I am all about keeping things easy. I love cooking and I like nice things, but ain’t nobody got time to be in the kitchen all day. When I find a good recipe shortcut that makes my life easier AND turns out deliciously, I consider that the ultimate score. The recipe I am sharing today is the perfect example of this: a Cinnamon Roll Breakfast Casserole. This easy cinnamon roll bake is a great breakfast or brunch idea when you need to serve a crowd but don’t want to spend a ton of time on prep. It always gets rave reviews! Using refrigerated cinnamon rolls makes this cinnamon roll breakfast bake a cinch! I developed this Pillsbury cinnamon roll casserole recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my Quick and Easy Cinnamon Roll Casserole recipe on Allrecipes here, see the full recipe along with some of my cooking and ingredient tips below, or click the Jump to Recipe button at the top of the post if you’re ready to get cooking.
More easy breakfast ideas like this easy cinnamon roll bake:
What you need to make a cinnamon roll breakfast bake
- 2 12.4-ounce packages refrigerated cinnamon roll dough with icing
- 4 tablespoons butter, melted
- ½ cup heavy whipping cream (you can substitute milk or half-and-half for the heavy cream if preferred)
- 4 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup maple syrup
- ½ cup brown sugar
How to make a cinnamon roll breakfast casserole
To make this cinnamon roll bake, start by preheating the oven to 375 degrees F (190 degrees C). Open the cinnamon roll packages and set the icing packs aside.
Chop the cinnamon roll dough into 1/2-inch cubes. For me, this is about 8 pieces from each roll, as you can see in the picture above. I make the cubes on the small side because they expand when baking.
Place the cinnamon roll pieces in the bottom of a 9×13-inch baking dish. Pour melted butter over the dough pieces and toss lightly before spreading the pieces back into an even layer in the dish.
Next, whisk cream,* eggs, cinnamon, and vanilla together in a small bowl.
*You can substitute milk or half-and-half for the heavy whipping cream if you prefer.
Pour the mixture evenly over the dough pieces.
Finally, drizzle maple syrup over top of the cinnamon roll breakfast casserole then sprinkle brown sugar over the top of everything.
Bake the easy cinnamon roll casserole in the preheated oven until golden brown (about 22 minutes).
Remove the cinnamon roll breakfast bake from the oven. Drizzle the icing (from the packs of cinnamon rolls) over the top. Serve and enjoy!
You’ll notice the bottom gets a little spongy, but don’t worry, it’s super buttery and delicious! Here’s the Cinnamon Roll Breakfast Casserole recipe! If you enjoy this quick and easy cinnamon roll bake as much as we do, please consider leaving a rating. Buen provecho!
Cinnamon Roll Breakfast Casserole
This easy cinnamon roll bake is a great breakfast or brunch idea when you need to serve a crowd but don't want to spend a ton of time on prep. Using refrigerated cinnamon rolls makes this Cinnamon Roll Breakfast Casserole a cinch!
Ingredients
- 2 12.4-ounce packages refrigerated cinnamon roll dough with icing
- 4 tablespoons butter, melted
- ½ cup heavy whipping cream
- 4 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup maple syrup
- ½ cup brown sugar
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Open cinnamon roll packages and set icing packs aside.
- Chop cinnamon roll dough into 1/2-inch cubes and place in the bottom of a 9x13-inch baking dish. Pour melted butter over dough pieces and toss lightly; spread into an even layer.
- Whisk cream, eggs, cinnamon, and vanilla together in a small bowl; pour evenly over the dough pieces.
- Drizzle maple syrup over top and sprinkle with brown sugar.
- Bake in the preheated oven until golden brown, about 22 minutes. Drizzle icing over the top and serve.
Notes
You can substitute milk or half-and-half for the heavy whipping cream if you prefer.
Renee says
Can you bake the cinnamon roll casserole and then freeze it to be eaten at a later date?
Ramona Cruz-Peters says
I haven’t tried, but I think you can!