There’s something special about waking up to the smell of cinnamon. It instantly feels like a slow, cozy morning, even if the day ahead is full. This cinnamon roll casserole brings all of that comfort with almost no work, and it tastes like something you’d serve at a holiday brunch — only easier.
Why This Casserole Works
I love making this when I want something warm, sticky, and comforting without spending half the morning rolling dough. This casserole feels homemade without the effort. The cinnamon rolls stay soft inside, but the edges crisp slightly and soak up the creamy mixture you pour over the top.
The best part? It uses ingredients that are easy to find and easy to work with. It’s the type of breakfast that looks impressive when you set it down on the table, but takes less time than brewing a fresh pot of coffee.
The Flavor That Makes People Smile
There’s no denying that cinnamon is one of those flavors that hits nostalgia instantly. It’s the sweet spice you expect on crisp autumn mornings, holiday gatherings, and lazy weekend breakfasts. When you turn it into a casserole, something magical happens.
The pieces puff up, the cinnamon melts, and the creamy filling binds everything together into a cross between bread pudding and a classic cinnamon roll. Every bite carries warm cinnamon sweetness, a hint of vanilla, and that soft, custardy middle that makes casseroles so comforting.
Ingredients
Serves 8
- 2 cans of refrigerated cinnamon rolls (with icing included)
- 4 large eggs
- 1 cup milk (whole works best)
- ½ cup heavy cream
- ⅓ cup maple syrup or honey
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg (optional)
- Pinch of salt
Topping
- The icing from the cinnamon roll cans
- Extra cinnamon or powdered sugar (optional)
Prep and Cut
Heat your oven to 350°F (175°C). Grease a medium baking dish with butter or nonstick spray.
Open both cans of cinnamon rolls and cut each roll into quarters. You’ll end up with bite-sized pieces that bake evenly and absorb flavor better. Scatter them across your baking dish.
Make the Custard Mix
In a large bowl, whisk the eggs, milk, cream, maple syrup, vanilla, cinnamon, nutmeg, and salt.
The mixture should look smooth and slightly thick. This is the part that transforms the rolls into a casserole instead of just baked dough — they soak up the custard and become rich and fluffy.
Pour and Settle
Pour the custard mixture evenly over the cinnamon roll pieces. Make sure all pieces get coated. Some will float, some will sink; don’t overmix or press anything down.
Let everything sit for 8–10 minutes. This gives the rolls time to absorb the flavors and guarantees a soft center after baking.
Bake to Perfection
Place the dish into the oven and bake for 32–38 minutes.
The top should turn golden brown while the center remains slightly soft but not liquid. If the edges start to brown too quickly, cover lightly with foil for the last 10 minutes.
Cool and Drizzle
Let the casserole cool for 10–15 minutes. If you drizzle icing immediately, it melts into the casserole. If you wait, it holds its shape better on top — choose whichever finish you prefer.
Warm the icing packets slightly so they spread easily, then drizzle generously over the casserole. Sprinkle with powdered sugar or cinnamon if you want a little extra charm.
How to Serve It
This casserole tastes incredible served warm right out of the dish. You can cut large squares for a brunch crowd or scoop smaller portions for a sweet breakfast treat.
Pair it with fresh fruit, hot coffee, or a simple yogurt bowl if you want something lighter on the side.
If you’re serving a group, set a small bowl of extra icing nearby. People will take more.
Extra Tips for the Best Texture
Let It Rest – Even though it smells amazing, give it time to cool a bit before slicing. A short rest helps the casserole firm up without losing any softness.
Use Cream for Richness – You can use only milk, but cream gives the casserole that bakery-style richness that people notice immediately.
Add Extras if You Want – Try adding chopped pecans, small apple pieces, or a handful of raisins when you scatter the cinnamon rolls in the dish. It takes the flavor in a different direction without complicating anything.
Want It Gooier? – Bake for a few minutes less. Want it firmer? Bake a little longer or reduce cream slightly.
Storing and Reheating
Leftovers store wonderfully. Cover and keep in the fridge for 2–3 days.
To reheat, warm slices in the microwave for about 20–25 seconds. If it looks a little dry, drizzle a touch of warm maple syrup over the top before reheating — it brings everything back to life perfectly.
When to Make This
This dish shines during holidays, lazy Sundays, birthdays, potlucks, and “just because” mornings. It’s one of those recipes that never disappoints, especially when you need something satisfying but simple. Kids love it, adults always go back for seconds, and you don’t have to wake up early to make it.
Can I Make This the Night Before?
Yes. Assemble the casserole, cover tightly, and refrigerate overnight. Bake it the next morning as directed, adding 5–8 minutes to the baking time if it’s very cold.
Can I Use Homemade Cinnamon Rolls Instead of Canned?
Absolutely. If you have homemade dough or leftovers from a bakery, use them. Cut into pieces and follow the same steps. The casserole may bake slightly faster because fresh dough tends to absorb liquid differently, so keep an eye on it.
Ingredients
Method
- Open both cans of cinnamon rolls and cut each roll into quarters. You’ll end up with bite-sized pieces that bake evenly and absorb flavor better. Scatter them across your baking dish.
- In a large bowl, whisk the eggs, milk, cream, maple syrup, vanilla, cinnamon, nutmeg, and salt.
- Pour the custard mixture evenly over the cinnamon roll pieces. Make sure all pieces get coated. Some will float, some will sink; don’t overmix or press anything down.
- Let everything sit for 8–10 minutes.
- Place the dish into the oven and bake for 32–38 minutes.
- The top should turn golden brown while the center remains slightly soft but not liquid. If the edges start to brown too quickly, cover lightly with foil for the last 10 minutes.
- Let the casserole cool for 10–15 minutes. If you drizzle icing immediately, it melts into the casserole. If you wait, it holds its shape better on top — choose whichever finish you prefer.
