Cinnamon Roll Casserole

Cinnamon Roll Casserole

 

There’s nothing like the smell of cinnamon rolls coming out of the oven.

In my home, we are all huge fans of the cinnamon roll.  And I do mean huge!  We like them with pumpkin & pecans, with apples & caramel, in waffle form, as a crust on a pie, & in shortcut form.

They’re full of awesome.

So, why not create something full of cinnamon roll goodness in a breakfast casserole form?  Think cinnamon rolls meet french toast. Yeah, you know that sounds heavenly!

Cinnamon Roll Casserole

You can’t beat how easy this is either.

You’re gonna want to make this right now.  At this very minute.  Yes, it’s that good.

Here’s what you need:

Cinnamon Roll Casserole

Pour a little melted butter to cover the bottom of a 3 quart casserole dish. Take your cinnamon rolls (you should have two tubes of 8 each, making 16 in total) – and slice each one into 6 pieces.

Lay the chopped cinnamon rolls on top of the melted butter.

Cinnamon Roll Casserole

In a medium bowl, whisk together 4 eggs, 1/2 cup heavy whipping cream, 2 teaspoons ground cinnamon, & 2 teaspoons vanilla extract.

Cinnamon Roll Casserole

Pour mixture over the chopped cinnamon rolls.

Cinnamon Roll Casserole

Sprinkle with 1 cup of chopped pecans & then drizzle with 1/4 cup maple syrup.

Cinnamon Roll Casserole

Bake at 375 degrees for 25 minutes.

Let cool for 10 minutes.  Heat the reserved cinnamon roll icing in the microwave until melted.  Stir in 1 teaspoon of maple syrup. Drizzle the icing over the top of the cinnamon roll casserole.

Cinnamon Roll Casserole

 

5 from 1 reviews
Cinnamon Roll Casserole
 
Ingredients
  • 2 tablespoons of melted butter or baking spray
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing (icing reserved)
  • 4 eggs
  • ½ cup heavy whipping cream
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla
  • 1 cup chopped Pecans
  • ¼ cup maple syrup + 1 teaspoon
Instructions
  1. Heat oven to 375 degrees.
  2. Pour melted butter into a 3 quart baking dish that has been sprayed with non stick cooking spray.
  3. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 6 pieces - place the chopped cinnamon rolls over the melted butter.
  4. In a medium bowl, whisk together the eggs, cream, cinnamon & vanilla until combined. Drizzle the mixture over the cinnamon rolls. Sprinkle with pecans; drizzle with ¼ cup maple syrup.
  5. Bake 25 minutes or until golden brown. Cool for 10 minutes. Remove covers from the icing; microwave for about 15 seconds or until thin enough to drizzle. Stir in 1 teaspoon of maple syrup. Drizzle over the cinnamon roll casserole.
Nutrition Information
Serving size: 6

Cinnamon Roll Casserole

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  • Freebies4Mom

    Thanks for this easy breakfast recipe – looks really good!

  • Stockpiling Moms

    This breakfast casserole looks amazing!

  • Jill

    This is the bomb! I can’t wait to try this!

  • that looks so good!

  • steph

    could you sub the cream for milk?

  • karis

    I will be making this soon yum

  • Sim

    I’ve beenaking this for over a decade. This is from pillsbury. You should at least site them for the recipe.

    • It is adapted from Pillsbury’s Cinnamon French Toast Bake recipe, & it does state so in the recipe box in this post with a link back to the original recipe. Maybe you didn’t notice it, but I appreciate your concern! I try my best to link back to original recipes & inspiration!

    • Rachel

      Lucky you didn’t go jumping to conclusions there…

  • SA Matthews

    Can you eat this for a dessert at room temp?

    • Yes – although it’s much yummier heated up a little in the microwave! 🙂

  • JayneC

    I so want to make this! And to try it with egg nog!

  • Karen Narberes

    I made this today, and the bottom was real soggy – what did I do wrong – not cook it long enough or what, otherwise very tasty. Thanks

    • Hmm, I’m not sure. I’ve never had a soggy issue with mine. Maybe it sat too long before going in the oven – or maybe not cooked long enough… I’m really not sure!

  • Brandi Williams

    This looks amazing! I think I might go a step farther and put some chopped bacon on top. Everything is better with bacon, right?

    • Oh man, that sounds GOOD! Great idea!

  • Teresa Ambra

    This looks so wonderful. What a great holiday casserole.

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  • Lucy

    Making this this weekend for family. I know they will love this.

  • Miranda

    Is this a good recipe to make a day ahead and pop in the oven in the morning? Or will having it sit in the fridge overnight make it soggy?

    • I’ve never tried it like that, so I’m not sure. If you do try it, please come back and let me know how it turns out!

    • Reagan

      No I use this recipe at the restaurant my mom owns and it does great sitting in the fridge overnight!

  • Lucy

    Made this this weekend and it was gone in 15 minutes. Family said ” You should have made 2.

    • Yay, that’s great to hear!

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  • Lauren

    Do you think you could make it with raisins in it?

    • Yes, you most certainly can!

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  • Kim Brio

    Husband LOVED it!

  • Sue

    This is a fabulous dish. I made it for a family breakfast over Christmas and everyone devoured it. I even had one of the men ask for a copy of the recipe. It’s a keeper

  • Samantha

    I made this a month ago and it’s already been requested again. Will be making my second one in half an hour. 🙂 Thanks so much for this.
    In fact I love this so much I’m going to throw a link on my blog back to it real soon.
    http://www.SkinnyMommyTruths.com

  • Lucy

    I have made this recipe several times when we have had company visiting. Nothing left over and asked for the recipe. So easy and delicious.

  • I hate that you had that issue! Maybe next time you could try using a longer/wider dish as opposed to a deeper dish. That should get rid of any sogginess.

  • Wendy

    I’ve made this twice, and the middle is always doughy after the cooking time, but the top is brown. Any idea what is going wrong? Thanks?

    • Try cooking it in a more shallow dish – if the dish is too deep, then that could definitely happen as there is not enough room to for everything to cook properly.

  • amanda randall

    i add a teaspoon maple extract to the frosting and mix the pecans into the casserol so they dont burn this was great im making tonight so i can just pop it in the oven for my b-day

  • Enchntress

    It’s also very tasty using pie filling! When I make it this way, I spray the pan with ‘Pam’, put desired pie filling on bottom of pan (cherry & blueberry are awesome!), then cut-up rolls followed by liquid mixture. Super decadent!!

  • Wendy Lewis

    So want to try this for a family breakfast on a vacation, since it looks easy to pull off! Question, though, the Pillsbury version says it serves 12, while yours serves 6. Are you thinking what are actually more realistic size servings? Should I double your recipe if I am serving 6 adults and 3 kids?

  • Mary

    This recipe is so delicious, the maple syrup in the glaze and bread pudding is a perfect match. Thanks I give this recipe a 5 star , easy and delicious.


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