Cinnamon Roll Casserole

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I first made this Cinnamon Roll Casserole on a chilly weekend morning when I wanted something cozy but effortless. I had a tube of cinnamon rolls in the fridge and a craving for something warm, soft, and oozing with gooey icing. What I ended up with was the best of both worlds—fluffy, golden-baked rolls soaked in a creamy custard and swirled with cinnamon sugar, all topped off with sweet icing that melts into every bite. It felt like having dessert for breakfast, but with just enough structure to call it brunch.

This dish has become my go-to when I want to impress guests without spending hours in the kitchen. It’s the kind of recipe that looks and tastes like you worked hard, but is actually incredibly simple. Perfect for holidays, lazy Sundays, or when you’re craving something indulgent with minimal effort. The smell alone—cinnamon, vanilla, and butter swirling through the house—is reason enough to bake it.

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Why You’ll Love This Cinnamon Roll Casserole

This casserole is everything we love about cinnamon rolls—soft, buttery dough, rich cinnamon filling, and luscious icing—but in an easy, bake-and-serve format. It’s perfect for feeding a crowd or making ahead for busy mornings. You only need a handful of ingredients, and it turns out beautifully every time. Whether you’re looking for a quick breakfast, a cozy brunch option, or even a sweet treat to end the day, this recipe checks every box.

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What Kind of Cinnamon Rolls Should I Use?

You can use any refrigerated cinnamon rolls for this recipe, but I personally love using the classic Pillsbury Grands for their fluffiness and thick layers of cinnamon. The flaky dough soaks up the custard perfectly without getting soggy. If you’re going for a homemade vibe, you can also use homemade cinnamon roll dough—just make sure it’s already baked or partially baked before mixing it into the casserole. The key is to use rolls that hold their shape and don’t dissolve into the custard.

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Options for Substitutions

One of the best things about Cinnamon Roll Casserole is how flexible it is. If you need to make some swaps, here’s what I recommend:

• Dairy-Free Milk: Swap out whole milk for almond, oat, or soy milk if you need a dairy-free option. Just use an unsweetened version to avoid altering the flavor too much.
• Cream Substitute: Use coconut cream or a rich dairy-free creamer instead of heavy cream for a similar texture.
• Egg Alternatives: If you’re avoiding eggs, use a flax egg mixture (1 tbsp flaxseed meal + 2.5 tbsp water per egg) to bind the custard.
• Low Sugar: You can reduce the amount of sugar or use a sugar substitute like monk fruit or stevia if you want it a bit lighter.
• Icing Options: For a twist, try using maple syrup glaze or even a cream cheese frosting instead of the classic icing packet.

Feel free to tweak it based on what you have in the fridge—it’s a very forgiving dish.

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Ingredients for This Cinnamon Roll Casserole

• Refrigerated Cinnamon Rolls
  These are the star of the show—ready-made, sweet, and full of cinnamon swirls. They provide the soft, flaky texture that forms the base of the casserole.
• Eggs
  Eggs bind the custard together and give the casserole structure. They also help it bake into a rich, slightly firm consistency rather than becoming soggy.
• Milk
  Whole milk adds creaminess and moisture to the custard. It helps soak the cinnamon rolls evenly and keeps the texture smooth.
• Heavy Cream
  For a luscious, velvety finish, heavy cream takes the richness up a notch. It balances out the sweetness while adding body.
• Vanilla Extract
  Just a splash brings warmth and rounds out all the flavors, giving that classic bakery-style aroma.
• Ground Cinnamon
  Even though the rolls have cinnamon, I always sprinkle extra in the custard to deepen the flavor.
• Brown Sugar
  This adds caramel-like sweetness and a slight molasses note that enhances the cinnamon swirl effect.
• Icing Packet (from the cinnamon rolls)
  The finishing touch—melted over the warm casserole, the icing makes every bite sweet, sticky, and irresistible.

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Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×9-inch or 9×13-inch baking dish with butter or nonstick spray. This ensures the casserole doesn’t stick and makes cleanup easy.

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Step 2: Cut the Cinnamon Rolls

Open the tube of cinnamon rolls and separate each one. Cut each roll into quarters—this gives you nice bite-sized pieces that bake evenly and absorb the custard without falling apart.

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Step 3: Layer the Dough

Place the cut cinnamon roll pieces into your prepared baking dish, spreading them out into an even layer. They can be slightly overlapping; they’ll puff up and bake beautifully together.

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Step 4: Make the Custard

In a medium mixing bowl, whisk together the eggs, milk, heavy cream, vanilla extract, cinnamon, and brown sugar until smooth and fully combined. This mixture will soak into the cinnamon rolls as it bakes.

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Step 5: Pour and Rest

Pour the custard mixture evenly over the cinnamon roll pieces in the dish. Let it sit for about 10 minutes so the rolls can begin to absorb the liquid.

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Step 6: Bake

Place the dish in the oven and bake uncovered for 25–30 minutes, or until the top is golden and the center is set. If the top browns too quickly, loosely tent it with foil halfway through.

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Step 7: Ice and Serve

Remove the casserole from the oven and let it cool for a few minutes. Warm the icing packet in your hands or microwave briefly, then drizzle it generously over the top before serving.

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How Long to Cook the Cinnamon Roll Casserole

The casserole should bake for about 25 to 30 minutes in a 375°F (190°C) oven. You’ll know it’s done when the top is golden brown, the custard is set, and the cinnamon rolls are puffed and cooked through. If you insert a knife or toothpick into the center, it should come out mostly clean—no liquid custard should be clinging to it. If it looks too jiggly in the center, give it another 5 minutes and check again.

