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This cinnamon roll casserole is made with refrigerated cinnamon rolls so you know it’s an easy breakfast casserole that everyone will love. Take it up one notch and add in nuts, chocolate chips, eggnog or even bacon!
With a 10 minute prep time, you can make this cinnamon roll breakfast any day of the week!
Store bought cinnamon rolls are so convenient but sometimes you want to jazz them up! Canned cinnamon rolls are the base of this easy brunch casserole. A milk and egg mixture is poured over the cinnamon rolls to create a delicious casserole.
The end result is a cinnamon-y, gooey, warm cinnamon roll breakfast!
Time Required for this Cinnamon Roll Casserole Recipe
- 3 minutes to cut the cinnamon rolls
- 5 minutes to make the egg/milk mixture
- 25-30 minutes to bake
Easy Cinnamon Roll Casserole Ingredients
- Refrigerated cinnamon rolls: Use the pre-made refrigerated cans
- Large eggs
- Half and half: You can substitute heavy cream or milk.
- Cinnamon
- Allspice
- Honey: Agave nectar or maple syrup can be used instead. You can also use brown sugar.
How to cut canned cinnamon rolls
To cut the pre-made cinnamon rolls into smaller pieces I recommend using scissors, it makes the job really easy!
How to Make Cinnamon Roll Breakfast Casserole
- Preheat the oven to 350ºF. Spray a 9×13 inch pan with non-stick cooking spray.
- Cut each cinnamon roll into four pieces and place them in an even layer on the bottom of the baking dish. Save the frosting packets to use after baking the casserole.
- In a large bowl, whisk the eggs, half and half, cinnamon, and allspice together until well combined.
- Pour the egg mixture over the cinnamon rolls and then drizzle the honey over the entire dish.
- Bake in the oven for 25-30 minutes or until the cinnamon rolls turn golden brown on top.
- When the cinnamon roll casserole is done and out of the oven, take the icing packets and place in the microwave. Microwave the icing about 15 seconds or until icing thins. (If the rolls that you bought have an icing packet that is not microwavable, you will need to empty the icing into a bowl. Please read the instructions on the icing packet for your rolls). Drizzle icing over the entire cinnamon casserole and serve warm.
How to make Cinnamon Roll Breakfast Casserole ahead of time
To make this overnight cinnamon roll casserole follow the recipe according to the instructions, however do not bake. Instead, cover the pan with a lid or aluminum foil and store in the fridge overnight.
The next morning, bake according to instructions. Be aware that it may need a few additional minutes to bake since it will be cold from the fridge.
How to store Breakfast Cinnamon Roll Casserole
You can cover and store this in the refrigerator once it has cooled completely. It will be good for up to 3 days.
Freezer storage: Once it’s completely cool, wrap the pan well in plastic wrap and store in the freezer for up to 3 months. Thaw overnight in the fridge. To warm up, cover the pan with aluminum foil and bake at 350º for 10-15 minutes or until warm.
Quick and Easy Cinnamon Roll Casserole Variations
Make it less sweet: omit the honey
Nuts: sprinkle 3/4 cup chopped nuts over the pan before adding the honey
Chocolate chips: sprinkle 3/4 cup semi-sweet chocolate chips over the pan before adding the honey
Bacon: sprinkle 3/4 cup chopped cooked bacon over the pan before adding the honey
Eggnog: replace the half and half with eggnog for a Christmas flavor
Frosting options
If you want to top your rolls with cream cheese frosting instead of the packaged frosting that comes with them, follow our cream cheese frosting recipe but add 1 tablespoon of milk or more to thin it out for drizzling consistency.
What to serve with Canned Cinnamon Roll Casserole
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Cinnamon Roll Casserole (Overnight)
Ingredients
- 2 cans (8 count 12.4 oz) refrigerated cinnamon rolls with icing
- 5 large eggs
- 1 cup half and half, (can substitute heavy cream or milk)
- 1 ½ tsp cinnamon
- ¼ tsp allspice
- ¼ cup honey, (can substitute maple syrup)
Instructions
- Preheat the oven to 350ºF. Spray a 9×13 inch pan with non-stick cooking spray.
- Cut each cinnamon roll into four pieces and place them in an even layer on the bottom of the baking dish. Save the frosting packets to use after baking the casserole.
- In a large bowl, whisk the eggs, half and half, cinnamon, and allspice together until well combined.
- Pour the egg mixture over the cinnamon rolls and then drizzle the honey over the entire dish.
- Bake in the oven for 25-30 minutes or until the cinnamon rolls turn golden brown on top.
- When the cinnamon roll casserole is done and out of the oven, take the icing packets and place in the microwave. Microwave the icing about 15 seconds or until icing thins. (If the rolls that you bought have an icing packet that is not microwavable, you will need to empty the icing into a bowl. Please read the instructions on the icing packet for your rolls). Drizzle icing over the entire cinnamon casserole and serve warm.
Notes
- Make it less sweet: omit the honey
- Nuts: sprinkle 3/4 cup chopped nuts over the pan before adding the honey
- Chocolate chips: sprinkle 3/4 cup semi-sweet chocolate chips over the pan before adding the honey
- Bacon: sprinkle 3/4 cup chopped cooked bacon over the pan before adding the honey
- Eggnog: replace the half and half with eggnog for a Christmas flavor
