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This Cinnamon Roll Casserole turns frozen cinnamon rolls into a warm, sweet breakfast bake with barely any effort. It’s perfect for weekend brunch or holiday mornings and guaranteed to disappear fast!
Why You’ll LOVE Cinnamon Roll Casserole!
- Effortless! Thanks to the frozen (or refrigerated) cinnamon rolls, it’s way easier than it looks! Want to use homemade cinnamon rolls? Go for it!
- Perfect for a crowd! This makes a large pan, perfect for a group!
- Kid-approved! Kids love diving into this dish, pulling apart the cinnamon rolls apart bite by bite!
- Ooey-gooey deliciousness! These really take traditional cinnamon rolls up a notch with that saucy topping that soaks into all the crevices! This might remind you of my Cinnamon Pull Apart Bread that’s loved by SO many!
Ingredients Needed
- Cinnamon Rolls – I prefer frozen cinnamon rolls (the Rhodes Thaw, Rise, and Bake Cinnamon Rolls) over the refrigerated cans of rolls, but either will work. Details in the recipe card below.
- Heavy Whipping Cream
- Milk – Or additional heavy cream!
- Brown Sugar – Light or dark brown sugar works great.
- Maple Syrup – I like the flavor of pure maple syrup, but any maple syrup will work.
- Vanilla Extract & Ground Cinnamon – Flavor, flavor, flavor!
How to Make Cinnamon Roll Casserole
Start by thawing the cinnamon rolls in the fridge overnight. I just toss the whole bag of rolls in the fridge – no need to dirty an extra dish! In the morning, the rolls will be soft, but not super puffy. That’s how you want them!
In a large bowl, whisk together the heavy cream, milk, brown sugar, syrup, vanilla and cinnamon and set aside.
Remove the cinnamon rolls and icing from the bag. Place the icing pouches in the fridge then cut each cinnamon roll into quarters. Place the cinnamon roll pieces into the bottom of a greased 9×13-inch baking dish then pour the heavy cream mixture over the cinnamon rolls.
It’ll look like too much sauce, but trust the process! Bake the casserole for 35-40 minutes or until the center reaches 190F when checked with a thermometer. The rolls will be puffy, golden and cooked through in the center.
Remove the casserole from the oven and let cool for about 10 minutes. Drizzle the packaged icing over the casserole and serve warm!
Can I Make This Ahead of Time?
Yes! You can thaw the rolls out (enough to quarter) then put the casserole together the night before. Be sure to cover it well with plastic wrap overnight then let it set out for 30 minutes on the counter to come closer to room temperature before baking. Please note that you may need to bake for an additional 10 minutes for it to cook through.
What to Serve with Cinnamon Roll Casserole
- A bowl of fresh fruit or Frozen Fruit Cups
- Crispy bacon or sausage patties/links
- Scrambled eggs with cheese
- A hot cup of coffee or a cold glass of juice
Storing and Reheating
Store the leftovers in the fridge for up to 3 days in an airtight container.
Reheat the casserole by microwaving individual servings for 20-30 seconds or reheating the whole pan in the oven (300F) for 15-20 minutes or until heated through.
Though I’ve never frozen this casserole, I do think it would work just fine. Let it cool completely, then wrap it really well before freezing. Use within 2 months.
Love Cinnamon Rolls? Try these, too!
- Apple Cinnamon Rolls
- Cinnamon Roll Pancakes
- Peach Cobbler Cinnamon Rolls
- Cinnamon Roll Cookies
- Pumpkin Cinnamon Rolls
- Air Fryer Cinnamon Roll Donuts
- Cinnamon Roll Cheesecake
If you love this recipe, would you mind giving the recipe a rating and review down below?? It helps more people discover the recipe and I truly enjoy hearing how it turned out for you and your family!
Other Breakfast Casseroles to Try!
- Hawaiian Roll French Toast Casserole
- Raspberry Cheesecake French Toast Casserole
- Biscuits and Gravy Casserole
- Blueberry Almond Baked Oatmeal
- Breakfast Tater Tot Casserole
Cinnamon Roll Casserole
Equipment
- 1 9×13-inch baking dish
Ingredients
- 1 36.5-ounce bag (12 ct) frozen cinnamon rolls
- 1 cup heavy whipping cream
- 1/4 cup milk
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
- Let the bag of cinnamon rolls thaw in the fridge overnight.1 36.5-ounce bag (12 ct) frozen cinnamon rolls
- Preheat oven to 350℉ and grease a 9×13-inch baking dish.
- Remove the thawed (but still cold) cinnamon rolls from the bag and set the icing packet(s) aside.
- Cut each of the cinnamon rolls into quarters and place them into the bottom of the prepared pan.
- In a mixing bowl, whisk together the whipping cream, milk, brown sugar, maple syrup, vanilla and cinnamon.1 cup heavy whipping cream, 1/4 cup milk, 1/4 cup brown sugar, 1/4 cup maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon
- Pour over the cinnamon rolls.
- Bake for 35-40 minutes or until the center reaches 190℉.
- Remove from the oven and let set for 10 minutes.
- Top with the icing packet(s) that came with the cinnamon rolls and serve warm!
