Author: This Cinnamon Roll Casserole is ooey-gooey delicious and comes together quickly. Made with your favorite cinnamon rolls, eggs, milk, and a little maple syrup, it’s an amazing brunch dish contribution! You can make it in advance or bake it right away for a delicious breakfast-style treat any time. This sweet treat is sure to be the star of any gathering!
We love a good batch of Homemade Cinnamon Rolls. Usually, for holidays, we serve them with bacon, eggs, yogurt, and a variety of fruit! I also love a good casserole though, and often make this Cheesy Bacon And Egg Hashbrown Breakfast Casserole in advance.
So, I wanted to see if I could combine the two ideas into something delicious I could make in advance that gave the same feeling as a fresh pan of cinnamon rolls.
Cinnamon Roll Casserole
This cinnamon roll casserole has a lovely crunchy texture on the bottom and edges from baking in a butter bath, which contrasts so well with the gooey, eggy center! It’s the best of all worlds and topped with a creamy icing (could it get any better?!).
Ingredients
Just a few simple ingredients come together to make this rich and decadent breakfast casserole! But, since I’m always asked about substitutions, I wanted to list out what each ingredient does for the recipe, as well as any alternate items that can be used in their place.
- Butter – We use salted butter, but unsalted will work fine. If using unsalted butter, I would add about a 1/4 teaspoon of salt to the liquid mixture before adding it to the recipe. Salt is a flavor conductor, so it helps the overall flavor come through, not just the salt!
- Cinnamon Rolls – I love these homemade einkorn cinnamon rolls, but you can use whatever homemade or store-bought cinnamon rolls you prefer. You’ll need 16 total, uncooked cinnamon rolls for this recipe.
- Eggs – Whole eggs are used here. However, you can also use 4 egg yolks mixed with 1/2 cup of milk as a replacement. For a full egg replacement, 3/4 cup of Greek yogurt will also work! I have made this recipe with both of the suggested substitutions and it turns out very well (though the texture is a bit softer!).
- Milk – We use whole raw milk, but you can use any animal or plant-based milk you prefer.
- Maple Syrup – This is our favorite sweetener for this recipe! But we’ve also used cane sugar, and panela, and stevia or monk fruit could be used instead.
- Vanilla – Another flavor conductor that deepens the overall flavor! Don’t skip!
- Cinnamon – While there is cinnamon in the rolls, having that cinnamon flavor carry over to the base is really nice as well.
- Icing – Whatever icing goes along with your cinnamon rolls will be used to top this dish!
Instructions
Here is a quick overview of the process. The full recipe, with ingredient quantities and all the directions, is available to print at the end of the post.
- Prep – Preheat your oven to 375°F (if baking right away) and pour the melted butter into the bottom of the pan.
- Dice – Take each uncooked cinnamon roll and cut it into 8 pieces. I do this literally like I’m slicing a pie! Add all the cinnamon roll pieces to the pan, on top of the butter. Be sure to set aside the icing, you will use it after the baking process.
- Mix – In a bowl, mix all the remaining ingredients together until well combined and the eggs are fully incorporated. Pour the mixture evenly over the cinnamon roll pieces.
- Rest – At this point, you can cover and put the casserole in the fridge overnight or for just a few hours. This allows the cinnamon rolls to absorb more of the egg mixture for that perfect gooey texture. If you don’t have time, you can also bake it right away.
- Bake – Bake at 375°F for 20-25 minutes or until cinnamon rolls are golden brown. This time will vary based on the size and type of your cinnamon rolls, so keep an eye on the color when in doubt!
- Add Icing – Allow the finished dish to cool for about 5-10 minutes before icing. If you are using store-bought icing it may be very thick. You can heat it up or thin it with milk to create a drizzly texture! Top with your desired amount of icing and enjoy!
To Make Ahead
If you want to make this dish in advance, the process is so simple! You will still need to bake it the day of serving for best results.
- Prep the recipe as written up to baking, but don’t bake it.
- Cover and place in the fridge overnight, or up to 24 hours.
- When ready to bake, preheat your oven to 375°F and place the casserole in the oven.
- Bake for 20-25 minutes, or until golden brown. Cool for 5-10 minutes before covering it.
- Take the icing with you (if traveling) and top right before serving. Enjoy!
Even More Breakfast Ideas to Try
- Cheesy Bacon And Egg Hashbrown Breakfast Casserole
- Banana Bread Pancakes
- Homemade Cinnamon Raisin Sourdough Bread
Cinnamon Roll Casserole
Ingredients
- 4 tablespoons butter melted
- 16 cinnamon rolls unbaked and cut into 8 pieces per roll (homemade or store-bought)
- 4 whole eggs
- 1/2 cup milk
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- 1/4 cup maple syrup
- icing from the cinnamon rolls
Instructions
- Preheat your oven to 375°F (if baking right away) and pour the melted butter into the bottom of the pan.
- Take each uncooked cinnamon roll and cut it into 8 pieces. I do this literally like I’m slicing a pie! Add all the cinnamon roll pieces to the pan, on top of the butter. Be sure to set aside the icing, you will use it after the baking process.
- In a bowl, mix all the remaining ingredients together until well combined and the eggs are fully incorporated. Pour the mixture evenly over the cinnamon roll pieces.
- At this point, you can cover and put the casserole in the fridge overnight or for just a few hours. This allows the cinnamon rolls to absorb more of the egg mixture for that perfect gooey texture. If you don’t have time, you can also bake it right away.
- Bake at 375°F for 20-25 minutes or until cinnamon rolls are golden brown. This time will vary based on the size and type of your cinnamon rolls, so keep an eye on the color when in doubt!
- Allow the finished dish to cool for about 5-10 minutes before icing. If you are using store-bought icing it may be very thick. You can heat it up or thin it with milk to create a drizzly texture! Top with your desired amount of icing and enjoy!
Notes
To Make Ahead
If you want to make this dish in advance, the process is so simple! You will still need to bake it the day of serving for best results.-
- Prep the recipe as written up to baking, but don’t bake it.
- Cover and place in the fridge overnight, or up to 24 hours.
- When ready to bake, preheat your oven to 375°F and place the casserole in the oven.
- Bake for 20-25 minutes, or until golden brown. Cool for 5-10 minutes before covering it.
- Take the icing with you (if traveling) and top right before serving. Enjoy!
Nutrition
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