Breakfast Cinnamon Roll Casserole combines soft cinnamon rolls, a rich vanilla egg custard, brown sugar, and warm cinnamon in one easy baked dish. The top becomes lightly golden while the pieces underneath stay soft, tender, and custardy, with pockets of cinnamon-sugar flavor throughout.
This version uses refrigerated cinnamon rolls for convenience and finishes with the included icing after baking. It can be assembled ahead and refrigerated overnight, making it especially useful for holiday mornings, weekend brunches, and family breakfasts.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Additional Time: 8 hours
- Total Time: 8 hours 50 minutes
- Yield: 1 9-inch × 13-inch casserole
- Servings: 10
- Difficulty: Easy
What Makes This Recipe Work
- Cinnamon roll pieces absorb the custard: Their soft texture allows them to soak up the egg mixture without becoming completely mushy.
- A combination of milk and cream creates richness: The cream gives the custard a fuller texture while milk keeps it from becoming overly heavy.
- Brown sugar reinforces the cinnamon flavor: Its caramel-like sweetness complements the cinnamon rolls and adds depth.
- Overnight chilling improves flavor and texture: The custard has more time to penetrate the bread, producing a soft center after baking.
- The icing provides a sweet finish: Drizzling it over the warm casserole recreates the familiar flavor of a glazed cinnamon roll.
Tools for This Recipe
- 9-inch × 13-inch baking dish
- Large mixing bowl
- Whisk
- Rubber spatula
- Small microwave-safe bowl
- Plastic wrap or aluminum foil
Ingredient Notes
- ■ Refrigerated cinnamon rolls: They provide the bread base, cinnamon filling, and finishing icing in one convenient package.
- ■ Whole milk: Milk creates the main custard base while keeping the casserole tender; two-percent milk can substitute.
- ■ Heavy cream: Cream adds richness; it can be replaced with an equal amount of whole milk for a lighter casserole.
- ■ Brown sugar: Light or dark brown sugar can be used; dark brown sugar will produce a deeper caramel note.
- ■ Eggs: Eggs set the custard around the cinnamon roll pieces; there is no reliable egg-free substitution.
Step-by-Step Method
- Prepare the baking dish. Lightly grease a 9-inch × 13-inch baking dish. Open the cinnamon roll cans and reserve the icing containers. Cut each cinnamon roll into 6 pieces, giving you about 24 pieces total.
- Arrange the cinnamon rolls. Spread the cinnamon roll pieces evenly in the prepared baking dish. Keep them in a mostly single layer with some pieces touching; they will expand as they bake.
- Make the custard. In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, and salt. Whisk until the brown sugar is mostly dissolved and the mixture looks smooth.
- Pour over the rolls. Slowly pour the custard evenly over the cinnamon roll pieces. Use a rubber spatula to gently press down any pieces that are sitting completely dry on top. Do not compress the rolls heavily.
- Chill overnight or bake immediately. For the best make-ahead texture, cover the dish tightly and refrigerate for 8 hours or overnight. If you are baking the casserole the same day, let it stand for about 15 minutes after adding the custard before baking.
- Preheat the oven. When ready to bake, preheat the oven to 350°F (175°C). If the casserole has been refrigerated overnight, remove it from the refrigerator while the oven heats.
- Bake the casserole. Bake uncovered for 35 to 40 minutes, until the top is golden brown and the center looks set rather than liquid. An instant-read thermometer inserted into the center should register at least 160°F (71°C).
- Warm the icing. While the casserole rests, transfer the reserved icing to a small microwave-safe bowl. Warm it for about 5 to 10 seconds, just until it becomes easier to drizzle. Do not overheat it.
- Finish and serve. Let the casserole stand for 5 minutes, then drizzle the warmed icing evenly over the top. Slice or scoop into 10 servings and serve warm.
Make-Ahead and Storage Notes
- Cover leftover casserole tightly and refrigerate within 2 hours of baking. Store for up to 4 days.
- For make-ahead preparation, assemble the casserole, cover it tightly, and refrigerate for up to 12 hours before baking.
- The baked casserole can be frozen for up to 1 month; cool completely, wrap tightly, and freeze in a freezer-safe container.
FAQ
Can I make Breakfast Cinnamon Roll Casserole the night before?
Yes. Assemble the casserole, cover it tightly, and refrigerate it for up to 12 hours.
Can I bake this casserole without chilling it overnight?
Yes. Let the assembled casserole stand for about 15 minutes so the cinnamon roll pieces can begin absorbing the custard, then bake as directed.
Can I use milk instead of heavy cream?
Yes. Replace the 1/2 cup heavy cream with 1/2 cup whole milk.
Why is the center still wet after baking?
The casserole may need additional baking time, especially if it was very cold when placed in the oven. Continue baking in 5-minute increments until the center is set and reaches at least 160°F (71°C).
Can I freeze Breakfast Cinnamon Roll Casserole?
Yes. Freeze the baked, cooled casserole for up to 1 month in a tightly wrapped freezer-safe container.
Ingredients
Method
Method
- Prepare the baking dish: Lightly grease a 9-inch × 13-inch baking dish. Open the cinnamon roll cans and reserve the icing containers. Cut each cinnamon roll into 6 pieces, giving you about 24 pieces total.
- Arrange the cinnamon rolls: Spread the cinnamon roll pieces evenly in the prepared baking dish. Keep them in a mostly single layer with some pieces touching; they will expand as they bake.
- Make the custard: In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, and salt. Whisk until the brown sugar is mostly dissolved and the mixture looks smooth.
- Pour over the rolls: Slowly pour the custard evenly over the cinnamon roll pieces. Use a rubber spatula to gently press down any pieces that are sitting completely dry on top. Do not compress the rolls heavily.
- Chill overnight or bake immediately.
