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Whip up a cozy cinnamon roll casserole with just a few ingredients. This easy breakfast treat is perfect for brunch, holidays, and cozy mornings!
A Quick and Cozy Breakfast Treat
This cinnamon roll casserole is pure, sweet, breakfast bliss – think the texture of bread pudding, with the warm and inviting flavors of a fresh cinnamon roll. It’s perfect for brunch, special occasions like Christmas morning, or any time, really! I love making this casserole because it’s easier and quicker than making classic cinnamon rolls, and you still get all of the same great flavors. It’s also so easy to portion out – just grab the nearest spoon or spatula and cut (or scoop) the size piece you want (I’ll take the biggest piece, thanks)!
Cinnamon Roll Casserole Ingredients
This easy breakfast casserole recipe uses only a handful of ingredients to make:
- Half and half – or heavy whipping cream, if you want a richer flavor.
- Eggs – adds structure to the casserole and brings all the ingredients together.
- Vanilla extract – pure adds the best flavor, but imitation works great too.
- Cinnamon – my favorite spice. This adds that signature cozy and festive flavor to the dish.
- Granulated sugar – adds extra sweetness.
- Butter – either salted or unsalted works fine.
- Refrigerated cinnamon rolls
- Chopped pecans – optional, but adds great crunch and texture.
How to Make Cinnamon Roll Casserole
Follow these easy steps to whip up this delicious breakfast casserole:
- Step 1: Preheat your oven to 350℉. While it is preheating, whisk together half and half, eggs, vanilla extract, cinnamon, and sugar in a small mixing bowl.
- Step 2: Melt butter and pour into a 9×13 baking dish. Take the cinnamon rolls out of their packaging, setting the icing aside. Cut the individual cinnamon rolls into 8 equal-sized pieces each. Place the cut-up pieces evenly over the melted butter in the baking dish.
- Step 3: Pour the egg mixture over the top of the cinnamon roll pieces, filling in any empty gaps.
- Step 4: Sprinkle pecans on top (optional) and bake for 25-28 minutes until golden brown and baked completely through.
- Step 5: Let cool for 5 minutes and then drizzle icing over the top.
Make the Casserole Ahead of Time
This cinnamon roll casserole recipe can be made the night before. Prepare the casserole before baking (up through step 3), then cover and refrigerate. I actually think it turns out better and more custard-y when it sits overnight. The dough has more time to soak up the liquid, making the casserole more moist and delicious. In the morning, simply remove from the fridge and bake! It couldn’t be easier!
Tips and Suggestions for Making Cinnamon Roll Casserole
Topping Ideas – I like to top with pecans, but walnuts or almonds can also be used. You can also serve this dish with ice cream to make it more of a dessert. Other topping ideas could include fresh berries, whipped cream, caramel, or even a drizzle of chocolate!
Cream Cheese Icing – For a sweeter, more decadent casserole, try making a cream cheese icing to go on top. Follow our simple recipe for cream cheese icing for the best version!
Leftovers – Although this tastes best right out of the oven, you can reheat any leftovers by placing them in the oven at 350℉ for about 15 minutes, until warmed up. You can also re-heat in the microwave for 30 seconds at a time until heated through. Add more icing over the top if desired.
More Breakfast Casserole Ideas
Eggs Benedict Casserole
Easy Breakfast Casserole
Apple Bread Pudding
Caramel Apple French Toast Casserole
Crockpot Breakfast Casserole
Brioche French Toast Casserole
Monte Cristo Casserole
California Breakfast Casserole
Cinnamon Roll Casserole
Ingredients
- 2 (12.4 oz) cans refrigerated cinnamon rolls (with icing included)
- 1/2 cup half and half (or heavy whipping cream)
- 4 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 cup granulated sugar
- 4 tablespoons butter
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350℉.Melt butter and pour into a 9×13 baking dish. Remove cinnamon rolls from packaging and set icing aside. Cut each individual cinnamon roll into 8 equal pieces and place evenly into the baking dish over the melted butter.
- In a small mixing bowl, whisk together half and half, eggs, vanilla extract, cinnamon, and sugar. Whisk until smooth and well combined.
- Pour egg mixture evenly over the cinnamon rolls, filling in all empty gaps.
- Sprinkle pecans evenly over the top, then bake for 25-28 minutes or until cooked through and golden brown.
- Allow to cool for 5 minutes, then drizzle icing over the top before serving.
