Cinnamon Roll Casserole

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, guaranteed to disappear fast!

Prep Time15

Cook Time35

Cool Time10

Total Time1

Course: Breakfast

Cuisine: American

Keyword: breakfast casserole

Servings: large servings

Calories: 550kcal

Author: Kelsey Byrnes

Equipment

1 9x13-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 9x13-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!

Notes

Using refrigerated cinnamon rolls? That works, too! Just be sure to use about 36 ounces of dough (Three of the 12.4 ounce tubes works great).

Nutrition