Easy Cinnamon Roll Casserole
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I’ve been making this easy cinnamon roll casserole for years when I want a no-fuss brunch that still feels indulgent. It takes two tubes of refrigerated cinnamon rolls, a simple maple-egg custard, and a short soak-and-bake step that turns packaged rolls into a pull-apart, gooey morning bake. It’s perfect for weekday breakfasts, holiday brunch crowds, or a cozy weekend treat when you want something impressive with minimal effort. For a full how-it-looking-on-the-plate inspiration, this Easy Cinnamon Roll Casserole full recipe shows the final presentation and makes it easy to visualize.
Why you’ll love this dish
This casserole takes pantry-friendly, refrigerated cinnamon rolls and turns them into a shareable baked comfort food. Instead of individually rolling and proofing dough, you get that same soft, buttery spiral texture with a fraction of the prep time. It’s budget-friendly (two cans feed a crowd), kid-approved, and adaptable for dairy-free swaps.
“Fans always ask for the recipe again — the center is custardy, edges are golden, and the store frosting melts into a perfect glaze.” — a regular brunch guest
Because it uses common ingredients and one baking pan, it’s a great option for last-minute company or a make-ahead breakfast that reheats well.
How this recipe comes together
- Cut the refrigerated cinnamon rolls into pieces and place them in a buttered baking dish.
- Whisk together melted butter, milk, maple syrup, eggs, vanilla, and cinnamon to make a custard.
- Pour the custard over the cinnamon roll pieces, press gently, and let them soak so the centers become custardy.
- Bake until puffed, golden, and set in the middle.
- Warm and drizzle the reserved frosting over the hot casserole, slice, and serve.
This overview gives you the rhythm: assemble, soak, bake, glaze. Expect about 15–20 minutes active prep, 15–20 minutes to soak, and 30–40 minutes baking.
Gather these items
- 2 tubes refrigerated cinnamon rolls (8 cinnamon rolls per tube — 351 grams or 12 oz). Reserve the frosting that comes with the rolls for glazing after baking.
- 1/4 cup salted butter, melted (use plant-based butter to make it dairy-free).
- 3/4 cup milk (almond milk or other non-dairy milk works for dairy-free).
- 1/2 cup pure maple syrup (substitute agave syrup or honey if you prefer).
- 4 large eggs (room temperature for a lighter, airier custard).
- 2 teaspoons vanilla extract.
- 1 teaspoon ground cinnamon (adjust to taste).
Notes: If you like extra crunch, toss in 1/2 cup chopped pecans or walnuts. For a fruit-forward version, see this caramel apple cinnamon roll casserole for inspiration on layering fruit with rolls.
How to prepare it
- Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish or line it with parchment.
- Cut each cinnamon roll into quarters (or halves for a chunkier texture). Arrange pieces evenly in the prepared dish.
- In a medium bowl, whisk melted butter, milk, maple syrup, eggs, vanilla, and cinnamon until combined and slightly frothy.
- Pour the custard evenly over the cinnamon roll pieces. Press lightly so the pieces soak but don’t become mushy.
- Let the casserole sit 15–20 minutes at room temperature to allow the custard to absorb into the dough.
- Bake on the center rack for 30–40 minutes, until the top is golden and a toothpick inserted near the center comes out mostly clean (internal temp ~165°F / 74°C).
- Remove from oven and let sit 5 minutes. Warm the reserved frosting slightly (10–15 seconds in the microwave or in a small saucepan with a splash of milk) and drizzle over the casserole before serving.
Baking times vary by oven and dish depth—start checking at 30 minutes and adjust as needed.
Best ways to enjoy it
Serve slices warm, drizzled with the softened store frosting or a quick cream cheese glaze. Pair with:
- Strong coffee or a latte to cut the sweetness.
- Fresh fruit (berries or sliced apples) for brightness.
- Crispy bacon or sausage for a salty-sweet contrast.
For a make-it-party-friendly presentation, place the casserole on a cooling rack so slices hold together, then offer warm maple syrup and chopped nuts at the table. If you like a custardy center, serve slightly warm; for firmer slices that hold their shape, let it cool 10–15 minutes before slicing. If you want another fun take, check the technique in this cinnamon roll French toast casserole to see how custard ratios change for drier breads versus sticky rolls.
