Cinnamon Roll Casserole
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Cinnamon Roll Casserole is a decadent breakfast treat made with cinnamon rolls, egg, milk, and vanilla. Perfect to make ahead for holidays!
This cinnamon roll breakfast bake is one of our favorites. I love how simple it is and that it can be made ahead of time, and the rest of the family loves how gooey, cinnamony and delicious it is!
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Cinnamon Roll Casserole
Cinnamon Roll Casserole
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Cinnamon Roll Casserole Ingredients
- Cinnamon roll dough – Find this in the refrigerated section of your market. Icing packet will be included.
- Eggs – Large or extra large.
- Vanilla extract – Real vanilla extract, not imitation.
- Milk – My preference is whole milk, but lowfat or skim will also work.
If you love cinnamon rolls, try these cinnamon roll cookies next!
How do you make cinnamon roll breakfast bake? (Step-by-step)
⭐ First, cut rolls into bite size pieces, then place them in an 8×8 baking dish.
⭐ Next, whisk together eggs, vanilla, and milk. Pour over casserole.
⭐ Then, bake until rolls are browned, and custard and dough are cooked through.
⭐ Finally, spread icing from package over the entire dish.
Preparation
Can you prepare a cinnamon roll bake ahead of time?
Yes, you can put it all together the night before and keep covered in the refrigerator to bake in the morning. I would not make it more than one day in advance.
What can I use instead of milk?
You can use heavy cream, half and half, soy milk, cashew milk, almond milk, or even coconut milk.
Storage and leftovers
How long will a cinnamon roll French toast casserole last?
This will keep in the refrigerator up to 3 or 4 days after being baked, or up to 3 months.
How do you freeze the casserole?
Allow it to cool to room temperature, then seal with a lid or wrap tightly with foil. Freeze for up to 3 months for best results.
Defrost overnight in the refrigerator and then bake at 350F until warmed throughout.
How should I reheat leftovers?
For individual portions, reheat in the microwave on high power for 30 – 60 seconds. For reheating the whole casserole dish, bake at 350F for about 15 minutes, until warmed through.
Tips and Tricks
🥄 Try adding some small spoonfuls of cream cheese through out the casserole for a richer flavor.
🎃 Make it with the specialty rolls that come out during the year like pumpkin spice or chocolate.
🍓 Use fruit to liven things up. Try it with fresh or frozen blueberries or strawberries baked in.
🔀 Add your own twist like topping with homemade pumpkin pie spice or cream cheese frosting.
Serving suggestions
I like to serve this for holiday breakfasts when we have lots of family in town alongside this hash brown breakfast bake and a pan of bacon cooked in the oven. If we’re feeling really fancy and brunchy, I’ll also whip up a batch of ginger ale sherbet punch.
More delicious breakfast recipes
- Pumpkin spice bread
- Strawberry breakfast rolls
- Apple butter pancakes recipe
- Easy blueberry muffins
- Cinnamon rolls made with crescent dough
- Cinnamon roll waffles recipe
- See all our breakfast recipes!
Other casserole recipes to try
- Frito pie casserole
- Classic green bean casserole
- Hot chicken salad with cornflakes
- Reuben sandwich casserole
- Enchilada casserole with chicken
- See all our yummy casserole recipe ideas
Tools we love
- Glass casserole dish – This is the one picture, it comes with a lid and can go from freezer to oven. LOVE. IT.
- Hand blender – This is possibly my most used kitchen gadget. Use it to make quick work of the custard!
- Spatula – A classic steel spatula is just what you need to get the perfect piece.
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How to Make Cinnamon Roll Casserole
Cinnamon Roll Casserole Recipe
Ingredients
- 2 tubes cinnamon rolls net weight 13 ounces each
- 4 eggs
- 2 teaspoons vanilla
- 1 ½ cups milk
Instructions
- Remove rolls from pressurized tubes and set icing aside. Cut individual rolls into bite sized pieces (5 - 6 pieces per roll). Place pieces in an 8x8 casserole dish.
- Whisk or blend together the eggs, vanilla, and milk. Pour over the rolls.
- Bake on the mid-lower rack at 350F for 30-35 min until browned and set. Spread icing over top while still warm.
Video
Notes
Nutrition
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Cinnamon Roll Casserole
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This will be perfect for Christmas mornings! A sure way to get the older kids motivated to get out of bed.
Our favorite to make for company!! It’s always a hit & great for breakfast or dessert!
I will surely make this with my cinnamon rolls! Definitely more filling than cooking them by package directions!
I am really excited to try this on Thanksgiving morning- My hubby loves Cherry rolls and I thought I would add some cherry pie filling on top do you think I need to reduce some of the liquid? if so what?
No, I don’t think I would reduce the liquid. Would love to hear how it turns out!
Curd was not absorbed at all. It all sank to the bottom and congealed. Took forever to cook. Really disappointed.
I’m so sorry to hear it didn’t work for you, we’ve never had this result! 🙁
I followed the recipe exactly, with the exception of using 2% milk instead of whole milk. Did I mess up if the bottom turned into scrambled eggs?? Was it supposed to do this? It was very delicious still, but I’m wondering if this was supposed to happen since this was my 1st time making this dish.
The lower fat milk will make it less ‘custardy’ but it definitely shouldn’t be scrambled eggs at the bottom. Sounds like your cinnamon rolls didn’t soak up the custard for some reason.
My eggs also settled on the bottom. I see half and half for milk. I use it in bread pudding all the time. I think the wet cinnamon rolls just didn’t absorb the wet ingredients 😳
Not sure what went wrong. Used 2%. Wondering if this needs to sit before cooking to absorb the liquid better. Ended up being cinnamon rolls on top and scrambled eggs on the bottom. Still tasted good.
same thing happened to me. cinnamon roll part was good but took the scrambled egg part off.
Wicked delicious and fluffy!! I also keep having the error where my eggs just sink to the bottom and it’s like scrambled eggs, but the top stays okay! It’s also easy to just scrape the eggy part of
What if you baked the cinnamon rolls before cutting them into pieces? Then they might better absorb the custard.
I’ve not made this yet, but will try it thinking about deleting one of the eggs and backing off the milk to one cup instead of one and a half. Maybe things won’t be so soggy in the bottom.