Cinnamon Roll Casserole

Cinnamon Roll Casserole made with cinnamon rolls, eggs, cream, cinnamon, vanilla, pecans, and maple syrup. Comfort food perfection.

this Recipe

Alright, so let me just start by saying that I did not plan on making Cinnamon Roll Casserole for Christmas morning. Not even close. But, you know how the holidays go—everyone’s exhausted from all the wrapping and prepping and random relatives dropping by at all hours. And that particular Christmas morning, I was pretty much running on fumes and coffee. Mostly coffee.

So, picture this: It’s Christmas morning, my kids are way too hyped up on excitement and sugar (thanks, stocking candy), and I’ve got this vision of a cozy breakfast that’s somehow fancy yet low-effort. Something that screams “holiday magic” but also lets me sit down and enjoy a cup of coffee before it goes cold. Is that too much to ask? Apparently, yes.

Because the cinnamon rolls I was planning to make from scratch? Yeah, that dough was a disaster. Like, straight-up won’t-rise-and-is-now-a-rock disaster. And after a brief, sugar-deprived tantrum—I decided to improvise.

I had two cans of refrigerated cinnamon rolls in the fridge (total lifesavers), and I figured, why not just toss them into a dish with a bunch of creamy, sweet goodness and see what happens? And you know what? It was perfect. Like, ridiculously perfect.

The kids inhaled it, my husband went back for seconds, and I finally got to drink my coffee while it was still hot. And now, this Cinnamon Roll Casserole has become a tradition. Because even though I’d like to pretend I’m organized and have it all together… I really, really don’t. And that’s okay.

Why You’ll Love This Cinnamon Roll Casserole Recipe?

You know how sometimes a recipe just hits all the right notes? This Cinnamon Roll Casserole is exactly that. First off, it’s easy. Like, you-can-make-it-half-asleep easy. I mean, if I could pull it off on Christmas morning with kids bouncing off the walls, you’ve definitely got this.

But beyond that, it’s got everything you want in a cozy breakfast treat. It’s soft and gooey in the middle, with just the right amount of crispiness around the edges. And the icing drizzled over the top? Literal heaven. I swear it’s the kind of sweetness that makes you close your eyes and just… savor.

And the best part? You can mess around with it. Add chocolate chips, berries, caramel—whatever makes you happy. No pressure to make it perfect. Because, honestly, perfect is overrated.

Ingredient Notes:

Alright, let’s break down the magic:

• Butter (¼ cup, melted): Keeps everything from sticking and adds richness. And I mean… butter just makes everything better, doesn’t it?

• Cinnamon Rolls (2 cans): Yes, the store-bought kind. No, I don’t feel guilty about it. The refrigerated rolls make this recipe doable even on the most chaotic mornings.

• Eggs (4 large): They help hold everything together and give the casserole that custardy, bread-pudding-like texture.

• Heavy Cream (½ cup): Adds extra creaminess and richness. Honestly, I could drink heavy cream straight from the carton.

• Cinnamon (2 teaspoons): Because you can’t call it a cinnamon roll casserole without a solid hit of cinnamon.

• Vanilla Extract (2 teaspoons): Adds warmth and depth. And I always add a little extra because… why not?

• Pecans (1 cup, chopped): For that satisfying crunch. But if you’re allergic or just not a fan, skip them. No judgment here.

• Maple Syrup (¼ cup): Adds sweetness and gives it that cozy, breakfast-y vibe. Plus, it makes the whole thing feel a little fancy.

Pro Tip: If you’re feeling extra indulgent, try adding a drizzle of caramel sauce on top. Or if you’re like me and can’t decide between maple syrup and caramel... use both. No one’s judging.

How To Make Cinnamon Roll Casserole?

Honestly, if you can open a can and stir a few things together, you’re good to go.

Step 1: Preheat & Butter Up
Preheat your oven to 350°F (175°C). Pour the melted butter into a 9×13-inch baking dish and swirl it around. Because, let’s face it, nothing’s worse than scraping a sticky mess out of a pan.

Step 2: Chop & Scatter
Cut each cinnamon roll into eight pieces. Just chop and toss—no need for precision here. Spread them out evenly in the dish. And don’t even think about tossing that icing—set it aside for later.

