This easy cinnamon roll casserole has all the flavors of homemade cinnamon rolls without the hard work!
Soft, fluffy pieces of cinnamon roll dough are nestled together in a casserole dish. They’re drenched in a rich, gooey, cinnamon-infused sauce. It’s like a giant, warm hug for your tastebuds!
The best part? It’s so easy to make! You can even assemble the casserole the night before and bake it when you’re ready.
With its warm, gooey, cinnamon roll goodness, this casserole is a real crowd-pleaser!
Why You’ll Love This Cinnamon Roll Casserole
Time-Saver: This recipe uses simple, easy-to-use ingredients. (And very few of them, at that!) The prep time is minimal, and there’s a make-ahead option for busy mornings.
Effortless Indulgence: This casserole tastes incredible and has an impressive appearance. But it’s so easy to prepare. It’s a stress-free option for brunch gatherings or special occasions.
Crowd-Pleaser: Kids love cinnamon rolls. That’s just a fact! But this casserole will also give adults nostalgic feelings. Everyone will love it.
Ingredients
- Refrigerated Cinnamon Rolls with Icing: I use Pillsbury Refrigerated Cinnamon Rolls with Icing. They make the casserole come together so quickly.
- Large Eggs: Whisk with the cream to create a rich, custardy base. It’ll soak into the cinnamon rolls to make a creamy sauce.
- Heavy Cream: This luxuriously thick cream adds incredible richness. It also helps the casserole set as it bakes.
- Maple Syrup: The pure, natural sweetener infuses the casserole with its distinctive maple flavor.
- Vanilla Extract: It enhances the overall flavor with warm, sweet notes.
- Ground Cinnamon & Nutmeg: The warming spices complement the cinnamon rolls perfectly. They also smell fantastic.
How to Make Cinnamon Roll Casserole
To make cinnamon roll casserole, follow these simple steps:
1. Get ready. Preheat the oven to 375 degrees Fahrenheit. Grease a 9×13-inch baking dish.
2. Cut the cinnamon rolls. Open the store-bought cinnamon rolls and cut each roll into quarters. Arrange half of them in the bottom of the baking dish. Set the icing aside.
3. Make the custard. Whisk together the eggs, heavy cream, maple syrup, vanilla, and spices in a bowl.
4. Assemble the casserole. Pour the custard-egg mixture over the cinnamon rolls in the dish. Top them with the remaining cinnamon roll quarters.
5. Bake. Bake for 30 to 35 minutes until the cinnamon rolls are golden brown and set.
6. Add the icing. Remove the casserole from the oven. Let it cool slightly, then drizzle the icing over the top.
7. Serve. Serve the casserole warm (with vanilla ice cream if desired). Enjoy!
Tips for the Best Cinnamon Roll Casserole
Incorporate these tips the next time you make this casserole so it turns out perfectly.
- Pick the right tools. This casserole works best in a 9×13 glass baking dish. Grease it generously with butter to prevent sticking. When cutting the cinnamon rolls, kitchen shears are perfect.
- Keep things nice and even. Spread the cinnamon roll pieces in an even layer on the bottom and top. Doing so will ensure they soak up the mixture and cook evenly.
- Try a tent trick. Cover the top of the casserole with aluminum foil if it starts browning too quickly. Cover it loosely and monitor the process closely.
- Give it a rest. After the casserole finishes baking, let it rest for at least 5 to 10 minutes before icing it. That will give it time to set and ensure the icing doesn’t melt too quickly.
- Add fun mix-ins. You can add anything you like to this casserole. I love to make mine with raisins or chopped nuts. Chocolate chips or toffee bits are another good option.
- Amp up the flavor. Keep everything about the recipe the same, but try it with orange rolls. YUM! I’ve never tried it with caramel-flavored ones, but I’ll bet it’s great.
How to Store
I never have leftovers when I make this recipe. If you do, here’s how to store them.
To Store: Tightly cover the leftover casserole with plastic wrap. Or transfer it to an air-tight container. Then, store it in the refrigerator for up to 5 days.
To Freeze: Freeze unbaked cinnamon roll casserole tightly wrapped for up to 2 months. Thaw overnight before baking as directed. For baked leftovers, freeze portions tightly wrapped for up to 2 months. Thaw overnight and reheat them in the oven.
To Reheat: Reheat refrigerated portions in the oven at 350 degrees Fahrenheit for 10-15 minutes. (Or until warmed through.) You can also reheat in the microwave, though the oven yields a crisper texture.
Cinnamon Roll Casserole
8
servings10
minutes35
minutes476
kcalThis cinnamon roll casserole is quick, easy, and over-the-top delicious! It’s perfect for lazy weekends when you want a special treat.
Ingredients
2 cans (12.4-ounce) refrigerated cinnamon rolls with icing
4 large eggs
1/2 cup heavy cream
1/4 cup maple syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Grease a 9×13-inch baking dish with butter or cooking spray.
- Open the cans of cinnamon rolls and cut each roll into quarters. Arrange half of the cinnamon roll pieces in the bottom of the prepared baking dish. Set the icing packets aside for later.
- In a large bowl, whisk together the eggs, heavy cream, maple syrup, vanilla, cinnamon, and nutmeg until well combined. Pour the egg mixture evenly over the cinnamon rolls in the baking dish.
- Top with the remaining cinnamon roll pieces.
- Bake for 30 to 35 minutes until the top is golden brown and the casserole is set. If the top starts browning too quickly, cover loosely with foil.
- Remove the casserole from the oven and let it cool for 5 to 10 minutes. Drizzle the reserved icing packets over the warm casserole.
- Serve the cinnamon roll casserole warm, and enjoy! For an extra decadent treat, serve with a scoop of vanilla ice cream.
