Cinnamon Roll Casserole Recipe

I’ve got to tell you, this Cinnamon Roll Casserole Recipe quickly became one of my absolute favorite weekend brunch treats. It’s like taking that beloved cinnamon roll flavor and turning it into a warm, cozy bake that feels like a big hug in breakfast form. Whether you’re feeding a crowd or just want to spoil yourself, this casserole hits all those sweet, buttery, gooey notes that are near impossible to resist.

What makes this Cinnamon Roll Casserole Recipe especially great is how easy it is to throw together without sacrificing that homemade feel. I love making it for holidays or lazy Sunday mornings because it comes together fast and still wows every time. Plus, since you use refrigerated cinnamon rolls, it’s a total timesaver compared to making dough from scratch!

Ingredients You’ll Need

The ingredients here come together to create this perfect balance of rich, sweet, and cinnamon-spiced yumminess. Most of these are pantry staples or easily found in your store’s baking aisle, and the refrigerated cinnamon rolls really simplify the process while still delivering that bakery flavor.

• Butter: Melted butter adds a luscious richness and helps everything brown nicely on top.
• Refrigerated cinnamon rolls: I always grab the Pillsbury brand—they bake up soft and fluffy with the perfect cinnamon swirl.
• Large eggs: Eggs bind the casserole together and give it a nice custardy texture.
• Milk: Adds creaminess, making the whole dish silky and moist.
• Vanilla extract: Just a touch elevates that warm cinnamon flavor and adds depth.
• Cinnamon: A little extra cinnamon never hurts—sprinkle it in for a more intense spicy kick.
• Maple syrup: This adds natural sweetness and a subtle complexity you don’t get from sugar alone.
• Icing from the cinnamon rolls: The icing drizzle is the perfect finishing touch for sticky, sweet goodness.

Variations

One of the things I really love about this Cinnamon Roll Casserole Recipe is how easy it is to tweak it for different tastes or dietary needs. I often like to make it my own with little twists, and you totally should too—this dish invites creativity!

• Nutty Delight: Once, I sprinkled chopped pecans over the top before baking—adding crunch was a game changer!
• Fruit Boost: Toss in fresh or frozen berries between cinnamon roll pieces for bursts of tartness that balance the sweetness.
• Dairy-Free Swap: I’ve swapped regular milk for almond milk and used a vegan buttery spread successfully when friends come over with allergies.
• Spiced Up: Adding a pinch of nutmeg or cardamom really amps up the warm spice notes if you want to impress guests.
• Lower Sugar: Try using sugar-free maple syrup or skip the maple syrup if you want a slightly less sweet version.

How to Make Cinnamon Roll Casserole Recipe

Step 1: Prep Your Pan and Cinnamon Rolls

Start by preheating your oven to 350°F (175°C) and buttering a 9×13 baking dish well. Then, grab your refrigerated cinnamon rolls and cut each one into about eight pieces. I find cutting them into bite-sized chunks helps them soak up the custard and bake evenly, which keeps every bite deliciously soft and gooey.

Step 2: Whisk the Custard Mixture

In a medium bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and maple syrup until smooth. This mixture is key because it soaks into the cinnamon roll pieces like a dream, giving the casserole that rich, custardy texture you want without being soggy.

Step 3: Assemble the Casserole

Scatter the chopped cinnamon roll pieces evenly in the buttered dish. Pour your custard over the top, making sure everything gets nice and coated. Then drizzle the melted butter all over before popping it in the oven. The butter helps create a golden brown crust on top that’s just irresistible.

Step 4: Bake and Ice It Up

Bake for about 40-45 minutes, or until the top is golden and the custard is set but still soft when you gently press it. Watch closely toward the end to avoid overbaking. Once it’s out and slightly cooled, spread or drizzle the included cinnamon roll icing over the top—this classic sweet glaze is what takes it from tasty to unforgettable.

How to Serve Cinnamon Roll Casserole Recipe

Garnishes

I like finishing off my cinnamon roll casserole with a few extra touches like a sprinkle of chopped nuts or a dusting of cinnamon. Sometimes, a little fresh fruit on the side, like sliced strawberries or blueberries, adds a fresh contrast to that rich sweetness.

Side Dishes

To make this casserole a full brunch spread, I usually serve it alongside crispy breakfast bacon or hearty scrambled eggs. A cup of black coffee or spiced chai tea is the perfect beverage partner.

Creative Ways to Present

For holiday occasions, I sometimes add edible flowers or fresh mint to the serving platter to make it look extra festive and inviting. You can also serve single portions in ramekins for a cute, personalized touch.

Make Ahead and Storage

Storing Leftovers

Leftover casserole stores really well in the fridge—just cover it tightly with plastic wrap or transfer to an airtight container. In my experience, it stays delicious for up to 3 days, though I rarely have leftovers that long!

Freezing

I’ve frozen this Cinnamon Roll Casserole Recipe once or twice with great results. Bake it first, then freeze in individual portions or the whole pan wrapped thoroughly in foil and plastic wrap to avoid freezer burn.

Reheating

To reheat, I’ll pop individual servings in the microwave for about 30-45 seconds or warm the whole casserole in a 325°F oven, covered with foil, for 15-20 minutes. This helps keep it moist without drying out the edges.

FAQs

Final Thoughts

I really hope you give this Cinnamon Roll Casserole Recipe a try soon—it’s one of those feel-good dishes that brings smiles to the table every single time. Whether you’re sharing it with family on a special morning or indulging in a lazy weekend brunch, it’s so rewarding to watch everyone dig in with delight. Trust me, once you make this, it’ll become your go-to for cozy breakfasts that feel both special and effortless.

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