Creamy, warm, and impossibly gooey — this Homemade Cinnamon Roll Casserole is the ultimate cozy breakfast that feels like a hug in a baking dish. Imagine tender pieces of cinnamon rolls soaked in a rich, eggy custard, topped with crunchy pecans and a drizzle of maple and icing for that perfect sweet finish. It’s a weekend showstopper that’s shockingly simple to make and loved by kids and grown-ups alike. Fun fact: this casserole is basically brunch magic — all the comfort of cinnamon rolls without standing over a rolling pin for hours.
If you love easy breakfast bakes, you’ll want to compare this with our classic strata recipes for savory brunchs; this sweet version delivers the same crowd-pleasing convenience with a dessert-like finish. For a full guide and inspiration on similar bakes, check out this homemade cinnamon roll casserole. Try it once and you’ll be making it every holiday morning.
What is Homemade Cinnamon Roll Casserole?
What’s in a name? Why call it a casserole when it tastes like a dessert-for-breakfast? Think of this dish as a happy mash-up: cinnamon roll meets French toast bake. Did someone ask, “Why not?” and the kitchen gods answered with extra icing. Is it called a casserole because it’s baked in a single dish, or because it’s the easiest way to win hearts? Well, as the old saying goes, “the way to a man’s heart is through his stomach.” Whichever story you prefer, this recipe is a playful, practical way to serve cinnamon rolls to a crowd — and yes, you should absolutely try it.
Why You’ll Love This:
- Comforting and indulgent: Soft cinnamon roll pieces soak up a rich custard, then bake to golden, slightly crisp edges with a molten center that tastes heavenly with icing.
- Cost-saving and convenient: Using packaged cinnamon rolls keeps prep fast and affordable compared to making dough from scratch. A little pantry magic goes a long way.
- Flavor-packed toppings: Chopped pecans and maple syrup add texture and depth; the store icing turns into a glossy, decadent drizzle.
Compared with other sweet bakes on the blog, this one strikes the perfect balance between speed and showmanship. If you love sweet strata or bread puddings, this will be your new go-to. Make it this weekend and see how fast it disappears.
How to Make:
Quick Overview
This recipe is about as easy as it gets: you cut store-bought cinnamon rolls into pieces, whisk a custard, pour it over, add pecans and maple, and bake. The result is a creamy, slightly custardy interior with golden edges and a sticky-sweet finish. Prep time is minimal and bake time is short — expect about 10 minutes prep and 20 to 28 minutes baking for a total of roughly 40 minutes from start to finish. The standout element is the custard-soaked center combined with the ready-made icing that becomes a perfect finishing glaze.
Ingredients
- 2 tablespoons melted butter or baking spray for the dish
- 2 cans (12.4 oz each) Pillsbury refrigerated cinnamon rolls with icing, separated and icing reserved
- 4 large eggs, room temperature
- 1/2 cup heavy whipping cream
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 1/4 cup maple syrup
- Icing from the cinnamon rolls (for garnish), warmed slightly before drizzling
- Additional maple syrup (optional, for garnish)
Directions
- Preheat oven to 375°F.
- Pour melted butter into an ungreased 13×9-inch glass baking dish or use baking spray to coat evenly.
- Separate the cinnamon rolls and reserve the icing for later.
- Cut each roll into 8 pieces and place the pieces evenly over the melted butter in the dish so they cover the bottom in a single layer as much as possible.
- In a medium bowl, whisk the eggs until combined, then beat in the heavy cream, ground cinnamon, and vanilla extract until the custard is smooth.
- Pour the egg and cream mixture evenly over the cinnamon roll pieces, making sure pieces are moistened and the custard settles between them.
- Sprinkle the chopped pecans evenly over the top, then drizzle the 1/4 cup maple syrup across the casserole for added sweetness and caramelization.
- Bake for 20 to 28 minutes, or until golden brown on top and the center is set (a knife inserted into the middle should come out mostly clean).
- Remove from oven and cool for 15 minutes to allow the custard to finish setting and to make slicing easier.
- Warm the reserved icing in the microwave for 10–15 seconds until thin enough to drizzle, then drizzle over the casserole. Add additional maple syrup if desired for extra shine and sweetness.
What to Serve With:
- Fresh fruit platter: strawberries, sliced apples, or orange segments to cut the sweetness.
