{"id":132,"date":"2025-01-22T05:02:31","date_gmt":"2025-01-21T21:02:31","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/01\/22\/easy-cinnamon-roll-breakfast-casserole\/"},"modified":"2025-01-22T05:02:31","modified_gmt":"2025-01-21T21:02:31","slug":"easy-cinnamon-roll-breakfast-casserole","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/01\/22\/easy-cinnamon-roll-breakfast-casserole\/","title":{"rendered":"Easy Cinnamon Roll Breakfast Casserole"},"content":{"rendered":"

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This cinnamon roll breakfast casserole is everything you want in a breakfast\u2014easy to make, family-approved, and absolutely delicious. Perfect for holiday mornings or cozy weekends, you can prep it ahead, pop it in the oven, and enjoy a cozy breakfast without any hassle.<\/p>\n

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Why We Love This Cinnamon Roll Casserole Recipe<\/h2>\n
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  • Prep Ahead<\/strong>\u2013 I love being able to prep breakfast ahead and bake it in the morning. This recipe is great for a holiday breakfast, or can be enjoyed as a cozy weekend breakfast as a family.<\/li>\n
  • Feeds A Crowd<\/strong> \u2013 I recently made two pans of this cinnamon roll casserole for my daughter\u2019s teachers, as the PTA provides a lunch, breakfast or brunch spread for them once a month. I was able to prep it ahead and then pop it in the oven in the morning while I was still sleepy. I wrapped the warm pans in some large clean towels, then put them in a sturdy cardboard box, and we were off. It\u2019s the perfect sweet breakfast with some of the egg sausage potato casseroles, crock pot hash brown casserole and fresh fruit that others brought!<\/li>\n
  • Family Pleasing Recipe<\/strong> \u2013 Look, I\u2019m not trying to toot my own horn here but everyone I shared this casserole with had an oohh yum reaction including my kid. This easy breakfast casserole recipe is definitely crowd pleasing. It\u2019s kind of similar to a French toast casserole and is an easy twist on traditional cinnamon rolls, and also is perfect for a Christmas morning breakfast or Easter morning breakfast.<\/li>\n<\/ul>\n

    Ingredients For Cinnamon Roll Casserole<\/h2>\n
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    Ingredients For The Casserole<\/h3>\n
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    • cinnamon rolls dough\u00a0<\/strong>save the frosting!!, usually 8 count, refrigerated cinnamon roll dough found in tubes like Pillsbury. You could use homemade cinnamon rolls if you prefer to make it from scratch.<\/li>\n
    • large\u00a0eggs<\/strong><\/li>\n
    • heavy cream<\/strong>\u00a0can also use heavy whipping cream.<\/li>\n
    • cinnamon<\/strong><\/li>\n
    • vanilla<\/strong><\/li>\n
    • brown sugar<\/strong><\/li>\n<\/ul>\n

      For the Frosting<\/h3>\n
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      • butter<\/strong>\u00a0softened, salted butter works just fine.<\/li>\n
      • cream cheese\u00a0<\/strong>softened<\/li>\n
      • powdered sugar<\/strong> \u2013 also known as confectioner\u2019s sugar<\/li>\n
      • vanilla extract<\/strong><\/li>\n
      • frosting<\/strong> from the canned cinnamon rolls, don\u2019t throw them away! If you accidently did, you can double the other ingredients to make more frosting, see the notes in the recipe card for more info.<\/li>\n<\/ul>\n

