This cinnamon roll casserole is the recipe I reach for when I want something warm, gooey, and impressive without actually working that hard. Fifteen minutes of prep, one pan, and a custard so good the whole family still asks what I did differently. Spoiler: it starts with the right can of cinnamon rolls. Keep reading, because that part matters more than you’d think.
⭐️⭐️⭐️⭐️⭐️ Caitlin raved, “The custard base added great flavor and texture. 10/10 recommend: easy, tasty and a hit for any breakfast or brunch!”
This post was originally published in 2023 and updated in 2026 with expanded brand testing notes, new variations, additional FAQs, and more tips to make sure you get the best result every single time.
I Tested 6 Brands So You Don’t Have To
Okay, confession time. I am a from-scratch baker at heart; my Copycat Cinnabon Cinnamon Rolls are what show up for Christmas morning breakfast, no question. But on a lazy Saturday still in my pajamas, or when I realize Sunday morning I signed up for the church potluck and need something fast? This is my secret weapon.
Not all canned cinnamon rolls are created equal, and I have the failed pans to prove it. Pillsbury and Grands both got a fair shot at my kitchen table. My family ate them because they were hot, but nobody was asking for the recipe. When I switched to Annie’s Organic and Trader Joe’s Organic, my family noticed immediately. “Wow Mom, what did you do differently?” Better rolls. That’s it. Nobody can resist the smell of cinnamon rolls baking!
The organic brands have more cinnamon sugar filling, thicker dough, puff up beautifully in the custard, and just taste like something you baked. Using upgraded ingredients in a simple recipe like this takes it from wowee to kapowee, and I’ll tell you exactly which brands to buy and which ones to skip right here in this post, so you don’t have to waste a pan finding out.
Crockpot Cinnamon Roll Bake
The crockpot version works, and I mean that sincerely. It is a great option when your oven is tied up or you just want to set it and walk away. But I will be honest with you, it can be a little finicky. The edges tend to finish before the center catches up, and the overall texture is not quite the same as what you get from the oven. The oven gives you that golden brown, slightly crisp top with a soft, custardy middle, and that is hard to beat.
That said, the crockpot absolutely works in a pinch and some people swear by it! Check out my full Crock Pot Cinnamon Roll Casserole recipe for all the details.
Why You Will Love This Easy Cinnamon Roll Casserole
- Easy Recipe | 15-minute prep. Tastes like you spent all morning in the kitchen.
- Make Ahead Friendly | Prep the custard the night before for stress-free holiday mornings.
- Brand Tested | I tried six brands and can tell you exactly which ones are worth buying and which ones to skip.
- Perfect for Any Occasion | Lazy Saturday mornings, church potlucks, weekend brunch. This one always gets the “ooo, monkey bread!” reaction at the table.
Simple Ingredients for Delicious Cinnamon Roll Bake
- Canned Cinnamon Rolls | Not all canned cinnamon rolls are created equal. I tested six brands and the difference is real. Check out my full brand breakdown below before you shop.
- Eggs | I use large, room-temperature eggs. Room temperature eggs are a must for most baking projects; they blend more evenly into the custard and give you a better texture. Forgot to take them out? Set them in a bowl of warm water for 5 minutes. Tip I learned from a professional baker years ago and have never forgotten.
- Heavy Whipping Cream | This is not the place to skimp. Heavy cream gives this casserole its soft, tender, custardy texture. I tested it with half-and-half, whole milk, and plant-based milks. They all work, but nothing comes close to heavy cream. Need a lighter option? Half and Half is my next pick. Full-fat coconut milk works beautifully for dairy-free and adds a subtle flavor that pairs really well with the cinnamon.
- Maple Syrup | Pure maple syrup only, please. No high fructose corn syrup, no imitation. It won’t ruin the recipe if you use the other stuff, but real maple syrup is just superior in flavor and worth it.
