Get ready to cozy up with this Cinnamon Roll Casserole! Soft, pillowy bites of cinnamon goodness are covered in a creamy icing drizzle, making every scoop sweet, sticky, and irresistible.
Let me tell you, cinnamon roll casserole is the lazy baker’s dream come true! Imagine the smell of cinnamon rolls filling the kitchen, but without the rolling, rising, or fuss. Just layers of warm, gooey cinnamon bites baked together in one melt-in-your-mouth casserole. Perfect for cozy weekends, holiday mornings, or, let’s be real, anytime you need a little sugar therapy in your life!
Give it a try and let us know what you think in the comments below!
Try some of our other breakfast favorites: Easy Sausage Quiche, Biscuits and Gravy Casserole, Bran Blueberry Honey Wheat Muffins, or Pumpkin Spice French Toast.
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Ingredients for Cinnamon Roll Casserole
- all purpose flour
- unsalted butter
- granulated sugar
- salt
- baking powder
- pumpkin pie spice
- eggs
- canned pumpkin puree (not pie filling)
- vanilla extract
- milk
FAQs
Yes! You can assemble the casserole the night before, cover it, and keep it in the fridge. In the morning, just pop it in the oven. You might need to add a few extra minutes of baking time since it will be chilled.
You can use any store-bought canned cinnamon rolls, which make it quick and easy. Pillsbury Grands are a popular choice, but any brand will do. Just make sure they’re the pre-made rolls in the can for best results.
Absolutely! Chopped pecans, a sprinkle of brown sugar, or even a dash of nutmeg or pumpkin spice can add fun flavors. You could also drizzle extra icing or even caramel sauce after baking for added sweetness.
Cover any leftovers and store them in the fridge for up to 3 days. Reheat in the microwave or oven for a warm, gooey bite—though it’s often hard to have any leftovers with this dish!
Top Tips
- Check the casserole a few minutes before the end of the suggested bake time. You want it golden-brown on top but still soft in the center. Overbaking can make it dry, so keep an eye on it!
- Assemble the casserole in your baking dish, cover it, and refrigerate overnight. In the morning, just pop it in the oven—perfect for early breakfast gatherings without early wake-ups.
- After baking, drizzle the icing that comes with the cinnamon rolls over the casserole. Want it extra special? Mix in a little cream cheese or maple syrup with the icing before drizzling. It adds a subtle tang and an even richer flavor.
- This dish is best enjoyed warm when the icing is melty and the cinnamon rolls are soft. If you have leftovers, reheat them in the oven or microwave to bring back that cozy texture!
How to make Cinnamon Roll Casserole
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- Melt 4 tablespoons of butter and pour into the bottom of the dish. Open the cinnamon rolls, setting aside the icing. Cut each roll into 6-8 pieces and spread them evenly in the prepared baking dish.
- In a medium bowl, whisk together the eggs, milk/heavy cream, vanilla extract, ground allspice, and ground cinnamon until well combined.
- Pour egg mixture over the cinnamon rolls. Drizzle maple syrup on top. Bake for 25–30 minutes or until the cinnamon rolls are golden brown and the center is set (not too jiggly). The edges should be slightly crispy, and the inside should remain soft and gooey.
- Let the casserole cool for a few minutes. Then, drizzle the reserved icing over the top. If you like extra icing, feel free to mix some powdered sugar with milk for a quick extra batch! Serve warm and enjoy!
Cinnamon Roll Casserole
Ingredients
- 4 tablespoon butter, melted
- 2 (12.4 oz) tubes of refrigerated cinnamon rolls
- 4 eggs
- ½ cup milk or heavy cream
- 2 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 1 tablespoon vanilla extract
- ¼ cup maple syrup
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- Melt 4 tablespoons of butter and pour into the bottom of the dish. Open the cinnamon rolls, setting aside the icing.
- Cut each roll into 6-8 pieces and spread them evenly in the prepared baking dish.
- In a medium bowl, whisk together the eggs, milk/heavy cream, vanilla extract, ground allspice, and ground cinnamon until well combined.
- Pour egg mixture over the cinnamon rolls. Drizzle maple syrup on top.
- Bake for 25–30 minutes or until the cinnamon rolls are golden brown and the center is set (not too jiggly). The edges should be slightly crispy, and the inside should remain soft and gooey.
- Let the casserole cool for a few minutes. Then, drizzle the reserved icing over the top. If you like extra icing, feel free to mix some powdered sugar with milk for a quick extra batch! Serve warm and enjoy!
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