Cinnamon Roll Casserole: An easy, delicious french toast type breakfast casserole that can be made using refrigerated cinnamon rolls and everyday ingredients!
Oh heavens. Why oh why does the colder weather call for comfort food like this cinnamon roll casserole?
When the weather starts turning a bit chilly, I always think back to my grandma’s cinnamon rolls that she would spend HOURS making in the kitchen each year.
When they were hot and ready, she’d dial her rotary phone and call up to our house (which was only a hop, skip and a jump away) and say,
“I have cinnamon rolls ready for you.”
My dad would immediately start lacing up his boots (if they weren’t already on from feeding the cows that day) hop on his four-wheeler and head down to pick up those infamous rolls that she stored in a plastic ziptop bag for our entire family.
Now although I loved her dearly, and her cinnamon rolls were like no others… you PROBABLY won’t catch me in the kitchen for hours on end making them each year because I’m such a sucker for using refrigerated cinnamon rolls to get a cinnamon roll “fix”. They just make it super quick and easy for busy mama’s like us these days.
Cinnamon Roll Casserole
What else do I love about refrigerated cinnamon rolls?
The endless recipes that you can make with them.
You don’t have to be limited to only making the standard cinnamon rolls with icing (although those are pretty delicious) but you can make amazingly fun things like this cinnamon roll casserole for your family to eat on those brisk mornings! (Or ahem, throughout the entire day like we tend to do on a lazy Saturday.)
Cinnamon Roll Breakfast Casserole
To skip right to the recipe card where you can find the ingredients and instructions, just scroll down to the bottom of this post and there you’ll find where you can print and gather all of the info that you need!
However, I love showing photos of the cooking process in case you’re a visual person!
Preheat oven to 375 degrees and lightly spray an 8×8 baking pan.
Start by separating the cinnamon rolls and slicing each roll into 8 pieces, and set the icing to the side.
Melt the butter and pour it into the bottom of your 8×8 pan. Arrange the cinnamon roll slices all over the butter layer.
In a small bowl, beat together the eggs, heavy cream, cinnamon, and vanilla until combined well.
Pour over the top of the cinnamon rolls in the dish.
Drizzle the maple syrup all over the top.
Bake for 20-25 minutes, until top is golden brown and let cool for a few minutes.
Remove the metal lid from the icing container and microwave the icing for 5-10 seconds, until it’s thin enough to drizzle.
Then, pour the icing all over the top!
Oh mylanta. Keep in mind, it’s best served warm with a little extra syrup and powdered sugar.
Now although I’ve called this a cinnamon roll casserole, this could easily be called a cinnamon french toast casserole because of the eggs and maple syrup drizzle… so call it whatever you like, and whatever tickles your fancy!
More Recipes You’ll Love
If you love this recipe, then you’ll adore these other breakfast recipes:
- Biscuits and Gravy Dippers
- French Toast Bake
- Easy, Fluffy Pancake Recipe
- Stuffed Strawberry Cream Cheese French Toast
Then of course if you’d like to browse ALL of the easy breakfast recipes here on the blog, you can do that HERE!
Cinnamon Roll Casserole
Ingredients
- 2 Tbsp unsalted butter
- 12.4 oz can Pillsbury Original Icing Cinnamon Rolls
- 3 large eggs
- 1/4 cup heavy cream
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 cup maple syrup
Instructions
Preheat oven to 375 degrees and lightly spray an 8x8 baking pan.
Start by separating the cinnamon rolls and slicing each roll into 8 pieces. Set the icing to the side.
Melt the butter and pour it into the bottom of your 8x8 pan. Arrange the cinnamon roll slices all over the butter layer.
In a small bowl, beat together the eggs, heavy cream, cinnamon and vanilla until well combined. Pour over the top of the cinnamon rolls in the dish.
Drizzle the maple syrup all over the top.
Bake for 20-25 minutes, until top is golden brown. Cool for a few minutes.
Remove the metal lid from the icing container and microwave the icing for 5-10 seconds, until it’s thin enough to drizzle.
Pour the icing all over the top. Best served warm with a little extra syrup and powdered sugar.
What do you think of this recipe? I’d be so grateful if you give it a star rating review to help others know that it’s delish!