Step 3: Make the Custard
Whisk together the eggs, heavy cream, cinnamon, and vanilla in a bowl. Pour it over the cinnamon roll pieces. Make sure everything gets soaked.

Step 4: Add Toppings
Sprinkle the chopped pecans over the top and drizzle with maple syrup. The pecans get all toasty and delicious in the oven, so don’t skip them unless you absolutely have to.

Step 5: Bake
Bake for about 25 minutes. And try not to hover over the oven door like I always do.

Step 6: Drizzle That Icing
Warm the icing in the microwave for about 10 seconds and drizzle it over the casserole. The more, the better.

Storage Options:

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Just pop it in the microwave or oven to reheat.

• Freezer: You can freeze it for up to 2 months, but honestly? It’s way better fresh.

Variations and Substitutions:

• Swap pecans for walnuts or chocolate chips.

• Add fresh berries or bananas.

• Drizzle with caramel or chocolate sauce.

What to Serve with Cinnamon Roll Casserole?

• Fresh fruit (if you’re pretending to be healthy).

• Crispy bacon or sausage (for the salty-sweet combo).

• More icing. Always more icing.

Frequently Asked Questions:

Can I make this ahead of time?
Yes, absolutely. Just assemble it and bake it fresh when you’re ready.

Can I make this dairy-free?
Yep. Just swap the butter and cream for dairy-free versions.

Can I add extra icing?
Always. Just always.

There you have it. A Cinnamon Roll Casserole that’s everything you want in a breakfast—sweet, cozy, and just a little over-the-top. If you try it, let me know if you go classic or get wild with the toppings. I’m always looking for excuses to make this again.

Keep the Flavor Coming – Try These:

Stuffed Cabbage Rolls

Sweet & Savory Raspberry Cream Cheese Coffee Cake

Homemade Cinnamon Rolls Recipe

Cinnamon Roll Casserole

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Additional Time 15 minutes mins

Total Time 55 minutes mins

This Cinnamon Roll Casserole combines refrigerated cinnamon rolls, heavy cream, eggs, cinnamon, vanilla, pecans, and maple syrup for a rich, indulgent breakfast or brunch dish. Perfectly sweet and warmly spiced with a soft, gooey texture.

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12 Servings

Ingredients

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• Butter: ¼ cup melted
• Refrigerated Cinnamon Rolls: 2 12.4-ounce cans, with icing reserved
• Eggs: 4 large
• Heavy Cream: ½ cup
• Ground Cinnamon: 2 teaspoons
• Vanilla Extract: 2 teaspoons
• Pecans: 1 cup chopped
• Maple Syrup: ¼ cup

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Instructions

 

Prepare Baking Dish:

1. Preheat the oven to 350°F (175°C). Pour the melted butter into a 9x13-inch heat-resistant glass baking dish, ensuring the bottom is evenly coated.

Arrange Cinnamon Roll Pieces:

1. Cut each cinnamon roll into eight equal pieces and spread them evenly over the bottom of the prepared baking dish. Set the icing aside for later use.

Prepare Egg Mixture:

1. In a large mixing bowl, whisk together the eggs, heavy cream, ground cinnamon, and vanilla extract until thoroughly combined.

Assemble Casserole:

1. Pour the egg mixture evenly over the cinnamon roll pieces, ensuring all pieces are coated. Sprinkle the chopped pecans over the top and drizzle with maple syrup.

Bake:

1. Bake the casserole in the preheated oven for approximately 25 minutes or until golden brown and fully set. Remove from the oven and allow it to cool for 15 minutes.

Add Icing:

1. Microwave the reserved icing for 10 to 15 seconds until slightly melted. Drizzle the warmed icing evenly over the cooled casserole.

Serve:

1. Serve the Cinnamon Roll Casserole warm. It pairs excellently with fresh fruit, whipped cream, or additional maple syrup if desired.

Notes

To make this Cinnamon Roll Casserole gluten-free, replace the refrigerated cinnamon rolls with a gluten-free variety. Additionally, confirm that all other ingredients, particularly the icing and maple syrup, are certified gluten-free to avoid cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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