Quick Look at this Recipe
- Recipe Name: Cinnamon Roll Breakfast Casserole
- Ready In: 45 minutes
- Serves: 12
- Calories: 462 per serving
- Main Ingredients: Store-bought cinnamon rolls, eggs, non-dairy creamer, and seasonings.
- Dietary Info: Dairy-Free friendly
- Why You’ll Love It: This Easy Cinnamon Roll Casserole is our favorite way to feed our guests come the holiday season. I can easily prep it the night before, pop it in the oven the next morning, and breakfast is served!
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Key Ingredients & Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Cinnamon Rolls: We used Annie’s refrigerated cinnamon rolls, but use the brand that you love most.
- Creamer: We tested this recipe with two different dairy-free creamers with great results. If dairy isn’t of concern, feel free to use milk or half & half.
- Spices: We went with the classics of nutmeg and cinnamon, but make this your own by using cardamom, chai spice blend, or pumpkin spice.
How To Make Cinnamon Roll Casserole
Step 1 – Add eggs, creamer, nutmeg, cinnamon and vanilla in a bowl.
Step 2 – Whisk until combined.
Step 3 – Quarter cinnamon rolls
Step 4 – Place quartered cinnamon rolls in a 9×13 casserole dish and pour egg mixture over the top.
Step 5 – Sprinkle with brown sugar and bake for 45-40 minutes.
Step 6 – Remove from oven when the top is golden brown.
Step 7 – Drizzle with icing
Step 8 – Serve and enjoy!
Pro Tip
If your icing is a little thick and you can’t drizzle it, pop the bowl in the microwave for 10-20 second increments. Mix and continue this process until it is thin enough for you.
Cinnamon Roll Casserole Overnight
Follow steps 1- 5 as written and then cover your fully prepped cinnamon roll casserole and store it in the refrigerator over night. The next morning, let it come to room temperature and continue on with steps 6-8.
Cinnamon Roll Casserole Variations
Make your own cream cheese frosting in place of what comes with the cinnamon rolls. Or omit the frosting completely and serve with maple syrup. Add some crunch by topping it with chopped pecans or mixing them into the casserole mixture before baking.
Recipe FAQs
Can you make cinnamon roll casserole the night before?
Yes! Prep the casserole by assembling the quartered cinnamon rolls and egg mixture in the casserole dish and sprinkle with brown sugar. Cover and store in the refrigerator overnight. The next morning let it come to room temp while the oven preheats, bake, and enjoy.
How long to bake cinnamon roll casserole?
Cinnamon roll casserole takes 35-40 minutes to bake in a ceramic casserole dish. Increase cook-time by 5 minutes and top with foil when using a glass baking dish as these usually cause dishes to brown faster. If using a metal baking pan, check the casserole for doneness at the 25 or 30 minute mark as these usually cause casseroles to heat up quicker.
Place a single serving in the microwave for 20-25 seconds. To reheat the entire dish, cover with foil and reheat in the oven at 325 degrees covered for 20-25 minutes.
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Ingredients
- 3 packages Cinnamon Rolls, we used Annie's
- 3 large eggs
- 1/3 cup non-dairy, unsweetened creamer*
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon brown sugar
Instructions
- Prep: Preheat oven to 350 degrees F and spray the inside of a 9×13 baking dish with non-stick cooking spray.
- Egg Mixture: Place the eggs, creamer, cinnamon, nutmeg, and vanilla in a large bowl. Whisk to combine and set aside.
- Cinnamon Rolls: Open each can of refrigerated cinnamon rolls and place each cinnamon roll on a cutting board, set the icing packages off to the side so they can come to room temperature. Use a knife to cut each cinnamon roll into quarters and spread out evenly in the prepared baking dish. Pour the egg mixture evenly over the cinnamon roll pieces in the baking dish.
- Brown Sugar: Sprinkle the brown sugar over the top of the casserole, option to add more, if desired.
- Bake: Move to the preheated oven to bake for 35-40 minutes, uncovered.
- Cool + Icing: Let the cinnamon roll casserole cool slightly. Then drizzle the icing included in the cinnamon roll packages over the top of the casserole. Option to pour it into a bowl and let people add more after serving.
- Serve: Enjoy immediately!
Notes
- *Creamer: we tested this casserole recipe with unsweetened, unflavored NutPods and Silk’s Dairy-Free Heavy Whipping Cream Alternative. Feel free to also use some regular milk, a plant-based milk, half-&-half, or any other creamer.
- Prep Ahead of Time: This is a great recipe to prep the night before! Simply put it all in the baking dish, cover with plastic wrap or aluminum foil, and then remove the cover and bake the next day. Be sure to reserve the icing packages for adding after baking.
- Reheat: Reheat individual pieces in the microwave for 20-25 seconds. Reheat entire baked casserole in the oven at 325 degrees for 20 minutes.
Liz says
This was such a lifesaver the morning after thanksgiving when we had to feed a group of 16. No leftovers in sight. Thanks Erin!
Bridget Montag says
So simple to throw together and served our crowd for breakfast – Delish!
Stefanie T says
This is a winner!! Perfect for the holidays. This is going on the Christmas menu. I used 1 can of cinnamon rolls to serve a family of 3. Sooo good!! Thank you Erin
Erin says
So happy to hear that, Stefanie!!