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Cinnamon Roll Casserole

Cinnamon Roll Casserole

This Cinnamon Roll Casserole is your ultimate shortcut to a decadent breakfast or brunch without any of the fuss. It transforms store-bought cinnamon rolls into an effortlessly delicious baked treat, perfect for busy mornings or when you crave that comforting cinnamon swirl flavor with minimal effort.
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Prep Time 10 minutes
Cook Time 35 minutes
Minutes 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (12.2 ounce) can refrigerated cinnamon rolls with icing
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 2 large eggs large eggs, lightly beaten
  • 1/2 cup heavy cream (or half-and-half)
  • 1 teaspoon vanilla extract
  • chopped pecans Optional
  • walnuts Optional
  • extra cinnamon Optional
  • powdered sugar Optional

Equipment

  • 8x8 inch baking dish
  • Medium Bowl
  • Separate bowl
  • Aluminum foil

Method
 

  1. Open the can of refrigerated cinnamon rolls. Separate them and cut each cinnamon roll into quarters. Place the cinnamon roll pieces into a greased 8x8 inch baking dish. Try to distribute them evenly, leaving a little space between pieces as they will expand.
    1 (12.2 ounce) can refrigerated cinnamon rolls with icing
  2. In a medium bowl, whisk together the melted butter, packed light brown sugar, and ground cinnamon until well combined. This mixture will form the rich, caramel-like base that binds the casserole together.
    1/2 cup (1 stick) unsalted butter, melted, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon
  3. In a separate bowl, whisk together the lightly beaten eggs, heavy cream (or half-and-half), and vanilla extract until smooth. This liquid mixture will create a custardy-like base, ensuring each bite is moist and flavorful.
    2 large eggs large eggs, lightly beaten, 1/2 cup heavy cream (or half-and-half), 1 teaspoon vanilla extract
  4. Pour the butter-sugar-cinnamon mixture evenly over the cut cinnamon roll pieces in the baking dish. Then, pour the egg and cream mixture over everything. Gently tilt the dish to ensure the liquid evenly coats all the cinnamon roll pieces. For an extra burst of flavor, you can sprinkle some chopped pecans or walnuts over the top at this stage if desired.
    1/2 cup (1 stick) unsalted butter, melted, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, 2 large eggs large eggs, lightly beaten, 1/2 cup heavy cream (or half-and-half), 1 teaspoon vanilla extract, chopped pecans, walnuts
  5. Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the casserole is golden brown and puffed up, and a toothpick inserted into the center comes out clean.
  6. While the casserole is still warm, prepare the icing that came with the cinnamon rolls. You can stir in a tiny splash of milk or water if it’s too thick. Drizzle the icing generously over the hot Cinnamon Roll Casserole. Serve immediately and enjoy that warm, gooey, cinnamon-infused goodness!
    1 (12.2 ounce) can refrigerated cinnamon rolls with icing

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 30-60 seconds, or the entire casserole in the oven at 300°F (150°C) for 10-15 minutes. Can be frozen for up to 2 months.