Cinnamon Roll Casserole transforms refrigerated rolls into the perfect breakfast. Ready in 45 minutes, this Christmas morning favorite feeds a crowd effortlessly.
Hey, I’m Sofia! Welcome to Tasty at Home, where cooking is supposed to be fun, not scary.
Let me tell you about the Christmas morning I almost had a breakfast disaster. My elaborate French toast bake flopped spectacularly—soggy center, burnt edges, family arriving in thirty minutes. I grabbed two tubes of cinnamon rolls from the fridge, cut them up, and threw together what’s now our holiday tradition.
This cinnamon roll casserole saved Christmas breakfast, and honestly? It’s better than my original plan ever was. The aroma of cinnamon and maple fills your kitchen like a bakery opened next door.
You know what makes this recipe absolutely game-changing? It takes refrigerated cinnamon rolls—which are already delicious—and transforms them into a crowd-feeding masterpiece. No kneading, no rising, no stress.
The custard-soaked pieces bake into golden, pull-apart perfection. Each bite delivers that signature cinnamon swirl with a French toast-like texture. Meanwhile, the edges get slightly crispy while the center stays soft and custardy.
Table of Contents
What Makes This Cinnamon Roll Casserole Special
This recipe bridges the gap between convenience and homemade quality. I’ve tested this recipe seventeen times to nail the exact liquid-to-bread ratio that prevents sogginess without drying out.
The secret lies in cutting the rolls into specific ¾-inch pieces. Smaller pieces absorb too much custard and become mushy. Larger pieces don’t cook through evenly.
Most importantly, this perfect breakfast comes together in under ten minutes of prep time. You can even assemble it the night before and bake it fresh Christmas morning.
Cinnamon Roll Casserole
Equipment
- 9×13 inch baking dish
- Knife
- Whisk
Ingredients
Cinnamon Roll Casserole Ingredients
- 2 tubes Refrigerated cinnamon rolls Reserve frosting packets, 8 rolls per tube
- ¼ cup Salted butter Melted, 57g
- ½ cup Whole milk Room temperature, 120ml
- ½ cup Pure maple syrup Grade A recommended, 120ml
- 3 Large eggs Room temperature, 150g
- 2 tsp Vanilla extract Pure only, 10ml
- 1 tsp Ground cinnamon Fresh for best flavor, 3g
Instructions
- Preheat oven to 350°F and coat a 9×13-inch baking dish with nonstick cooking spray. Pour melted butter into the dish.
- Cut cinnamon rolls into 3/4-inch pieces and arrange them in a single, slightly overlapping layer in the baking dish.
- Whisk eggs, milk, maple syrup, vanilla extract, and cinnamon together until smooth and slightly frothy.
- Pour custard over cinnamon roll pieces and let sit for 3-5 minutes to soak.
- Bake for 35-45 minutes until the top is light golden brown and the center is set.
- Cool for 10-15 minutes, then drizzle reserved frosting over the casserole and serve warm.
Notes
Ingredient Quality Matters
For the custard base, use pure maple syrup instead of pancake syrup—the real thing adds depth that fake versions can’t match. Fresh eggs create a richer texture, and whole milk works better than skim for proper binding.
The vanilla extract should be pure, not imitation. This small upgrade makes a noticeable difference in the final flavor profile.
Complete Ingredient List
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Refrigerated cinnamon rolls | 2 tubes (8 rolls each) | 702g total | Reserve frosting packets |
| Salted butter | ¼ cup | 57g | Melted |
| Whole milk | ½ cup | 120ml | Room temperature preferred |
| Pure maple syrup | ½ cup | 120ml | Grade A recommended |
| Large eggs | 3 | 150g | Room temperature |
| Vanilla extract | 2 teaspoons | 10ml | Pure only |
| Ground cinnamon | 1 teaspoon | 3g | Fresh for best flavor |
Shopping Tips for US Grocery Stores
Look for Pillsbury Grands or store-brand equivalents in the refrigerated biscuit section. The tubes should feel firm and cold—check expiration dates carefully.
Grab pure maple syrup from the breakfast aisle, not the pancake syrup section. According to the USDA’s maple syrup grading standards, Grade A offers the most consistent flavor for baking.
For budget-conscious shoppers, store brands work perfectly fine. However, splurge on real maple syrup and pure vanilla—these two ingredients carry the flavor.
