Cinnamon Roll Casserole turns two tubes of refrigerated cinnamon roll dough into a soft, sliceable breakfast bake. The pieces soak in a vanilla egg custard, bake up golden and slightly crunchy on top, and finish with the icing from the tubes. It feeds 10, so it suits a holiday morning or a slow weekend brunch.
How to make cinnamon roll casserole: Cut the dough into 1-inch pieces, toss them with a whisked egg custard in a 9×13-inch dish, and bake at 350°F for 30 to 35 minutes. Drizzle the icing over the warm casserole and let it rest before slicing.
Why You’ll Love It
- Straight from the tube: the dough goes from the package to the dish with a pair of kitchen scissors, and its own icing becomes the glaze.
- Night-before friendly: put it together in the evening, refrigerate it, and bake it in the morning.
- Feeds a crowd: one 9×13-inch dish makes 10 servings.
- Soft and sliceable: custard-soaked pieces under a golden, slightly crunchy top.
Ingredient Notes
Refrigerated cinnamon roll dough: You need two 12.4-ounce tubes with 8 rolls each, 16 rolls in all. When you open them, set the icing packets aside; they become the topping.
Half-and-half: Half a cup, whisked with the eggs into the custard. Heavy cream works in the same amount. Whole milk or a non-dairy creamer also works if that is what you have.
Vanilla and spices: Two teaspoons of vanilla and a light 1/4 teaspoon each of cinnamon and nutmeg flavor the custard. If you want more spice, see the variations below.
Maple syrup: Optional. Drizzle 1/4 cup over the warm casserole along with the icing, or go up to 1/2 cup if you like a sweeter top.
Ingredients
- 2 tubes refrigerated cinnamon roll dough (12.4 ounces and 8 rolls each, 16 rolls total), icing set aside
- 4 large eggs
- 1/2 cup half-and-half, or heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 packets cinnamon roll icing, from the tubes
- 1/4 cup maple syrup, optional
- Cooking spray, for the dish
How to Make Cinnamon Roll Casserole
1. Heat the oven. Preheat the oven to 350°F. Coat a 9×13-inch baking dish with cooking spray.
2. Make the custard. In a medium bowl, whisk the eggs, half-and-half, vanilla, cinnamon and nutmeg until fully combined. Set aside.
3. Cut the rolls. Open the tubes and set the icing aside. Cut the cinnamon roll dough into 1-inch pieces with kitchen scissors and spread them in the baking dish.
4. Pour and coat. Pour the egg mixture over the cinnamon roll pieces. Gently toss them with tongs or a large spoon until every piece is coated.
5. Bake. Bake for 30 to 35 minutes, until the top is golden brown and slightly crunchy, the custard is set and the center reaches 165°F on a food thermometer.
6. Ice and rest. Drizzle the icing and the maple syrup, if using, over the warm casserole. Let it rest 5 to 10 minutes before slicing, and serve warm.
Make It the Night Before and Know When It’s Done
This casserole is easy to get ready ahead. Finish step 4, cover the dish with foil and refrigerate it overnight. In the morning, heat the oven and bake it straight from the fridge.
Keep the assembled dish in the refrigerator until the oven is hot. Don’t set it on the counter to take the chill off: USDA FSIS says to keep perishable food refrigerated until you cook it and never leave it out more than 2 hours.
Whether it goes in cold or freshly made, go by the casserole and not only the clock. It is done when:
- the top is golden brown and slightly crunchy, and the edges have browned;
- the custard between the pieces is set, with no wet spots;
- the center is cooked through but still soft;
- the center passes the thermometer check in step 5.
Your baking dish changes the timing too, so keep an eye on it the first time you bake it in a new pan.
| Dish | What to expect |
|---|---|
| Glass | Browns faster. Add about 5 minutes and lay a sheet of foil over the top. |
| Metal | Heats up quicker. Start checking at the 25 or 30 minute mark. |
| Ceramic | Can take 35 to 40 minutes. |
Tips for Success
Why are some pieces dry and hard on top?