Storage and reheating tips
- Refrigerator: Cool completely, cover tightly with foil or an airtight lid, and store up to 3–4 days. Refrigerate within two hours of baking.
- Reheating: Microwave individual servings 20–40 seconds until warm, or reheat the whole pan in a 325°F oven for 10–15 minutes covered with foil. Add a minute uncovered for a slightly crisp top.
- Freezing: You can freeze baked casserole slices wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge and reheat as above. Alternatively, assemble the casserole in a freezer-safe dish (without glazing), freeze, then thaw and bake—add 10–15 minutes to baking time if still cold.
Always refrigerate leftovers promptly and discard if left at room temperature more than two hours.
Pro chef tips
- Cut rolls into similar-sized pieces so they bake evenly.
- Use room-temperature eggs and slightly warmed milk to help the custard emulsify and soak evenly.
- Don’t over-soak; about 15–20 minutes is usually enough. Over-soaking can make the center too dense.
- Test doneness with a toothpick and visual cues: set middle, golden edges, and slight puff.
- For easier cleanup, line the dish with parchment and lightly grease the paper.
- If your store frosting is too thick to drizzle, thin it with a teaspoon of milk at a time.
These small techniques make the difference between good and great results.
Creative twists
- Add chopped pecans or walnuts on top before baking for crunch.
- Fold in 1 cup chopped apples and a sprinkle of brown sugar for an apple-cinnamon version.
- Stir 1/2 cup cream cheese into the reserved frosting for a tangy glaze.
- Swap half the maple syrup for brown sugar and a pinch of nutmeg for a warm holiday flavor.
- For a dairy-free version, use plant-based butter and almond milk; warm the dairy-free frosting with a splash of plant milk.
Small swaps let you match the bake to the season or dietary needs without changing the process.
Your questions answered
Q: How long does this casserole take from start to finish?
A: Active prep is about 15–20 minutes, then a 15–20 minute soak, and 30–40 minutes baking. Plan for roughly 1 hour total.
Q: Can I use homemade cinnamon rolls instead of refrigerated ones?
A: Yes. If using homemade, cut baked or unbaked rolls into pieces depending on density. If using raw dough, reduce soak time and watch baking closely so the center cooks through.
Q: Is this suitable for make-ahead or freezing?
A: Yes. Assemble and refrigerate overnight, then bake the next morning (add 5–10 minutes to baking). You can also freeze baked portions up to 2 months; thaw overnight before reheating.
Q: Can I make this dairy-free or vegan?
A: Use plant-based butter and a non-dairy milk like almond or oat milk. Use a vegan cinnamon roll brand and swap eggs with a commercial egg replacer or a puree (note: texture will differ).
Q: What’s the best way to use the canned frosting?
A: Warm it slightly so it’s pourable, then drizzle over the hot casserole. For a thinner glaze, whisk in a teaspoon of milk at a time.
Conclusion
If you want another easy take on the same concept, this Cinnamon Roll Casserole (Easy Breakfast Bake Recipe) offers a slightly different custard ratio and serving idea that’s helpful for comparison. For a version with fruit and caramel notes, see the Cinnamon Roll Casserole – Noble Pig which demonstrates layering fruit with rolls. And if you love the French-toast-meets-cinnamon-roll idea, this Easy Cinnamon Roll Casserole Recipe – Belle of the Kitchen has variations and glazing techniques to try next.
Cinnamon Roll Casserole
Ingredients
Method
- Preheat oven to 350°F (175°C) and butter a 9x13-inch baking dish.
- Cut each cinnamon roll into quarters (or halves for a chunkier texture) and arrange pieces evenly in the prepared dish.
- In a medium bowl, whisk together melted butter, milk, maple syrup, eggs, vanilla, and cinnamon until combined and slightly frothy.
- Pour the custard evenly over the cinnamon roll pieces, pressing lightly to soak the pieces without making them mushy.
- Let the casserole sit for 15–20 minutes at room temperature to absorb the custard.
- Bake on the center rack for 30–40 minutes until the top is golden and a toothpick inserted near the center comes out mostly clean.
- Let it cool for 5 minutes before drizzling with the reserved frosting.
