Go Back
Easy Cinnamon Roll Casserole with store-bought rolls, topped with icing and maple syrup.

Cinnamon Roll Casserole

A cozy, baked breakfast that combines cinnamon rolls and a creamy custard, perfect for family gatherings or a relaxing morning treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package refrigerated cinnamon rolls You can substitute with biscuit dough or day-old brioche.
  • 4 large eggs Room temperature for better custard texture.
  • 1 cup heavy cream Can be substituted with half-and-half or non-dairy milk.
  • 1 cup sugar White sugar works traditionally, but brown sugar adds a deeper flavor.
  • 2 teaspoons vanilla extract Almond extract can be used as a substitute for additional flavor.
  • 2 teaspoons ground cinnamon Ensure cinnamon is fresh for best flavor.
  • 1 pinch nutmeg Optional, adds warmth to the dish.
For the Glaze
  • 1 cup powdered sugar Adjust the thickness with milk.
  • 2 tablespoons non-dairy milk For a dairy-free option.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Cut the cinnamon rolls into quarters and place in a greased baking dish.
  3. In a bowl, whisk together the eggs, cream, sugar, vanilla, cinnamon, and nutmeg.
  4. Pour the egg mixture evenly over the cinnamon roll pieces, ensuring they are well coated.
Baking
  1. Bake in the preheated oven for 25-30 minutes or until puffed and golden.
  2. If the top is browning too quickly, loosely cover with foil.
Glazing
  1. While the casserole is baking, prepare the glaze by mixing powdered sugar with non-dairy milk until smooth.
  2. Drizzle the glaze over the casserole while warm for the best texture.

Notes

For make-ahead preparation, assemble everything the night before and refrigerate. Bake in the morning after preheating the oven. This can also be frozen for later use.