Hands down, this overnight cinnamon roll casserole is going to be the best shortcut you take this holiday season!
If you love the cinnamon roll experience but don’t have the time to make the dough, rise the dough, form the rolls, rise the rolls, bake the rolls – you get it – you’re going to love how easy this is!
Made with store-bought cinnamon rolls, a rich custard, melted butter and lots of ground cinnamon, this easy breakfast casserole has all the flavors of traditional cinnamon rolls in one delicious dish. The cinnamon roll pieces soak up the sweet egg mixture overnight, creating a soft, custardy center with golden brown, slightly crisp edges.
The best part? You can prep the entire dish the night before and simply pop it in the oven the next morning!
Finished with the included icing or a drizzle of cream cheese icing, this cinnamon roll breakfast casserole is perfect for Christmas morning breakfast, holiday brunch, Easter brunch or an easy weekend brunch. It’s a simple recipe that the whole family will love!
Why We Love This Recipe
- Easy to make: Using refrigerated cinnamon rolls means there’s no need to make homemade cinnamon rolls or prepare cinnamon roll dough from scratch. It’s one of those easy recipes that makes breakfast feel special without a lot of work.
- Make-ahead friendly: Assemble this overnight cinnamon roll casserole the night before, cover it with plastic wrap and refrigerate until you’re ready to bake.
- Amazing cinnamon roll flavor: The rich custard, melted butter, cinnamon and pure vanilla create a sweet casserole that tastes like a combination of traditional cinnamon rolls and French toast bake.
- Perfect for a crowd: This delicious breakfast casserole is easy to serve in individual portions and makes enough to share with the entire family.
- Great for holidays: Whether you’re looking for Christmas breakfast ideas or something special for weekend brunch, this cinnamon roll bake is always a family favorite.
Ingredients
- Refrigerated cinnamon rolls. I recommend Pillsbury Original Cinnamon Rolls (not Grands). They come in 8-count tubes with the cream cheese frosting included.
- Butter
- Eggs
- Heavy cream
- Pure maple syrup
- Cinnamon
- Vanilla extract
How to Make Overnight Cinnamon Roll Casserole
Cut the Rolls into Pieces
Take each cinnamon roll and cut it into quarters. This will give you a total of 64 pieces. Place them into a baking dish that has been coated in melted butter.
Make the Custard
In a mixing bowl, whisk the eggs, cream, cinnamon, vanilla and maple syrup. Then, pour this mixture over the cinnamon rolls. Be sure that all of the pieces are coated in the custard.
Then, cover the baking dish with plastic wrap.
Let the Casserole Rest
Put the casserole in the fridge and let it sit there overnight. When you wake up in the morning, it will be ready to bake!
Bake the Casserole
It should take about 45 minutes for your cinnamon roll casserole to be puffed and golden. At that point you can drizzle it with the cream cheese frosting and enjoy!
Variations
- Add fruit: Stir diced apples into the cinnamon roll pieces before pouring the egg mixture over the top. You could also add fresh blueberries, sliced strawberries, or diced pears, depending on the season..
- Add nuts: Sprinkle chopped pecans or walnuts over the top of the casserole before baking for a little crunch.
- Try homemade cinnamon rolls: If you have leftover homemade cinnamon rolls, cut them into pieces and use them instead of canned cinnamon rolls.
- Spice it up: Have fun experimenting with spices like nutmeg, cardamom or a little ground ginger to make this casserole even more cozy.
Serving Suggestions
This sweet breakfast casserole is delicious on its own, but it’s even better when served with a few breakfast favorites!
Here are some ideas for what to serve alongside your cinnamon roll breakfast casserole:
- Fresh fruit: Serve with fresh berries, orange slices, melon or a bowl of mixed fruit to balance the richness.
- Breakfast meats: The saltiness of bacon and breakfast sausage are a nice balance for the sweet casserole.
- Scrambled eggs: A side of fluffy scrambled eggs adds protein and makes this a more complete breakfast.
- Something savory: Serve this sweet treat with a savory overnight breakfast casserole or breakfast sandwiches to round out the meal. Try my Overnight Breakfast Casserole with Gruyere and Sausage, Bacon Egg and Cheese Bagel Sandwiches or Egg White Turkey Bacon Sandwiches.
- Festive coffee drinks: Tis the season for fun drinks! Enjoy this yummy treat with a Salted Caramel Mocha, Dutch Bros. Golden Eagle, Easy Vanilla Latte or White Hot Chocolate.
Storage Instructions
Leftovers will stay fresh in the fridge for several days when properly stored in an airtight container. You can also just cover the casserole dish with plastic wrap or aluminum foil and refrigerate.
You can also freeze the leftovers! I recommend storing the casserole in individual portions, wrapped in plastic wrap and placed in a freezer-safe container or freezer bag.
Reheat the casserole in a warm oven, covered with aluminum foil to prevent over-browning.
Do I Have to Let It Sit Overnight?
Nope! While letting the casserole sit overnight gives the cinnamon roll pieces plenty of time to absorb the egg mixture, you don’t have to wait until the next morning to bake it.
If you’re short on time, prepare the entire dish and let it rest in the refrigerator for at least 2-3 hours before baking. This gives the rich custard time to soak into the flaky layers of the cinnamon rolls.
When you make this overnight cinnamon roll casserole, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more sweet breakfast treats, try these:
- Homemade Apple Fritters with Vanilla Glaze
- Moist and Easy Cinnamon Banana Bread
- Easy Puff Pastry Cheese Danish
Overnight Cinnamon Roll Casserole
Ingredients
- 2 tubes refrigerated cinnamon rolls 8 count
- 4 Tbsp. unsalted butter
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 cup maple syrup
- 2 tsp. cinnamon
- 2 tsp. vanilla extract
Instructions
- Remove the cinnamon rolls from their tubes. Cut each cinnamon roll into quarters. Save the cream cheese frosting from the tubes and store them in the refrigerator.
- Melt the butter in a microwave-safe bowl. Pour butter into a 9×13 baking dish and spread it around to coat the bottom and sides. Arrange the cut cinnamon rolls in the baking dish.
- In a large mixing bowl, whisk the eggs, cream, cinnamon, vanilla and maple syrup. Pour this mixture evenly over the cinnamon rolls. Cover with plastic wrap.
- Refrigerate the casserole at least 1 hour, up to overnight.
- When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature while you preheat the oven.
- Preheat oven to 350F degrees. Remove the plastic wrap from the casserole and bake 45 minutes, until puffed and golden brown. Warm the cream cheese icing in the microwave and drizzle over the casserole before serving.
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