        How To Make Cinnamon Roll Breakfast Casserole<\/h2>\n

        Making The Cinnamon Roll Casserole<\/h3>\n
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        1. Spray a 9x 13 inch casserole dish with pan spray. Preheat the oven to 350 degrees.<\/li>\n
        2. Open the cinnamon rolls and cut the cinnamon rolls each into 4 pieces. Place the cinnamon roll pieces in the bottom of the prepared pan.<\/li>\n<\/ol>\n
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          1. Crack eggs into a medium bowl and beat with a whisk. Add cream, cinnamon, vanilla and brown sugar to the egg mixture, and mix with a whisk until combined. <\/li>\n<\/ol>\n
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            1. Pour the egg mixture over the cinnamon rolls. Cover the pan with aluminum foil. If you are making this recipe the night before, place the pan in the fridge otherwise continue with baking.<\/li>\n<\/ol>\n
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              1. Bake for 30-40 minutes or until cooked all the way through and no longer doughy in the middle. Take off the foil and let bake for 5 minutes uncovered at the end to help it become golden brown. Let the cinnamon roll casserole cool for 5-10 minutes before frosting.<\/li>\n<\/ol>\n
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                Making The Frosting<\/h3>\n
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                1. Place the butter and the cream cheese in a large mixing bowl. With an electric mixer beat until well combined. Add vanilla and frosting from the two cans of cinnamon rolls and again mix well with the electric mix. Add the powdered sugar and beat until smooth.<\/li>\n<\/ol>\n
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                  1. Spread the frosting over the cinnamon roll casserole with a spatula, then serve and enjoy!<\/li>\n<\/ol>\n
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                    Cinnamon Roll Casserole Variation Ideas<\/h2>\n

                    Add Nuts<\/strong> \u2013 Sprinkle chopped pecans or walnuts over the top of the casserole before baking. Try starting with half a cup. You can also mix them into the casserole if you prefer, I\u2019d start with 1\/2 a cup.<\/p>\n

                    Try Adding Raisins <\/strong>\u2013 Maybe I\u2019m dating myself or showing my Midwest roots, but raisins used to always be in cinnamon rolls, and they are so tasty. It\u2019s kind of like cinnamon raisin toast with cinnamon and sugar on top but better. Anyways if you like raisins, mix 1\/2 a cup in when you add the custard and dough pieces together. It\u2019s best if the raisins are in that custard mixture as they then stay plump and juicy. If your raisins are a little dried out and sticky, try placing them in warm water for five minutes to rehydrate them before adding them.<\/p>\n

                    Swap The Heavy Cream<\/strong> \u2013 Heavy cream and heavy whipping cream are not quite the same, but are pretty close and can be swapped one for one. Half and half can also be swapped, but the casserole will taste less decadent. Milk could be used but I don\u2019t recommend it, I found in my tests milk left the casserole feeling a little flat compared to using cream or half and half in my opinion.<\/p>\n

                    Add Flavored Half And Half <\/strong>\u2013 An easy way to make a festive flavored cinnamon roll casserole is to use a flavored creamer meant for coffee. Different flavors are available at different times of year, but try flavors like hazelnut, vanilla, pumpkin spice, eggnog or gingerbread.<\/p>\n

                    I\u2019m not sure how well chocolate flavors will taste; the cinnamon may be a little overpowering with a chocolate-based creamer. I would stay away from flavors that clash with cinnamon like mint for example.<\/p>\n

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                    How Do I Reheat This Cinnamon Roll Casserole?<\/h2>\n

                    The easiest way to reheat this easy cinnamon roll breakfast casserole recipe is to place a slice on a plate and heat it in the microwave for about 20-30 seconds. <\/p>\n

                    You can also place the pan back in the oven covered at 350 for 15-20 minutes to reheat, the time will vary depending on how much is left in the pan. The frosting will melt into the casserole using this method, but it will still taste delicious.<\/p>\n

                    This casserole can be enjoyed cold too, but I find it really tastes it\u2019s best when warmed, especially as leftovers.<\/p>\n

                    How Long Will Cinnamon Roll Casserole Last?<\/h2>\n

                    Expect this cinnamon roll casserole will last for about four days when stored in an airtight covered container in the refrigerator. If you are leaving it in the pan in the refrigerator, I recommend covering it with some tight fitting cling wrap to keep it fresh. If you just add the aluminum foil to the top, it can dry out in the fridge.<\/p>\n

                    While you probably could freeze pieces of this casserole after baking and reheat it, it tends to taste it\u2019s best when enjoyed fresh.<\/p>\n