- Coffee or latte: a milky latte or robust cold brew pairs beautifully with the maple and cinnamon flavors.
- Whipped cream or Greek yogurt: a dollop of lightly sweetened whipped cream or yogurt adds creaminess and balance.
- Crispy bacon or breakfast sausage: for a savory contrast that makes the meal feel complete.
- Side salad with citrus vinaigrette: if serving as brunch, a bright salad helps balance the richness.
Top Tips for Perfecting:
- Use room-temperature eggs and cream so the custard blends smoothly and bakes evenly.
- If you prefer softer texture, reduce bake time toward the 20-minute mark; for firmer center, bake a little longer.
- Swap pecans for walnuts or slivered almonds if that’s what you have on hand.
- For a dairy-free version, substitute full-fat coconut milk for heavy cream (texture changes slightly).
- Avoid over-soaking: pour the custard evenly and don’t press rolls down; they should absorb but remain slightly structured.
- Warm the icing gently — too hot and it will run off the casserole.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze baked portions wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in a 325°F oven for 10–12 minutes or in the microwave for 30–60 seconds (microwave will soften the icing and make it very gooey). For best texture, reheat in the oven to restore crisp edges.
FAQs
Can I use homemade cinnamon rolls instead of refrigerated ones?
Yes — homemade rolls work wonderfully. Cut them into pieces and follow the same soak-and-bake method. Keep in mind that homemade dough may absorb custard differently, so check doneness a little earlier.
Do I need heavy cream, or can I use milk?
Heavy cream gives the richest custard. You can use whole milk, but the texture will be less custardy and more bread-pudding-like.
Can I prepare this the night before?
Yes. Assemble the casserole, cover, and refrigerate overnight. Bake in the morning, adding a few extra minutes if the casserole is very cold.
What if I don’t have maple syrup?
You can use honey, a light corn syrup, or even a brown sugar drizzle mixed with a little melted butter for similar sweetness and caramelization.
How do I know when it’s fully cooked?
The center should be set and no longer jiggly. A knife or toothpick inserted into the middle should come out mostly clean; a little custard clinging is okay.
Conclusion
This Homemade Cinnamon Roll Casserole is an effortless way to serve something special without the fuss — tender, sweet, and perfectly textured with a crunchy pecan topping and glossy icing. It’s quick, family-friendly, and ideal for holiday mornings or lazy weekends. If you want another easy and delicious take on cinnamon roll baking, check out this excellent variation: Cinnamon Roll Casserole (Easy Breakfast Bake Recipe). Give it a try, share it with people you love, and enjoy all the smiles that follow.
Homemade Cinnamon Roll Casserole
Equipment
- 13×9-inch glass baking dish
- Mixing Bowl
Ingredients
Ingredients
- 2 tablespoons melted butter or baking spray for the dish
- 2 cans (12.4 oz each) Pillsbury refrigerated cinnamon rolls with icing separated and icing reserved
- 4 large eggs room temperature
- 1/2 cup heavy whipping cream
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 1/4 cup maple syrup
- 1 serving icing from the cinnamon rolls for garnish, warmed slightly before drizzling
- to taste additional maple syrup optional, for garnish
Instructions
- Preheat oven to 375°F.
- Pour melted butter into an ungreased 13×9-inch glass baking dish or use baking spray to coat evenly.
- Separate the cinnamon rolls and reserve the icing for later.
- Cut each roll into 8 pieces and place the pieces evenly over the melted butter in the dish so they cover the bottom in a single layer as much as possible.
- In a medium bowl, whisk the eggs until combined, then beat in the heavy cream, ground cinnamon, and vanilla extract until the custard is smooth.
- Pour the egg and cream mixture evenly over the cinnamon roll pieces, making sure pieces are moistened and the custard settles between them.
- Sprinkle the chopped pecans evenly over the top, then drizzle the 1/4 cup maple syrup across the casserole for added sweetness and caramelization.
- Bake for 20 to 28 minutes, or until golden brown on top and the center is set (a knife inserted into the middle should come out mostly clean).
- Remove from oven and cool for 15 minutes to allow the custard to finish setting and to make slicing easier.
- Warm the reserved icing in the microwave for 10–15 seconds until thin enough to drizzle, then drizzle over the casserole. Add additional maple syrup if desired for extra shine and sweetness.