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Cinnamon Roll Casserole

Easy Cinnamon Roll Casserole Recipe

This Easy Cinnamon Roll Casserole is a warm, gooey, and comforting dish that tastes like a cross between a classic cinnamon roll and a decadent French toast bake. Using refrigerated cinnamon roll dough as a shortcut, it delivers homemade taste with a fraction of the effort, making it perfect for a special breakfast or brunch. It’s a guaranteed crowd-pleaser that is simple enough for anyone to make.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • Two 12.4-ounce cans Refrigerated Cinnamon Rolls (with icing set aside)
  • Four large eggs
  • Half a cup of whole milk
  • Half a cup of heavy cream
  • A teaspoon of pure vanilla extract
  • Half a cup of Powdered Sugar (optional)
  • Two tablespoons of milk (for optional icing)

Equipment

  • 9x13 inch baking dish
  • medium bowl
  • Small bowl
  • Whisk
  • Spatula
  • Knife or kitchen scissors

Method
 

Instructions
  1. Prep Your Oven and Dish: First things first, get your oven preheating to 375°F (190°C). Grab a 9x13-inch baking dish (or a similar 3-quart dish) and give it a good grease with butter or nonstick spray. This step is crucial to prevent sticking!
  2. Cut the Cinnamon Rolls: Open up your cans of cinnamon rolls and set the icing packets aside for later. Separate the rolls and cut each one into quarters. Just use a sharp knife or even kitchen scissors for this. Scatter the dough pieces evenly in your prepared baking dish.
  3. Mix the Custard: In a medium-sized bowl, crack the four eggs and give them a good whisk. Pour in the milk, heavy cream, and vanilla extract. Whisk everything together until it’s smooth and well combined. You’re looking for a consistent, pale yellow liquid.
  4. Pour and Soak: Gently pour that beautiful custard mixture all over the cinnamon roll pieces in the dish. Try to cover them as evenly as possible. You can gently press down on the dough with a spatula to make sure every piece gets a chance to soak up some of that liquid gold.
  5. Bake to Perfection: Place the dish in your preheated oven and bake for about 25 to 30 minutes. You’ll know it’s done when the center is set (doesn’t jiggle too much) and the top is a lovely golden brown.
  6. Prepare the Icing and Serve: While the casserole is baking, you can prepare the extra icing. In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk until smooth. Once the casserole is out of the oven, let it cool for a few minutes. Then, drizzle it with both the icing from the cans and your homemade glaze. Serve warm!

Notes

For best results, let the casserole sit for 5-10 minutes before baking to ensure the dough soaks up the custard. Be careful not to overbake; a slight wobble in the center is okay as it will set while cooling. The casserole can be assembled the night before and refrigerated for a convenient morning bake. Variations include adding toasted nuts, fruit like apples or berries, or a brown sugar topping.