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


Cinnamon Roll Casserole


  • 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


Heat oven to 375 degrees.

Pour melted butter into a 3 quart baking dish or spray it with non stick cooking spray.

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.

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.

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.

Adapted from Pillsbury’s Cinnamon French Toast Bake

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