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                    \n \"Recipe\"\"Recipe\"
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                    Cinnamon Roll Casserole<\/h2>\n

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                    Course <\/span>Breakfast<\/span><\/p>\n

                    Cuisine <\/span>American<\/span><\/p>\n<\/div>\n

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                    Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

                    Cook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

                    Total Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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                    If you love sweet, easy breakfasts, you\u2019ve got to try this cinnamon roll casserole! With just a few simple ingredients, it\u2019s quick to whip up and perfect for sharing with family or friends. Think warm, gooey cinnamon rolls meet baked French toast\u2014so good and so simple!<\/span><\/p>\n<\/div>\n

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                    Ingredients For The Casserole<\/h4>\n<\/div>\n<\/div>\n
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                    Making The Cinnamon Roll Casserole<\/h4>\n
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                    • \n

                      Spray a 9x 13 inch casserole dish with pan spray. Preheat the oven to 350 degrees.<\/p>\n<\/li>\n

                    • \n

                      Open the cinnamon rolls and cut each roll into 4 pieces. Place the cinnamon roll pieces in the bottom of the prepared pan.<\/span><\/p>\n<\/li>\n

                    • \n

                      Crack eggs into a medium bowl and beat with a whisk. Add cream, cinnamon, vanilla and brown sugar and mix with a whisk until combined. <\/span><\/p>\n<\/li>\n

                    • \n

                      Pour the mixture over the cinnamon rolls. Cover the pan with aluminum foil. If you are making this recipe the night before, place the pan in the fridge otherwise continue with baking.<\/span><\/p>\n<\/li>\n

                    • \n

                      Bake for 30-40 minutes or until cooked all the way through and no longer doughy in the middle. Take off the foil and let bake for 5 minutes uncovered at the end to help it brown. Let the cinnamon roll casserole cool for 5-10 minutes before frosting.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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                      Making The Frosting<\/h4>\n
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                      • \n

                        Place the butter and the cream cheese in a large mixing bowl. With an electric mixer beat until well combined. Add vanilla and frosting from the two cans of cinnamon rolls and again mix well with the electric mix. Add the powdered sugar and beat until smooth. <\/span><\/p>\n<\/li>\n

                      • \n

                        Spread the frosting over the cinnamon roll casserole with a spatula, then serve and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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                        You can make this recipe the night before, leaving the cinnamon rolls covered in the cream mixture. The frosting can also be made the night before. I do recommend pulling the frosting out and setting it on the counter while the cinnamon roll casserole bakes. Then by the time you\u2019re ready to frost, the frosting will have softened a little. You can also use an electric mixer to whip the frosting again after it\u2019s been in the fridge so it\u2019s spreadable.<\/span>
                        \nIf you accidentlly throw away the frosting, try doubling the cream cheese, butter, powdered sugar and vanilla to make more frosting.<\/span>
                        \nI found that the frosting from the canned cinnamon rolls alone isn\u2019t quite enough for this casserole for our family, we wanted more. In a pinch you can use just the frosting from the can, but I\u2019ll warn you it may not feel like quite enough!<\/span>
                        \nI have used the two 8 ounce cans of the larger five count cinnamon rolls and they worked just fine. Just cut the cinnamon rolls into six pieces instead of four.<\/span>
                        \nYou can swap half and half in place of the heavy cream, but the casserole won\u2019t feel as rich. It still tastes delicious with half and half when I tried it though, and my family enjoyed it both ways.<\/span><\/div>\n<\/div>\n<\/div>\n

                        Calories: <\/span>248<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>29<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>4<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>13<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>316<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>38<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>0.04<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>18<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>304<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>21<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n

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                        Keyword <\/span>breakfast, casserole, cinnamon<\/span><\/p>\n<\/div>\n<\/div>\n

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                        Did You Make This?<\/h4>\n

                        I would love to see it! Share your thoughts with me in the comments below!<\/p>\n<\/p><\/div>\n<\/div>\n

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