chopped pecans between layers or a sprinkle of orange zest in the custard. Your family will be creating excuses for gatherings just to experience this breakfast again!
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