You’ll see pale, dry bits of dough sticking up above the rest. Spread the pieces in one even layer before you pour (they can be squished together), then press them down gently so all of them are evenly soaked in the custard.
Why won’t the icing drizzle?
Straight from the packet it can be too thick. Spoon it into a small microwave-safe bowl and heat it on HIGH in 5-second bursts, stirring between each, until it is thin enough to drizzle, 10 to 15 seconds in all.
Variations
- More spice: whisk 2 teaspoons of cinnamon and 1/4 teaspoon of cardamom into the custard with the nutmeg, or swap in a chai spice blend or pumpkin spice.
- Pecan and brown sugar top: scatter chopped pecans over the dough or stir them in, then sprinkle 1 tablespoon of brown sugar over the top before baking.
- Buttered dish: swirl 1/4 cup (1/2 stick) of melted butter over the bottom of the dish, whisk 1/3 cup of granulated sugar into the custard, and bake at 375°F for 30 to 35 minutes. Let it cool 10 minutes before the icing goes on.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days, or freeze them for 3 to 4 months and thaw them in the refrigerator. Warm a single square in the microwave, or cover the whole dish with foil and reheat it at 325°F for 20 to 25 minutes. Either way, reheat it until it reaches 165°F.
What to Serve With It
For something savory next to it on a brunch table, pair it with breakfast casserole with tater tots and sausage or a bacon, egg and hash brown casserole. If you want another custard bake you start the night before, try overnight crème brûlée French toast. For more cinnamon roll flavor, there’s easy cinnamon roll coffee cake and cinnamon roll French toast rolls, and for another sweet bake built on refrigerated dough, cheesecake crescent rolls casserole.
Frequently Asked Questions
How long do you bake cinnamon roll casserole?
In a 9×13-inch dish, 30 to 35 minutes at 350°F. For a smaller 9×9-inch square or shallow 2-quart dish, cut each roll into quarters, arrange them in a single layer and bake at 375°F for 25 to 32 minutes, until the custard is set.
What does pouring heavy cream over cinnamon rolls do?
In this casserole the cream goes in with the eggs. Whisked with vanilla and spices and poured over the cut dough, it bakes into a set custard, and the pieces come out of the oven as one soft, sliceable bake instead of separate rolls.
Can I use frozen cinnamon rolls?
Yes. Use 1 package of frozen cinnamon rolls (12 rolls) in place of the 2 tubes, and cut each roll into quarters before it goes in the dish.
Do I have to use the icing from the tubes?
No. Make a homemade cream cheese frosting instead, or skip the frosting and serve the casserole with maple syrup.
Final Notes
Set the icing packets on the counter while the casserole bakes, so they are at room temperature when it comes out of the oven. If you have a question or make this, tell me how it turned out in the comments.
Cinnamon Roll Casserole
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Ingredients
- 2 tubes refrigerated cinnamon roll dough 12.4 ounces and 8 rolls each (16 rolls total), icing set aside
- 4 large eggs
- 1/2 cup half-and-half or heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 packets cinnamon roll icing from the tubes
- 1/4 cup maple syrup optional
- cooking spray for the dish
Instructions
- Preheat the oven to 350°F. Coat a 9x13-inch baking dish with cooking spray.
- In a medium bowl, whisk the eggs, half-and-half, vanilla, cinnamon and nutmeg until fully combined. Set aside.
- Open the tubes and set the icing aside. Cut the cinnamon roll dough into 1-inch pieces with kitchen scissors and spread them in the baking dish.
- Pour the egg mixture over the cinnamon roll pieces. Gently toss them with tongs or a large spoon until every piece is coated.
- Bake for 30 to 35 minutes, until the top is golden brown and slightly crunchy, the custard is set and the center reaches 165°F on a food thermometer.
- Drizzle the icing and the maple syrup, if using, over the warm casserole. Let it rest 5 to 10 minutes before slicing, and serve warm.