- Spices | Cinnamon is a given, but the nutmeg is the secret weapon here. Freshly grated nutmeg is leaps and bounds ahead of the jarred stuff. Will pre-ground work in a pinch? Absolutely. But if you have never tried grating your own, this is the recipe to start with.
- Vanilla Extract | Real vanilla, always. Same philosophy as the maple syrup. Imitation works but real vanilla is just better, full stop.
- Salt | Yes, salt in a sweet recipe. Salt enhances and balances all the other flavors, making everything pop. Do not skip it.
Get the full recipe in the recipe card below.
Recommended Tools
- My favorite 9×13 ceramic baking dish!
- Batter bowl, love this brand, beauty and functionality!
- You need a good whisk!
How to Make Cinnamon Rolls Casserole
Step 1 | Prep
Preheat your oven to 350°F (177°C) and generously butter a 9×13-inch baking dish. Butter, not cooking spray, you can use melted butter or super soft butter schmeared with your hands or a paper towel. It adds flavor, helps prevent sticking, and gives the edges a richer texture. You can also split this into two 9×9 baking dishes if that works better for your family.
Open your cans of cinnamon rolls and cut each one into four pieces (you can do this with a sharp knife, pizza cutter, or kitchen scissors). Think of it like making a French toast casserole where you tear up the bread. Cutting into quarters exposes more surface area to the custard, which means more of that velvety, custardy goodness in every bite. Set the icing packets aside for later.
Step 2 | Prepare Custard Mixture
In a large bowl, whisk together the eggs, cream, cinnamon, nutmeg, vanilla, salt, and maple syrup. This will be the base for your custard egg mixture.
Pro Tips: Heavy cream makes these cinnamon rolls. Other milk and/or cream mixtures will work, but I have found that heavy cream is best. It adds tenderness and lightens the overall texture of the rolls.
Step 3 | Add & Pour
Add the chopped-up cinnamon roll dough to the egg batter and gently toss to make sure each piece is fully coated. Then, pour the mixture into your prepared baking dish.
Step 4 | Bake
Place your dish on the middle rack of the oven and bake in preheated oven for 30-35 minutes. You’ll want to keep an eye on it after about 20 minutes, and if the cinnamon rolls are browning too quickly, cover the dish lightly with a sheet of aluminum foil.
Once the rolls have sprung back lightly and the custard is cooked in the middle, and it’s golde brown, remove the dish from the oven and let the casserole cool for 10 minutes before glazing.
Step 5 | Frosting
If you’d like to add some extra sweetness, pour the contents of the included icing packets into a small bowl. Add an additional teaspoon of vanilla for some extra flavor! Whisk it all together and drizzle it over the top of the rolls.
Or enhance it by adding a little butter and cream cheese along with the extra vanilla. It’s a great way to get a semi-homemade taste.
To really take things up a notch, you can slather some cream cheese frosting on top of the cinnamon rolls. Whip up a half batch of my Cinnabon Cream Cheese Frosting and serve it alongside your casserole and let your breakfast eaters slather it on.
Cinnamon Roll Casserole Pro Tips
- Use the right brand of canned cinnamon rolls. This is the tip that makes or breaks this recipe. I tested six brands and the difference is significant. Jump up to my brand testing section before you shop.
- Butter your baking dish, not cooking spray. Butter prevents sticking, yes, but it also adds flavor and gives the edges a richer, more tender texture. I use a ceramic or glass dish for the most even bake and crispest edges, but a coated metal pan like my Dansk works beautifully too. A basic metal pan is just fine.
- Do not mess with the custard ratio. The egg to cream balance in this recipe is dialed in. Going heavier on cream or eggs throws off how the custard sets, and you risk ending up with a mushy casserole instead of that velvety, pull-apart texture you are going for. Measure it out.
- Bake low and slow. Custard is delicate. Too much heat causes the egg proteins to overcook and curdle, which means a grainy, rubbery texture instead of a creamy, soft one. 350°F is the sweet spot for this recipe. Do not crank the oven trying to speed things up.
