Description
This easy cinnamon roll casserole is the perfect make-ahead breakfast or weekend brunch treat. Made with refrigerated cinnamon rolls, a creamy egg custard, and a touch of vanilla and cinnamon, it bakes into a gooey, golden-brown casserole that’s packed with cozy flavor. Whether you’re hosting a holiday breakfast or just want a sweet start to your day, this no-fuss recipe comes together quickly and is guaranteed to impress. Serve it warm with icing drizzle for the ultimate cinnamon roll experience—without all the work.
Ingredients
Scale
For the casserole:
- 2 tubes refrigerated cinnamon rolls
- 1/4 cup salted butter, melted
- 3/4 cup milk
- 1/2 cup pure maple syrup
- 4 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
For the topping:
- Reserved frosting (from cinnamon rolls)
Instructions
- Preheat the oven to 350°F and lightly spray a 9×13 inch baking dish with nonstick spray. Pour the melted butter into the dish.
- Remove the cinnamon rolls from the package, reserving the frosting for later. Cut the cinnamon rolls into 3/4 inch pieces and place them in the prepared baking dish.
- In a medium bowl, whisk together the milk, maple syrup, eggs, vanilla extract, and cinnamon. Pour this mixture over the cinnamon roll pieces.
- Bake for 25-35 minutes, or until golden brown and puffed up.
- Let the casserole cool for 10-15 minutes, then drizzle the frosting over the top and serve.
Notes
- Make-Ahead Option: Assemble the casserole the night before, cover tightly, and refrigerate. Bake in the morning, adding 5–10 extra minutes to the baking time.
- Customization Ideas: Add cream cheese cubes, chopped nuts, sliced apples, or blueberries for a twist. You can also swap the milk for almond or oat milk.
- Baking Tip: If the top browns too quickly, cover with foil halfway through baking. The casserole is done when the center is set and a knife comes out clean.
- Storage: Store leftovers in the fridge for up to 4 days. Reheat in the microwave or oven until warm.
- Freezing: You can freeze the unbaked casserole or baked leftovers for up to 2 months. Thaw overnight in the fridge before baking or reheating.