Cinnamon Roll Casserole
Get ready for a tasty treat with this easy cinnamon roll casserole! Using canned cinnamon rolls, this casserole is so delicious with creamy icing drizzled over warm, golden rolls. It’s perfect for any breakfast or brunch!
Try out more delicious breakfast casseroles like this Crescent Roll Breakfast Casserole, this yummy Cowboy Breakfast Casserole or my Tater Tot Breakfast Casserole!
Reasons You Will LOVE this Recipe!
Easy to make: This recipe uses canned cinnamon rolls but in the end, the casserole tastes homemade. It’s a win-win!
You can make it ahead of time: You can make this right before you need it in the casserole dish OR you can make it in the slow cooker! See my instructions in the post and recipe card below.
Ingredients in Cinnamon Roll Casserole
These ingredients are SO simple and you probably already have them all in your pantry! Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.
Refrigerated cinnamon rolls: These form the base of the casserole. And you don’t even have to make them from scratch! So easy!
Half and half: This is used to create a rich and creamy custard.
Eggs: I use large eggs when I am baking. The eggs bind the ingredients together and add structure.
Ground cinnamon: A little extra dash brings out the flavors in the canned rolls.
Vanilla extract: A splash of vanilla adds in some extra sweet flavor.
Cream cheese: This is used to provide a creamy and tangy flavor to the frosting.
Maple syrup: I like to use maple syrup to sweeten the icing with a rich, maple flavor for the cinnamon roll casserole.
Is Cinnamon Roll Casserole Easy to Make?
Yes! This is one of the best casseroles that you can make and serve for breakfast!
Prep: Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with pan spray.
Cut cinnamon rolls: Open the tubes of cinnamon rolls and cut each cinnamon roll into 4 pieces and place them in the prepared pan. Reserve the icing.
Whisk and pour: In a small bowl, whisk together the half-and-half, eggs, cinnamon, and vanilla. Pour over the cinnamon rolls.
Bake: Bake for 30-35 minutes, until the cinnamon rolls are golden brown. Let cool for 10-15 minutes.
Make icing:While the casserole is cooling, combine the cream cheese, reserved icing, and maple syrup in a medium bowl and mix until smooth. Drizzle over the casserole just before serving.
Cut the canned cinnamon rolls into quarter pieces.
Mix together wet ingredients and cinnamon and whisk.
Place the cinnamon roll pieces in a baking dish. Pour the egg mixture over the cinnamon roll pieces and bake.
Variations and Add ins
Make them Orange Flavored: Try this cinnamon roll casserole with canned orange rolls instead of cinnamon rolls! Replace the ground cinnamon with a tablespoon of orange zest and add an additional tablespoon of orange zest to the icing. You may keep the maple syrup in the icing if you prefer, or you may replace it with ¼ cup orange juice.
Add ins: Make this a cinnamon apple pecan casserole by tossing ⅓ cup of chopped pecans and 1-2 peeled and diced apples with the cinnamon rolls before topping with the liquid mixture.
Skip the Homemade Icing: If you want to skip the homemade icing, go ahead and just use the icing that comes with the tubes of cinnamon rolls instead.
Can I Make Cinnamon Roll Casserole in a Slow Cooker?
Yes! This can easily be made in the slow cooker! I love using this method for holidays or slow mornings.
Prep crockpot: Spray the bottom and sides of the crockpot with pan spray. Cut up the cinnamon rolls and distribute them evenly in the bottom of the crockpot. Reserve the icing.
Whisk and pour: In a small bowl, whisk together the half-and-half, eggs, cinnamon, and vanilla. Pour over the cinnamon rolls.
Cook: Cover and cook on low heat for 2-2 ½ hours, until the cinnamon rolls are fully baked.
Prep icing: Once the cinnamon rolls are done cooking, turn the crockpot to ‘warm’ and prepare the icing in a medium bowl. Combine the cream cheese, reserved icing, and maple syrup until smooth. Drizzle over the cinnamon rolls just before serving.
How to Store Leftover Cinnamon Roll Casserole
In the Refrigerator: Store leftover cooked cinnamon roll casserole in the refrigerator in an airtight container for up to 5 days.
To Reheat: Reheat in the microwave in 30-second intervals until steaming.
To Make Ahead: The casserole may be prepared and placed in the crockpot or casserole dish the night before cooking. Cover with plastic wrap or foil and refrigerate until you are ready to place it in the oven or crockpot to cook. It may require 5-8 additional minutes to bake because the vessel has been chilled.