- Let it cool before you frost it. I know it is hard to wait. But if you drizzle the glaze straight out of the oven it melts right into the casserole. Give it 10 minutes. The custard finishes setting, the top cools just enough, and the frosting actually stays where you put it.
- High altitude bakers, listen up. Up to about 5,500 feet, bake as directed at 350°F. Above that, increase your oven temperature to 375°F and start checking around the 22 to 25 minute mark. Above 7,000 feet, add a couple of tablespoons of extra cream and one additional egg to help the custard set properly.
Cinnamon Roll Breakfast Casserole Variations
- Apple cinnamon roll casserole | Layer a can of apple pie filling right into the custard mixture before baking. I’d go with canned over fresh here since the bake time is short and you want your apples soft and tender, not crunchy. Similar to my apple pie filling cinnamon rolls, I think this combination is absolutely dreamy. Haven’t tried it yet? Neither have I, but based on how these flavors work together, I’d bet the pan comes home empty.
- Brown sugar pecan topping | Mix together ⅓ cup brown sugar, ⅓ cup chopped pecans, and ½ to 1 teaspoon cinnamon and sprinkle over the top before baking. At 350°F the pecans won’t burn, but if you need to bump your temperature up for altitude, keep an eye on it and tent loosely with foil if they start browning too fast.
- Pumpkin spice version | Stir 1 to 3 teaspoons of pumpkin pie spice into your custard mixture in place of or in addition to the cinnamon and nutmeg. It turns this into the perfect fall breakfast.
- Caramel drizzle | Um, hello. Caramel and cinnamon are basically best friends. Drizzle my vanilla bourbon caramel sauce over the top right before serving and suddenly this is dessert pretending to be breakfast. No complaints here.
- Vanilla sauce | If you have never tried my easy vanilla sauce on a warm breakfast casserole, you are missing out. It is liquid gold and it takes about five minutes to make.
- Cream cheese frosting | Skip the canned icing entirely and go straight for my Cinnabon cream cheese frosting. It is what I use on all of my cinnamon roll recipes and it is absolutely worth the extra five minutes. Make a half batch, keep the rest in the freezer, and thank yourself later.
- Cast iron skillet | For extra presentation points, bake this in a large cast iron skillet instead of a 9×13 dish. It goes straight from oven to table and looks like you really know what you are doing.
- Using leftover baked cinnamon rolls | Got leftover cinnamon rolls sitting on the counter? Cut them into quarters, toss them in the custard, and reduce your bake time to 20 to 25 minutes since they are already baked through. Or if you have enough to work with, my Cinnamon Roll Bread Pudding is another incredible way to use them up. Two very different results, both absolutely worth making.
- Lighten it up | Swap the heavy cream for half and half, whole milk, or full fat coconut milk for a dairy-free version.
What Are the Best Canned Cinnamon Rolls?
Not all canned cinnamon rolls are created equal, and this is the section that will save you a wasted pan. I tested six brands so you don’t have to, and the differences are significant enough to matter.
The ones to skip:
- Pillsbury | Let’s start here because this is what most recipes out there call for, and I genuinely don’t understand why. Pillsbury cinnamon rolls are really just biscuits with a little cinnamon sugar bits swirled in. They don’t even look like a cinnamon roll when you open the can. They lack flavor, they don’t puff up in the custard the way you need them to, and the end result is flat and disappointing. My family ate it because it was hot. Nobody asked for the recipe.
- Grands | Better than basic Pillsbury, but still not there. My taste testers were underwhelmed. Same problem with puffing up and the flavor just wasn’t what I was going for.
The ones to buy:
- Annie’s Organic | My top pick alongside Trader Joe’s. These are real cinnamon rolls, loaded with cinnamon sugar filling, and they puff up beautifully in the custard, creating that velvety, pull-apart texture you are going for. Find them at most regular grocery stores.
