Go Back
Easy Cinnamon Roll Casserole (Quick & Delicious Breakfast)

Easy Cinnamon Roll Casserole

This quick cinnamon roll casserole turns refrigerated cinnamon rolls into a warm, custardy breakfast bake with maple, vanilla, cinnamon, and a sweet icing drizzle. It is simple enough for a weekday morning and special enough for a relaxed weekend brunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Casserole
  • 2 cans, approximately 12.4 ounces (351 g) each Refrigerated cinnamon rolls with icing
Custard
  • 4 eggs Large eggs
  • 1/2 cup Milk
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Ground cinnamon
  • 1/4 cup Maple syrup
Optional Topping
  • 1/2 cup Chopped pecans or walnuts

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking dish.
  2. Separate the cinnamon rolls, cut each roll into quarters, and reserve the icing packets.
  3. Spread the cinnamon-roll pieces evenly in the prepared baking dish.
  4. Whisk the eggs, milk, vanilla extract, ground cinnamon, and maple syrup together until smooth.
  5. Pour the egg mixture evenly over the cinnamon-roll pieces, then sprinkle the chopped nuts over the top if using.
  6. Bake for 30–35 minutes, until the center is set and the top is puffed and lightly browned.
  7. Let the casserole rest for 5–10 minutes. Warm the reserved icing slightly if needed, drizzle it over the casserole, and serve.

Notes

Cut the cinnamon rolls into evenly sized pieces and avoid overcrowding the baking dish so the center cooks properly. Resting the casserole for 5–10 minutes helps the custard finish setting and makes it easier to serve.