Cinnamon Roll Casserole Recipe: Gooey Baked Morning Dessert

This cinnamon roll casserole uses refrigerated cinnamon rolls for a quick, crowd-pleasing breakfast. It’s easy to customize—add nuts, chocolate chips, eggnog, or even bacon for extra flavor.

With only about 10 minutes of prep, this warm, gooey breakfast works any morning of the week.

Store-bought cinnamon rolls are convenient, and this casserole is a simple way to make them feel special. Cut the canned rolls, arrange them in a baking dish, and pour a seasoned egg-and-milk mixture over the top. After baking, drizzle the reserved frosting for a sweet finish.

Time Required for this Cinnamon Roll Casserole Recipe

• 3 minutes to cut the cinnamon rolls
• 5 minutes to make the egg and milk mixture
• 25–30 minutes to bake

Easy Cinnamon Roll Casserole Ingredients

• Refrigerated cinnamon rolls: pre-made canned rolls with frosting packets
• Large eggs
• Half and half: can substitute heavy cream or milk
• Cinnamon
• Allspice
• Honey (or maple syrup; brown sugar also works)

How to cut canned cinnamon rolls

Scissors make quick work of cutting pre-made cinnamon rolls into smaller pieces—clean and efficient.

How to Make Cinnamon Roll Breakfast Casserole

1. Preheat the oven to 350ºF. Spray a 9×13-inch pan with nonstick cooking spray.
2. Cut each cinnamon roll into four pieces and spread them evenly across the bottom of the dish. Save the frosting packets for after baking.
3. In a large bowl, whisk together the eggs, half and half, cinnamon, and allspice until smooth.
4. Pour the egg mixture over the cinnamon roll pieces, then drizzle the honey evenly across the pan.
5. Bake 25–30 minutes, until the tops are golden brown and set.
6. When the casserole comes out of the oven, warm the frosting packets briefly (about 10–15 seconds in the microwave) until pourable. If the packet isn’t microwave-safe, transfer the icing to a bowl and thin slightly before drizzling. Pour the frosting over the warm casserole and serve.

How to make Cinnamon Roll Breakfast Casserole ahead of time

Assemble the casserole per the recipe but do not bake. Cover tightly with foil or a lid and refrigerate overnight. The next morning, bake as directed; it may need a few extra minutes since it will be cold from the fridge.

How to store Breakfast Cinnamon Roll Casserole

Once cooled, cover and refrigerate for up to 3 days.

Freezer storage: After cooling, wrap the pan well in plastic wrap and freeze up to 3 months. Thaw overnight in the refrigerator. To reheat, cover with foil and bake at 350ºF for 10–15 minutes or until warmed through.

Quick and Easy Cinnamon Roll Casserole Variations

Make it less sweet: omit the honey.

Nuts: sprinkle 3/4 cup chopped nuts over the pan before adding the honey.

Chocolate chips: scatter 3/4 cup semi-sweet chips across the top before drizzling honey.

Bacon: add 3/4 cup chopped cooked bacon for a savory contrast.

Eggnog: swap half and half for eggnog for a festive, holiday twist.

Frosting options

For a cream-cheese finish, use a cream cheese frosting thinned with a tablespoon or more of milk until it reaches a drizzling consistency.

What to serve with Canned Cinnamon Roll Casserole

• Chocolate muffins
• Easy banana bread
• Baked vanilla donuts
• Blueberry scones