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Tips for Perfect Cinnamon Roll Casserole

• Let the Custard Soak: Allowing the rolls to sit in the custard for at least 10 minutes before baking helps ensure every piece is soft and creamy in the middle.
• Don’t Overbake: Overbaking can dry out the casserole. Keep an eye on the top and check the center around the 25-minute mark.
• Use Room Temperature Ingredients: Eggs and milk mix more smoothly at room temperature, which helps create a more even custard.
• Warm the Icing: For perfect drizzling, place the icing packet in warm water or microwave it for a few seconds so it spreads easily.
• Add a Crunch: Want texture? Sprinkle chopped pecans or walnuts over the top before baking for a satisfying crunch.
• Serve Warm: This dish is best served warm—right out of the oven or after a quick reheat. The icing melts perfectly into the cinnamon swirls.
• Customize It: Don’t be afraid to throw in extras like raisins, chopped apples, or even a swirl of maple syrup for added flavor.

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Watch Out for These Mistakes While Cooking

• Using Cold Ingredients
  Cold milk or eggs can prevent the custard from blending smoothly. Always let them come to room temperature first for a more cohesive mix.
• Skipping the Rest Time Before Baking
  If you pour the custard and immediately bake, the rolls won’t absorb enough liquid, leading to a dry bottom and soggy top.
• Overcrowding the Dish
  If the pan is too small or the rolls are packed too tightly, they won’t bake evenly. Use a dish that allows a little space for the rolls to puff up.
• Underbaking the Center
  It might look golden on top but still be raw in the middle. Always check doneness with a toothpick or by gently shaking the dish—if it wobbles too much, it needs more time.
• Overbaking
  Too much time in the oven and you’ll lose that gooey cinnamon roll texture. Keep an eye on it after 25 minutes.
• Forgetting the Icing
  The icing is not optional—it completes the dish! Don’t forget to drizzle it while the casserole is still warm so it melts perfectly.

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What to Serve With Cinnamon Roll Casserole?

Fresh Fruit Salad

A bowl of vibrant berries, melon, and grapes balances the sweetness and adds refreshing contrast.

Scrambled Eggs or Omelet

A savory egg dish is the perfect protein-packed companion to balance out the sweet.

Crispy Bacon or Sausage Links

The salty, crispy texture of breakfast meats makes every bite of casserole even better.

Greek Yogurt Parfait

Layered with fruit and granola, it adds a creamy, tangy note to the meal.

Maple Glazed Ham Slices

If you’re serving this for brunch or a holiday breakfast, glazed ham brings a hearty and flavorful touch.

Hash Browns or Breakfast Potatoes

Something crispy and starchy rounds out the meal nicely and adds variety in texture.

Hot Coffee or Chai Latte

The warm spice of chai or a strong cup of coffee pairs beautifully with sweet cinnamon and vanilla flavors.

Orange Juice or Mimosa

Something citrusy and bubbly cuts through the richness and makes brunch feel extra special.

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Storage Instructions

If you have leftovers (which isn’t guaranteed!), Cinnamon Roll Casserole stores beautifully. Let it cool completely, then cover the dish tightly with plastic wrap or transfer individual portions to an airtight container. It will keep in the refrigerator for up to 4 days.

To reheat, microwave a single serving for 30–45 seconds, or cover the dish with foil and warm in a 300°F oven for about 10–15 minutes. If the icing has soaked in, feel free to drizzle a little extra or add a touch of maple syrup before serving. Freezing is possible, but best done before baking. Assemble the casserole, wrap tightly, and freeze for up to 1 month. Thaw overnight in the fridge and bake as directed.

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Estimated Nutrition

Please note these values are approximate and may vary depending on the specific brand of cinnamon rolls and ingredients you use:

• Calories: ~340 per serving
• Total Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 75mg
• Sodium: 420mg
• Carbohydrates: 44g
• Fiber: 1g
• Sugars: 21g
• Protein: 6g

This casserole is meant to be an indulgent treat, perfect for special mornings when you want something sweet and satisfying.

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Frequently Asked Questions

Can I make Cinnamon Roll Casserole the night before?

Yes! Just assemble everything in the baking dish, cover it tightly, and refrigerate overnight. In the morning, let it sit at room temperature for 20–30 minutes before baking.

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Can I use homemade cinnamon rolls instead of canned?

Absolutely. If using homemade rolls, pre-bake them slightly or make sure they’re already cooked before layering them into the casserole.

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What size dish should I use?

A 9×9-inch dish gives you a thicker, fluffier casserole, while a 9×13-inch dish makes it more spread out and quicker to bake. Either one works—just adjust the bake time slightly.

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Can I freeze Cinnamon Roll Casserole?

You can freeze it before baking for best results. Assemble, wrap well, and freeze for up to 1 month. Thaw overnight and bake as directed.

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How do I know when it’s fully cooked?

The top should be golden and puffed, and the center should be set—test it by inserting a knife or toothpick in the center. It should come out clean or with soft crumbs, not raw batter.

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Is it okay to skip the icing?

Technically yes, but I wouldn’t recommend it. The icing adds that finishing touch of sweetness and gooey texture that makes this casserole unforgettable.

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Can I add fruit or nuts to the recipe?

Definitely! Chopped apples, raisins, or pecans make excellent additions. Just sprinkle them over the rolls before pouring the custard.

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How long can it sit out after baking?

It’s best eaten warm, but it can sit at room temperature for up to 2 hours. After that, refrigerate any leftovers to keep it safe and fresh.

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Conclusion

Cinnamon Roll Casserole is the kind of recipe that feels like a warm hug on a plate. Whether you’re hosting brunch, celebrating a holiday, or just want to elevate a regular morning, this dish is an easy win. It takes all the best parts of cinnamon rolls and transforms them into a comforting, crowd-pleasing casserole that’s buttery, sweet, and absolutely irresistible. Make it once, and I promise it’ll become part of your breakfast tradition.

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