- Trader Joe’s Organic | Tied with Annie’s for my favorite and the most affordable of the organic brands. If you have a Trader Joe’s nearby, grab these without hesitation.
- Immaculate Baking Organic | My third pick. Just as good as Annie’s and Trader Joe’s, just the most expensive of the bunch. Find them at Whole Foods, Amazon or Natural Grocers, and occasionally at Kroger brand stores. At the time of writing, they were actually cheaper than Annies!
- Simple Truth Organic | Kroger’s own organic brand and a solid option, especially on price. If you shop at Kroger, Fred Meyer, King Soopers, or any Kroger family store, check the refrigerated section for these.
- A note on can sizes: Pillsbury gives you 8 rolls per can at around 12 ounces. The organic brands give you 5 rolls per can, but at around 17 ounces, the rolls themselves are significantly larger with more filling. This recipe calls for two cans of the organic brands, and that is the right amount for a 9×13 pan. Do not try to substitute with Pillsbury and expect the same result.
Cinnamon Roll Bake for Two
Serving a smaller group, or just not sure you can be trusted with a full 9×13 pan? Use one can of cinnamon rolls and either a 9×9 or 8×8 baking dish and cut the rest of your ingredients in half. The 9×9 will bake in about the same time. The 8×8 may need a smidge longer, so start checking at 30 minutes and go from there.
Or make two pans, bake both, and freeze one after it has cooled completely. Wrap it tightly, freeze for up to 3 months, and you have a lazy Saturday breakfast ready to go whenever you need it.
Cinnamon Roll Casserole Storage Tips
This breakfast casserole is honestly best fresh out of the oven, but if you have leftovers, here is how to handle them.
- Counter | Fine for one day, covered tightly with plastic wrap or aluminum foil. After that, move it to the fridge.
- Refrigerator | Store in an airtight container for up to 5 days. It reheats beautifully.
- Freezer | Freeze for up to 3 months in an airtight container. If you can think ahead, freeze it before frosting so the glaze does not melt into the casserole when you reheat it. That said, if it is already frosted, it is not going to hurt anything, just makes it a little sweeter in the end. Either way, always add a fresh drizzle of frosting after reheating. It makes it feel like you just made it.
- Reheating | Warm single portions in the microwave for 20 to 30 seconds. For a larger portion, cover with foil and heat in a 350°F oven for 15 to 20 minutes until warmed through. Either way, add a little pat of butter or an extra slather of cream cheese icing before serving. Trust me on that one.
Easy Cinnamon Roll Casserole FAQs
Absolutely, and honestly, this is a great way to use up a batch. Once your rolls are made, cut each one into quarters and proceed with the recipe as written. Try my Copycat Cinnabon Cinnamon Rolls if you want to go all out.
Yes, with one important note. Prep the custard the night before and store it covered in the refrigerator. Add the cinnamon roll pieces right before baking, not the night before. The dough will absorb too much liquid overnight and turn mushy. Let your baking dish sit at room temperature for about 30 minutes before it goes into the oven. The exception is frozen cinnamon roll dough like Rhodes, which actually benefits from an overnight soak. See the FAQ below for details on that.
Yes, and it works beautifully, especially for the overnight method. Cut the rolls into quarters while still partially frozen, place them in your buttered baking dish, pour the custard over the top, cover, and refrigerate overnight. The dough thaws and soaks up the custard as it rests. Bake straight from the fridge the next morning at 350°F, adding 5 to 10 minutes to your bake time.
I don’t recommend it. Canned dough that has been cut and soaked in custard does not hold up well to freezing raw. Bake it first, cool completely, then freeze in an airtight container for up to 3 months. See my storage tips above for reheating instructions.
A couple of things could be going on. First, make sure you buttered your baking dish generously, not just greased it with cooking spray. Butter makes a real difference on the edges. Second, and this is important, check your oven temperature with a simple oven thermometer. Many ovens run hot or cold by 25 to 30 degrees and you might not even know it. For a custard-based dish like this, that difference is significant. If your edges are browning too fast, tent loosely with foil and keep baking until the center is set.
