Cinnamon Roll Casserole
This recipe uses one can of grands cinnamon rolls (5 to a roll) and makes 6 small servings. If you want to serve more, double the recipe to a 9x13 and double the ingredients.
This Cinnamon Roll Casserole is the cozy, gooey, brunch-worthy breakfast bake that takes a can of Grands cinnamon rolls and turns it into something so much more impressive. Quartered cinnamon rolls soaked in a vanilla-cinnamon-maple egg custard, baked into a buttery brown sugar caramel bottom, and finished with cream cheese icing. It is part French toast, part bread pudding, part cinnamon roll, and 100% breakfast heaven.
I love this recipe because the technique is so smart. Instead of just baking cinnamon rolls and calling it a day, you cut them into quarters and soak them in a custard mixture (eggs, heavy cream, vanilla, cinnamon, maple syrup) that elevates the entire dish. The custard soaks into every nook and cranny of the cinnamon rolls, making them softer, richer, and more flavorful than out-of-the-can rolls could ever be on their own.
The genius bonus is the bottom layer. Butter and brown sugar melted in the pan create this incredible caramel that bakes into the bottom of the casserole. When you scoop a serving, you get all that sticky-sweet caramel on the bottom along with the soft custardy cinnamon rolls on top. Drizzle the icing (upgraded with a splash of heavy cream) over everything and serve warm.
This 8x8 version serves 6 people generously and is perfect for a small family breakfast or weekend brunch. Double the recipe for a 9x13 for bigger crowds, holiday mornings, or anytime you want to wow houseguests with minimal effort. Let's make it.
📝 Ingredients
- 1 TBSP Butter + more to coat pan
- 1 TBSP Brown Sugar
- 1 can of Grands Cinnamon Rolls (5 to a can)
- 2 eggs
- 1/4 cup heavy cream + TBSP for icing
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1 TBSP Maple syrup + more for serving if you wish
👩🍳 Directions
- 1
Heat oven to 350. Coat the entire 8x8 pan with butter or spray with cooking spray. Add 1 TBSP butter and 1 TBSP Brown sugar to the pan and put it in the oven to melt the butter while you quickly prep the rest of the ingredients.
- 2
In a bowl, whisk together eggs, heavy cream, vanilla, cinnamon, and maple syrup.
- 3
Open the can of cinnamon rolls and cut each cinnamon roll into 4 pieces. Add to the milk/egg mixture and stir to combine really well.
- 4
Remove pan from oven and whisk together the butter and brown sugar mixture in the bottom of the pan. Pour over the cinnamon roll mixture on top of the butter and push the cinnamon rolls into an even layer.
- 5
Bake 30 minutes. Remove from oven and let sit for 5 minutes before putting icing on top. Add 1 TBSP of heavy cream to the canned icing and stir to combine. Heat for a few seconds if you wish before putting on top of the casserole. Optional: Serve with a side of maple syrup.
Ingredient Notes & Substitutions
Butter: 1 tablespoon for the brown sugar bottom layer, plus more for greasing the pan.
Brown sugar: 1 tablespoon for the caramel bottom. Light or dark brown both work.
Grands cinnamon rolls: One 17.5-ounce can (5 rolls per can). Includes the icing packet that you will upgrade with heavy cream.
Eggs: 2 large eggs for the custard base.
Heavy cream: A quarter cup in the custard, plus 1 tablespoon for the icing. Half-and-half works in a pinch.
Vanilla extract: 1 teaspoon. Pure vanilla for the best flavor.
Cinnamon: Half a teaspoon. Extra cinnamon amplifies the cinnamon roll flavor.
Maple syrup: 1 tablespoon in the custard, plus more for drizzling at serving if desired. Real maple syrup is best.
How to Store, Reheat & Freeze
Cover the pan with foil or transfer leftovers to an airtight container. Keeps at room temperature for 1 day, or in the fridge for up to 4 days. Reheat individual servings in the microwave for 30 to 45 seconds, or warm the whole pan covered in a 325 oven for about 10 minutes.
To freeze, cool completely, slice into portions, wrap each in plastic wrap, and freeze for up to 2 months. Reheat individually in the microwave for 1 to 2 minutes.
What to Serve With Cinnamon Roll Casserole
This is a complete breakfast on its own, but pairing rounds out the spread. Fresh fruit (berries, sliced oranges) balances the sweetness. Crispy bacon or breakfast sausage adds a savory contrast. A side of scrambled eggs makes it a full breakfast plate. For a brunch party, pair with mimosas, fresh-squeezed orange juice, and hot coffee. Perfect for Christmas morning, Easter brunch, weekend houseguests, or any time you want breakfast to feel like a holiday.
💡 Tips for Success
- Use Grands cinnamon rolls (the big 5-pack), not the smaller value-size ones. The 17.5 oz can is what you want. Bigger rolls = better casserole texture.
- Coat the entire 8x8 pan with butter or cooking spray, including up the sides. The caramel can stick if the pan is not properly greased.
- Melt the brown sugar and butter in the pan IN THE OVEN while you prep the rest. This saves time and creates that caramel layer naturally.
- Quarter each cinnamon roll into 4 pieces. Smaller pieces soak up more of the egg custard and create better texture.
- Stir the cinnamon rolls into the egg custard until every piece is coated. Then let it sit for 5 minutes to absorb. This is the difference between okay casserole and great casserole.
- Whisk the brown sugar caramel together in the pan after pulling it out of the oven. Sometimes the sugar settles at the bottom, a quick whisk distributes it evenly.
- Bake until the top is golden and the center is just set. Test with a toothpick, it should come out with a few moist crumbs but no raw batter.
- Upgrade the canned icing by adding a tablespoon of heavy cream. It thins the icing to a perfect drizzling consistency and adds richness. Warm it briefly in the microwave for the easiest drizzle.
❓ Frequently Asked Questions
Can I make this with homemade cinnamon rolls?
Yes! Use 5 to 6 unbaked homemade cinnamon rolls. The technique stays the same. The result is even more bakery-style.
Can I double this for a 9x13?
Absolutely. Double every ingredient and use a 9x13 pan. The bake time may need an extra 5 to 10 minutes to account for the larger volume.
Can I prep this the night before?
Yes. Assemble everything, cover with foil, and refrigerate up to 12 hours. Bake in the morning (the casserole may need 5 extra minutes to account for the cold start).
Can I use heavy cream instead of milk in the recipe?
Heavy cream IS what is in the recipe, and it makes the casserole richer and more custardy. Milk also works but the result is a little lighter.
How do I store leftovers?
Cover the pan tightly with foil or store in an airtight container. Keeps at room temperature for 1 day, in the fridge for 4 days. Reheat in the microwave for 30 to 45 seconds per serving or in a 325 oven for 10 minutes.
Can I freeze it?
Yes. Cool completely, slice into portions, wrap individually, and freeze for up to 2 months. Reheat individually in the microwave for 1 to 2 minutes.
What if I do not have maple syrup?
Use honey or just an extra tablespoon of brown sugar. The maple adds a depth that is hard to replicate, but the casserole is still delicious without it.
Made this recipe?
Tag me on Instagram @holleyinthekitchen — I'd love to see it!