When I’m craving a cozy, sweet breakfast that feels a little extra special, this Cinnamon Roll Casserole is one of my favorite go-to recipes. It combines all the warm, gooey flavors of classic cinnamon rolls with the simplicity of a make-ahead breakfast casserole—perfect for weekends, holidays, or anytime you want a treat without all the work.
I love how easy and flexible this casserole is. You can assemble it the night before, pop it in the fridge, and simply bake it in the morning for a stress-free breakfast. The cinnamon roll pieces soak up a rich custard overnight, and after baking, you get golden, fluffy bites full of cinnamon sweetness with just the right touch of buttery richness.
This dish is also a huge crowd-pleaser. Whether you’re serving it for brunch, a family gathering, or just a cozy Sunday morning, it disappears fast! A drizzle of icing or a dusting of powdered sugar takes it over the top.
Ingredients
- Egg yolks – From large or extra large eggs.
- Eggs – Large or extra large eggs.
- Milk – You can use any kind of milk but I prefer the rich flavor of full-fat milk.
- Sugar – You can skip the additional sugar
- Ground cinnamon
- Vanilla extract – Artificial extract will work fine, you don’t need to use the expensive stuff.
- Salt
- Bakery cinnamon rolls – Look for pre-baked rolls. You could also get a tube of cinnamon roll dough and bake it first.
- Golden raisins – You can skip the raisins if you’re a raisin hater.
- Butter – Cut into ¼-inch cubes. I cook with salted butter, but unsalted is fine, too.
Instructions
- Whisk the egg yolks, eggs, milk, sugar, cinnamon, vanilla extract, and salt together in a large bowl until well blended.
- Chop the cinnamon rolls into bite-sized pieces and place them in a lightly greased 10×10-inch baking dish.
- Sprinkle the golden raisins over the cinnamon roll pieces, tossing gently to combine.
- Pour the egg mixture evenly over the top, ensuring all the cinnamon roll pieces are well coated.
- Dot the surface with cubed butter.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight. - Preheat the oven to 350°F (163°C). Let the casserole sit at room temperature while the oven preheats.
- Bake uncovered for 45–55 minutes, or until set in the center and golden brown on top.
- Let stand for 5 minutes before serving. Serve warm and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Make sure to chop the cinnamon rolls into even pieces so they bake uniformly.
- Add chopped pecans or walnuts if you want some extra crunch.
- Want to make it even sweeter? Drizzle the baked casserole with icing or maple syrup before serving.
- If you prefer a softer texture, cover the casserole with foil for the first 30 minutes of baking, then uncover to finish.
Recommended
Make It A Meal
Serve this rich and sweet Cinnamon Roll Casserole with a side of scrambled eggs, fresh fruit, or a crisp green salad to balance the flavors. It’s a perfect centerpiece for a holiday brunch or cozy weekend breakfast!
Storage
Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or cover and warm in a 300°F oven until heated through.
Cinnamon Roll Casserole
Ingredients
- 3 egg yolks
- 2 large eggs
- 2 cups milk
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 16 ounces cinnamon rolls package bakery
- ½ cup golden raisins
- 2 tablespoons butter cut into ¼-inch cubes
Instructions
- Whisk the egg yolks, eggs, milk, sugar, cinnamon, vanilla extract, and salt together in a large bowl until well blended.
- Chop the cinnamon rolls into bite-sized pieces and place them in a lightly greased 10×10-inch baking dish.
- Sprinkle the golden raisins over the cinnamon roll pieces, tossing gently to combine.
- Pour the egg mixture evenly over the top, ensuring all the cinnamon roll pieces are well coated.
- Dot the surface with cubed butter.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Preheat the oven to 350°F (163°C). Let the casserole sit at room temperature while the oven preheats.
- Bake uncovered for 45–55 minutes, or until set in the center and golden brown on top.
- Let stand for 5 minutes before serving. Serve warm and enjoy!
Notes
Chef Jenn’s Tips
- Make sure to chop the cinnamon rolls into even pieces so they bake uniformly.
- Add chopped pecans or walnuts if you want some extra crunch.
- Want to make it even sweeter? Drizzle the baked casserole with icing or maple syrup before serving.
- If you prefer a softer texture, cover the casserole with foil for the first 30 minutes of baking, then uncover to finish.