First, check whether the top is browning too quickly. If it is, lay a sheet of aluminum foil loosely over the dish, then continue baking at your current temperature in 5 to 10 minute increments until the center is just set. Also worth checking: your oven temperature. An oven running cold by even 25 degrees can throw off a custard dish significantly. An inexpensive oven thermometer is one of the most useful tools in any kitchen.
The bones of this recipe are naturally gluten free, the custard, the eggs, the cream, the spices. The only thing standing between you and a gluten free version is finding gluten free canned cinnamon rolls, which I have not been able to track down yet. If you find them, or you make your own gluten free cinnamon rolls from scratch, this recipe will absolutely work. Let me know in the comments if you find a brand that works!
Yes! Swap the heavy cream for a plant-based heavy cream as your first option, or full fat canned coconut milk as a close second. The coconut milk actually adds a subtle flavor that pairs really nicely with the cinnamon. Everything else in the recipe is already dairy free.
Yes. Brown sugar or granulated sugar both work. Just make sure to whisk either one into the custard mixture until fully dissolved before adding your cinnamon roll pieces. Agave syrup is another good option and works as a straight swap for the maple syrup.
Absolutely, this is a great recipe to make for a crowd. I still recommend dividing it between two separate 9×13 pans rather than cramming it all into one deeper dish. Two pans means more even baking and a better texture all the way through. You can bake both at the same time on separate oven racks, just rotate them halfway through. Or bake one now and freeze the second after baking and cooling for an easy breakfast down the road.
Try chopping your cinnamon rolls into quarters before you assemble the custard ingredients. This helps them come closer to room temperature, allowing them to rise and ensure more baking.
More easy breakfast recipes
- Honey Bran Muffins (Mimis Copycat) – Tastes just like them!
- Orange Scones (Panera Copycat) – One of our most popular recipes!
- Gluten-Free Cinnamon Crumb Coffee Cake Recipe – You cannot mess this coffee cake up!
- The best Banana Bread – ever!!
What to Serve with Cinnamon Rolls
If you’d like to serve something alongside your breakfast cinnamon breakfast casserole, here are a few of my favorites, and check out all my breakfast recipes! Top each slice with fresh fruit, like strawberries or blueberries.
We love breakfast in our house; you might try this Pancake Charcuterie Board, this easy air fryer breakfast sausage, or, of course, bacon and this yummy Sausage and Biscuit Casserole.
Best Chili to Serve with Cinnamon Rolls
Has Cinnamon Rolls and Chili ever been a more glorious combination of foods? There is just something about the two together that brings back wonderful childhood memories! Check out all of our favorite Chilis, Soups & Stews.
More cinnamon roll recipes you will love
- Small Batch Cinnamon Rolls
- Gooey Cinnamon Roll Recipe
- Apple Cinnamon Rolls
- Peach Cobbler Cinnamon Rolls
- Slow Cooker Cinnamon Roll Casserole
This is the kind of recipe that earns a permanent spot in your weekend rotation. Easy enough for a lazy Saturday in your pajamas, impressive enough to bring to a church potluck, and good enough that your family will stop asking what you did differently once they realize the answer is always the same. Better ingredients, a little custard magic, and this recipe. Now go make it.
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Ingredients
- 2 17.5 ounce cans canned cinnamon rolls my favorites are Annie's, Immaculate Baking, Trader Joe's and Simple Truth organic. See notes for Pillsbury
- 3 large eggs room temperature, if you forgot to bring to room temp, submerge in warm (not hot water) for 5-10 minutes
- ½ cup heavy cream or half and half or plant-based heavy cream
- 3-4 tablespoons maple syrup real maple syrup is best, I used 3, may also use brown sugar, granulated sugar, whisked until dissolved in custard
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg fresh grated is best
- 2 teaspoons pure vanilla extract
- ¼ teaspoon kosher salt
Instructions
- First, preheat your oven to 350°F (177°C) and make sure to generously grease or butter a 9×13 inch baking dish, or split it into two smaller 9×9 (or 8×8) baking dishes.
