Can I make this cinnamon roll casserole the night before?

Yes! You can prepare the casserole, cover it with plastic wrap, and refrigerate overnight. In the morning, bake it as directed. This makes it a great option for busy mornings or holiday breakfasts.

Why did my casserole turn out soggy?

A soggy texture usually means it was underbaked or the egg mixture wasn’t evenly distributed. Make sure to whisk the custard well before pouring it over the cinnamon rolls and bake until the top is golden brown and slightly firm to the touch.

Can I use homemade cinnamon rolls instead of store-bought?

Absolutely! Just use about the same amount of dough as two tubes of refrigerated cinnamon rolls. Keep in mind that homemade dough may take slightly longer to bake.

What can I use instead of maple syrup?

You can replace maple syrup with honey, brown sugar, or even a mixture of granulated sugar and a little extra milk. The sweetness level may vary slightly, but the recipe will still work.

Easy Cinnamon Roll Casserole

Name: Easy Cinnamon Roll Casserole
Prep time: 10 min
Cook time: PT-483771H46M22S
Total time: PT-483771H46M22S
Cuisine: American
Ingredients: 2 tubes refrigerated cinnamon rolls (about 16 rolls total); ¼ cup salted butter, melted; ¾ cup milk (dairy or non-dairy); ½ cup pure maple syrup (or honey/brown sugar); 4 large eggs; 2 teaspoons vanilla extract; 1 teaspoon cinnamon

Description

This easy cinnamon roll casserole is a deliciously warm and gooey breakfast bake made with store-bought cinnamon rolls, a rich vanilla-cinnamon custard, and a sweet icing drizzle. Perfect for holiday mornings, brunch gatherings, or a cozy weekend treat, this recipe is beginner-friendly and requires just a handful of ingredients.

Ingredients

Scale

2 tubes refrigerated cinnamon rolls (about 16 rolls total)
¼ cup salted butter, melted
¾ cup milk (dairy or non-dairy)
½ cup pure maple syrup (or honey/brown sugar)
4 large eggs
2 teaspoons vanilla extract
1 teaspoon cinnamon

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Instructions

Preheat the oven and prepare the dish: Set the oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray or butter. Pour the melted butter into the dish, spreading it evenly.
Cut the cinnamon rolls: Open the tubes of refrigerated cinnamon rolls and cut each roll into four smaller pieces. Arrange them in a single layer in the baking dish.
Make the custard mixture: In a medium bowl, whisk together the milk, maple syrup, eggs, vanilla extract, and cinnamon until smooth. Ensure the eggs are fully incorporated to prevent a scrambled texture.
Combine the ingredients: Pour the custard mixture evenly over the cinnamon roll pieces, making sure they are well coated. Lightly press down on the rolls so they absorb the liquid.
Bake the casserole: Place the dish in the preheated oven and bake for 25–35 minutes, or until the casserole is puffed, golden brown, and the center is set. If the top is browning too quickly, cover it loosely with foil for the last 10 minutes of baking.
Cool and add frosting: Let the casserole rest for about 10 minutes before drizzling the included cinnamon roll icing over the top. Serve warm and enjoy!

Notes

Make-ahead option: Prepare the casserole the night before, cover, and refrigerate. Bake in the morning for an easy, stress-free breakfast.
For a crunchier texture: Add chopped pecans or walnuts to the cinnamon rolls before baking.
For a citrus twist: Mix in a little orange zest with the custard for a bright, fresh flavor.
Serving suggestion: Pair with fresh fruit or crispy bacon for a well-balanced breakfast.

Prep Time: 10 minutes
Cook Time: 25–35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 470
Sugar: 33g
Sodium: 747mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 3g
Trans Fat: 1g
Carbohydrates: 61g
Fiber: 0.3g
Protein: 8g
Cholesterol: 98mg