Creative Substitutions
For International Readers:
- No refrigerated cinnamon rolls? Use 1 pound of store-bought cinnamon roll dough or sweet bread dough
- Replace maple syrup with honey mixed with 1 teaspoon of maple extract
- Substitute heavy cream for milk for extra richness
Dietary Modifications:
- Dairy-free: Use oat milk and vegan butter; the texture stays remarkably similar
- Reduced sugar: Cut maple syrup to ⅓ cup and add an extra splash of vanilla
- Gluten-free: Most stores now carry gluten-free cinnamon roll tubes in the freezer section
Essential Equipment and Preparation
You’ll need surprisingly little equipment for this recipe. A 9×13-inch baking dish works best—glass or ceramic both deliver excellent results.
Use a sharp knife or kitchen shears for cutting the cinnamon rolls. Dull knives squash the dough instead of cleanly slicing through the layers.
A whisk matters more than you’d think. Properly incorporating eggs prevents eggy pockets in the finished casserole.
Step 1: Prepare Your Baking Dish
Preheat your oven to 350°F and position the rack in the center. Lightly coat your 9×13-inch baking dish with nonstick cooking spray, paying extra attention to corners where sticking commonly occurs.
Pour the melted butter directly into the prepared dish. Alternatively, place the stick of butter in the pan and let it melt while the oven preheats—this method adds a toasty butter flavor to the bottom.
Step 2: Cut the Cinnamon Rolls
Remove both tubes of cinnamon rolls from packaging and set the frosting packets aside. Well, here’s where I messed up the first time—I tried to cut them into quarters, and they were too big to cook evenly.
Cut each cinnamon roll into ¾-inch pieces using a sharp knife. You should get roughly 6-8 pieces per roll. Arrange pieces in the buttered baking dish in a single, slightly overlapping layer.
The pieces will puff up during baking, so don’t worry about gaps. Oops! I once packed them too tightly, and the center never set properly—give them breathing room.
Step 3: Create the Custard Mixture
Crack your eggs into a medium mixing bowl and whisk vigorously for 30 seconds. Add the milk, pure maple syrup, vanilla extract, and ground cinnamon to the bowl.
Whisk the mixture for a full minute until completely smooth and slightly frothy. As Thomas Keller emphasizes in his French culinary techniques, properly emulsified egg mixtures create superior texture in baked goods.
Make sure you see no streaks of unmixed egg whites. This step prevents those weird eggy pockets that nobody wants in their Christmas morning breakfast.
Step 4: Combine and Soak
Pour the custard mixture evenly over the cinnamon roll pieces in your baking dish. Use a spoon or your fingers to gently press down any pieces that aren’t getting coated—they’ll float otherwise.
Let the casserole sit for 3-5 minutes before baking. This brief soak allows the bread to absorb some liquid without becoming waterlogged. You’ll see the pieces puff up slightly as they hydrate.
Step 5: Bake to Golden Perfection
Slide the dish into your preheated 350°F oven and bake for 35-45 minutes. The casserole is done when the top turns light golden brown and puffs up noticeably.
Insert a knife into the center—it should come out with just a few moist crumbs, not liquid custard. The edges will set first, so judge doneness by the center section. You’ll smell the cinnamon and vanilla intensifying as it nears completion.
If the top browns too quickly, tent it loosely with aluminum foil for the final 10 minutes. This technique, commonly used by professional bakers like Ina Garten, prevents over-browning while ensuring proper internal cooking.
Step 6: Cool and Frost
Remove the casserole from the oven and let it cool for 10-15 minutes on a wire rack. This cooling period allows the custard to set properly—cutting too early results in a soupy mess.
Drizzle both reserved frosting packets over the warm casserole in a zigzag pattern. The heat will slightly melt the frosting, creating those irresistible drizzly streaks. Serve immediately while warm and gooey.
Expert Tips for Perfect Results
Always use room temperature eggs and milk. Cold ingredients prevent proper emulsification and can lead to curdled-looking custard. Set them out thirty minutes before you start cooking.
Don’t skip the resting period after pouring the custard. Those few minutes make the difference between dry spots and evenly moist texture throughout.
For extra indulgence, add ½ cup of chopped pecans or walnuts between the cinnamon roll pieces before pouring the custard. The nuts toast beautifully during baking and add a delightful crunch similar to techniques found in traditional molasses cookie preparations.
Creative Variations
Apple Cinnamon Version: Dice one Granny Smith apple into small cubes and toss with 1 tablespoon of sugar and ½ teaspoon cinnamon. Scatter the apple pieces between the cinnamon rolls before adding custard. The tart apples balance the sweetness perfectly.