- Next, grab your cinnamon rolls and cut each one into four pieces. Don't forget to set aside the frosting packets for later!
- In a medium mixing bowl, whisk together the eggs, cream, cinnamon, nutmeg, vanilla, salt, and maple syrup. This will be the base for your custard mixture.
- Add the chopped-up cinnamon rolls to the egg batter and gently toss to make sure each piece is fully coated. Then, pour the mixture into your prepared baking dish.
- Place your dish on the middle rack of the oven and bake for 30-35 minutes. You'll want to keep an eye on it after about 20 minutes, and if the cinnamon rolls are browning too quickly, cover the dish lightly with a sheet of aluminum foil.
- When the rolls spring back lightly when pressed and the custard is cooked in the middle, remove the dish from the oven and let it cool for 10 minutes before glazing. (If custard is not quite set, more than a little jiggle, cover lightly with foil and bake another 10 minutes until set). The custard will continue cooking after removing from the oven.)
- For the frosting glaze: pour the contents of the frosting packets into a small bowl. Add an additional teaspoon of vanilla for some extra flavor! Whisk it all together and drizzle it over your warm cinnamon roll casserole.
- Whip up a half batch of my Cinnabon Cream Cheese Frosting and serve it alongside your casserole and let your breakfast eaters slather it on or see notes to augment the canned frosting.
Notes
- 2 icing packets (from canned cinnamon rolls)
- 3 tablespoons butter, softened
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- Cinnamon rolls: Skip the Pillsbury 10-ounce and Pillsbury Grands; both fell flat in testing. Check out my testing in the post above for the best canned cinnamon rolls and which ones are worth buying.
- Store any leftover cinnamon rolls in an airtight container on the counter for one day. Refrigerate for up to 5 days.
- Freeze for up to 3 months if stored correctly in an airtight container.
- Reheat single portions for 20 to 30 seconds in the microwave or place in an oven-safe dish covered with aluminum foil and heat for 15 to 20 minutes in a 350°F (177°C) oven until soft and warmed. Add a little pat of butter or an extra slather of cream cheese icing.
Nutrition
Tavo
That was such a scrumptious breakfast! My children raged on the casserole! Thanks for sharing!
So glad you loved it!
dina and bruce miller
Talk about delish! Love the idea of a short cut of the canned cinnamon rolls! Total Boss move…and gonna use this for the next breakfast casserole party!!
Right!!
Anjali
Omg this cinnamon roll casserole is to die for!! So gooey and decadent, the perfect weekend brunch treat for my family!
Thanks so much, Anjali!
cyndy
These were absolutely scrumptious! Thanks for giving recommended brands because I would have used the pillsbury – I used Annies and it turned out perfect.
So glad to hear, Cyndy!
Renee
What a lifesaver! Perfect for busy weekends when you want to make something special, but don’t want to stay up late prepping yeast rolls. Super easy, and we love the apple pie option! Thank you!
Thank you!
Caitlin
I made this delish dish for Easter morning brunch and it was a hit! Prepped/baked the same morning, allowing ~30 mins for baking time. It was room temp by the time it was served but it still tasted great. I used Annie’s Organics canned rolls as recommended by Kathleen: it was difficult to cut them into exactly quarters (they tend to fall apart as you cut them) but ultimately it didn’t matter. One of our guests looked at the finished pan and said “ooo, monkey bread” so it has that type of appearance once baked. After it cooled, I squeezed half (ish) of one of the frosting packets over the top for some extra sweetness and it was plenty. The custard base added great flavor and texture to the finished dish. 10/10 recommend: easy, tasty and a hit for any breakfast/brunch!
Thank you so much, Caitlin! So appreciate your kind words! Hope you had a lovely Easter!