Cinnamon Roll Casserole

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Servings: 8 Serves

Course: Breakfast, Dessert

Cuisine: French

Ingredients Method Notes

Ingredients

2 cans refrigerated cinnamon rolls
4 large eggs
1 cup milk
½ cup heavy cream
⅓ cup maple syrup or honey
1 tablespoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of salt

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.

Notes

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.