So, About This Cinnamon Roll Casserole…
Alright, listen. I first made this Cinnamon Roll Casserole on a Saturday morning that was one part laziness, two parts craving something sweet. Honestly, I was still in my pajamas, hair looking like I’d wrestled a raccoon, and my youngest kept chanting, “Cinnamon rolls, cinnamon rolls!” like it was a spell. I didn’t have time (or patience) to fuss with dough, so I sort of winged it—and you know what? It turned out so good my neighbor popped over, sniffed the air, and asked for a bite. True story. Now it’s just one of those dishes I keep coming back to, especially when I want to look like I tried way harder than I actually did.
Why You’ll Love This (Or, Why I Keep Making It)
I throw this together when I want all the cozy vibes without the actual rolling and rising business (no offense to my grandma’s homemade rolls). Plus, my family goes a bit wild for it—like, “Is there more?” wild. It’s also magic for brunches; everyone thinks you’ve pulled off some culinary sorcery. And let’s be honest, if you’ve ever been too groggy to measure flour at 8am, this is for you. I used to overthink breakfast bakes until I realized you could just… not. (Oh, and if you’re ever frustrated by sticky dough? This is your ticket out.)
What You’ll Need (Plus a Few Swaps)
- 2 cans of refrigerated cinnamon rolls (Pillsbury is classic, but honestly, store brand works fine—I’ve used Kroger’s in a pinch)
- 4 large eggs
- 1/2 cup milk (whole milk is richer, but I’ve used oat milk when that’s all I’ve got—no one noticed)
- 1 tsp vanilla extract (if you run out, a splash of maple syrup works too, for a subtle twist)
- 1/2 tsp cinnamon (sometimes I just shake in extra—who’s counting?)
- 1/4 cup maple syrup (sometimes honey, but it changes the flavor a bit)
- 2 tbsp melted butter (or just a generous dab if you don’t feel like measuring)
- Optional: handful of chopped pecans or walnuts (my aunt would say it’s a crime to leave these out, but I skip them for picky eaters)
- The icing that comes with the cinnamon rolls (don’t toss it, you’ll want it!)
How I Actually Make It (Don’t Stress the Messy Parts)
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish—sometimes I forget and have to do it halfway through. Not the end of the world.
- Pop open those cinnamon roll tubes (honestly, I still jump every time). Cut each roll into about 6 pieces—just chop ’em up, they don’t need to be perfect.
- Scatter the cinnamon roll pieces all over your baking dish. Try not to eat more than a couple while doing this (or do, I’m not judging).
- In a bowl, whisk together eggs, milk, vanilla, and cinnamon. This is where I sneak a taste, just to check the vanilla. Pour this mix evenly over your cinnamon roll bits.
- Drizzle the melted butter and maple syrup on top. Sometimes I swirl it with a fork for fun. Sprinkle on nuts if you’re using them.
- Bake for 28–35 minutes, or until it’s golden and puffed and your whole kitchen smells outrageous. If the top’s browning too fast, loosely lay a piece of foil over it. Don’t worry if it looks a little wobbly—it sets as it cools.
- Warm the icing (I just pop it in the microwave for 10 seconds, give or take) and pour it all over the casserole while it’s still warm. Don’t skimp, seriously.
Real-Life Notes (aka Stuff I Stumbled Into)
- If you use almond milk, it’s a shade less rich. Not a dealbreaker, just different.
- I once forgot the butter and it was… fine. Not my proudest moment though.
- It’s totally normal if the bottom gets a little gooey; some people fight over those pieces.
- Actually, I find it works better if you let it sit for 5–10 minutes before serving.
Variations I’ve Tried (And a Few That Flopped)
- With apples: Dice up an apple and toss it in before baking—tastes like fall in a bite.
- Chocolate chips: Kids loved this, but I thought it was a bit much (maybe I’m just getting old).
- Extra icing: Once I tried doubling it, but it was overkill—even for me.
- Full-fat cream instead of milk: Decadent, but almost too heavy. I had to go for a walk after.
- One time I tried making it with stale cinnamon bread—uh, just stick to the rolls. Trust me.
The Gear I Use (and When I Don’t Have It)
- 9×13-inch baking dish (but once I used two loaf pans when mine was MIA—just watch the bake time!)
- Mixing bowl (I’ve used a big measuring jug in a rush. It worked.)
- Sharp knife or kitchen scissors for cutting the rolls (kitchen scissors are way easier; just saying)
How to Store It (If You Somehow Have Leftovers)
Cover the casserole and keep it in the fridge for up to 3 days. Reheat slices in the microwave (30 seconds does it). But honestly, in my house, it never lasts more than a day, so this is mostly theoretical.
How I Like to Serve It
I usually cut big, wonky squares and serve them warm, right out of the dish. If we’re feeling fancy, a splash of heavy cream on top, or a scoop of vanilla ice cream if it’s dessert time. My mom always insisted on coffee alongside. We once had it with hot chocolate and, not gonna lie, it was a sugar overload but we were all grinning.
Things I Learned the Hard Way (Pro Tips from My Kitchen)
- Don’t skip greasing the dish—even if you’re in a rush. I once tried to just power through and spent forever scraping sticky bits off the sides.
- Letting it rest makes it easier to slice and serve. If you dig in straight away, it can fall apart (still tastes great, just messier).
- If you try to double the recipe in one pan, only the edges will cook right. I did this once at a potluck. It was… not my best work.
FAQ: Real Questions, Real Answers
- Can I make this the night before?
Sort of. I’ve prepped the rolls and the custard separately, then assembled and baked in the morning. If you try to let it soak overnight, it gets a bit soggy (not terrible, but not my fave). - Is it super sweet?
Yeah, it’s sweet, but not tooth-achingly so—unless you go wild with extra icing. You could reduce the maple syrup if you like things less sweet. - Can I freeze leftovers?
Honestly, I haven’t tried, since we eat it all. But I’d guess it might get a little mushy. Maybe freeze a small bit and see? - What if I don’t have cinnamon rolls?
I get asked this a lot. In a pinch, you could try using sweet rolls and upping the cinnamon, but it won’t be quite the same. Once, I even saw someone do it with biscuits and a cinnamon-sugar swirl; it’s not my first pick, but it’ll work in a bind. - Where do you get the best cinnamon rolls?
I usually stick with Pillsbury, but Trader Joe’s has a killer version. If you want to go fully homemade, Sally’s Baking Addiction has a great cinnamon roll recipe—but honestly, for the casserole, shortcuts are king. - What’s a good drink to go with this?
Coffee, hands down. Or, as my cousin does, a chai latte. If you want some coffee inspiration, I love this Bon Appétit guide—it actually helped me up my game.
And, just to digress for a second: I once dropped a whole carton of eggs right before making this. Clean-up was a nightmare, but the bright side? My dog was delighted (and for the record, I do not recommend this as a prep step!)
Ingredients
- 2 cans refrigerated cinnamon rolls with icing (16.3 oz each)
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup maple syrup
- 2 tablespoons melted butter
- 1/4 teaspoon salt
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
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2Cut each cinnamon roll into quarters and evenly spread the pieces in the prepared baking dish.
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3In a large bowl, whisk together eggs, milk, vanilla extract, ground cinnamon, maple syrup, melted butter, and salt until well combined.
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4Pour the egg mixture evenly over the cinnamon roll pieces, making sure all pieces are coated.
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5Bake for 30 minutes, or until the casserole is golden brown and set in the center.
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6Drizzle the reserved icing from the cinnamon roll cans over the warm casserole before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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