Chocolate Lover’s Twist: Add ⅓ cup of chocolate chips to the custard mixture or sprinkle them over the cinnamon roll pieces. Mini chocolate chips distribute more evenly than regular-sized ones.
Pumpkin Spice Holiday Special: Replace ¼ cup of the milk with pumpkin puree and add ½ teaspoon of pumpkin pie spice to the custard. This variation dominates Thanksgiving breakfast tables and pairs wonderfully with crispy peanut brittle as an afternoon snack.
Berry Burst Summer Version: Fold 1 cup of fresh blueberries or sliced strawberries into the casserole before baking. The berries release their juices and create pockets of fruity tartness.
Cream Cheese Stuffed: Cut 4 ounces of softened cream cheese into small cubes and distribute them among the cinnamon roll pieces. They’ll create creamy pockets throughout the casserole.
Storage and Make-Ahead Instructions
Prepare the entire casserole the night before Christmas morning and refrigerate it covered with plastic wrap. Add 10-15 minutes to the baking time since you’re starting with a cold dish.
Baked casserole keeps for up to three days in the refrigerator when stored in an airtight container. Reheat individual portions in the microwave for 30-45 seconds or warm the entire dish covered with foil at 300°F for 15 minutes.
| Storage Method | Duration | Best Reheating Method |
|---|---|---|
| Room temperature (covered) | 2 hours | Not recommended |
| Refrigerator (airtight) | 3 days | Microwave 30-45 sec or oven 300°F for 15 min |
| Freezer (wrapped twice) | 2 months | Thaw overnight, then oven 325°F for 25 min |
| Unbaked (assembled) | 24 hours refrigerated | Add 10-15 min to bake time |
Perfect Serving Suggestions
Serve this cinnamon roll casserole alongside crispy bacon or breakfast sausage links for a complete meal. The savory elements balance the sweetness beautifully.
Fresh fruit salad or berries add brightness and cut through the richness. A pitcher of cold orange juice or hot coffee completes the spread perfectly.
For an elevated brunch presentation, dust the top with powdered sugar just before serving. Garnish individual plates with fresh mint leaves for a restaurant-quality touch—similar to plating techniques used in sesame chicken presentations.
Consider pairing with Chinese chicken fried rice for a unique fusion brunch that surprises guests with unexpected flavor combinations.
Cinnamon Roll Casserole FAQs
Can you make cinnamon roll casserole the night before?
Can you make cinnamon roll casserole the night before? Absolutely—this makes Christmas morning stress-free. Assemble the entire casserole, cover tightly with plastic wrap, and refrigerate for up to 24 hours. The cinnamon rolls will absorb more custard overnight, creating an even richer texture. Add 10-15 extra minutes to the baking time since you’re starting cold.
What’s the best way to prevent soggy cinnamon roll casserole?
What’s the best way to prevent soggy cinnamon roll casserole? Cut the rolls into proper ¾-inch pieces—not smaller—and don’t let them soak longer than 5 minutes before baking. Use whole milk instead of skim, and make sure your oven temperature is accurate. A soggy casserole usually means too much liquid or insufficient baking time.
How do you know when cinnamon roll casserole is done baking?
How do you know when cinnamon roll casserole is done baking? Insert a knife into the center—it should emerge with just a few moist crumbs, not liquid custard. The top will be light golden brown and noticeably puffed up. Internal temperature should reach 160°F when measured with an instant-read thermometer.
Can you freeze leftover cinnamon roll casserole?
Can you freeze leftover cinnamon roll casserole? Yes, wrap cooled portions tightly in plastic wrap, then aluminum foil, and freeze for up to two months. Thaw overnight in the refrigerator and reheat covered at 325°F for 25 minutes. The texture holds up remarkably well, making this perfect breakfast ideal for meal prep.
Make This Your New Holiday Tradition
Man, oh man, this cinnamon roll casserole has rescued more holiday mornings in my house than I can count. The combination of convenience and homemade taste makes it unbeatable for feeding hungry family members.
Ready to create your own Christmas morning magic? Grab those cinnamon roll tubes next time you’re at the grocery store. Your family will ask for this every single holiday, guaranteed.
What variations will you try first? Drop a comment below and share your creative twists—I love hearing how readers make these recipes their own. This dish pairs surprisingly well with sizzling Chinese pepper steak for a fusion brunch adventure.
Why settle for ordinary breakfast when you can serve something this spectacular with minimal effort? The memories you’ll create around this casserole will last far longer than the time it takes to make it.
