Cinnamon Roll Casserole
This Cinnamon Roll Casserole is a warm, easy breakfast bake that brings all the classic cinnamon roll flavor without the extra prep. It’s simple to make ahead and perfect for mornings when you want something sweet but low-effort.
You prep everything in advance, chill it, then bake the next morning. The rolls soak up a cinnamon custard that bakes into a soft, golden dish that’s just sweet enough. It’s always a hit for brunches, holidays, or weekend mornings with the family.
Ingredients
- Egg yolks and whole 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 them 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 together the egg yolks, eggs, milk, sugar, cinnamon, vanilla, and salt until smooth.
- Cut the cinnamon rolls into small, bite-sized pieces and spread them in a greased 10×10-inch baking dish.
- Sprinkle golden raisins over the rolls and lightly toss to mix.
- Pour the egg mixture evenly over the top, making sure all the pieces are soaked.
- Dot the top with the 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 temp while the oven heats.
- Bake uncovered for 45–55 minutes, or until the center is set and the top is golden.
- Let it rest for 5 minutes before serving. Serve warm.
Step-By-Step Process
Chef Jenn’s Tips
- Cut the rolls evenly so they bake at the same rate.
- Add chopped nuts like pecans or walnuts if you want a crunchy texture.
- Want it extra sweet? Drizzle icing or maple syrup over the top before serving.
- For a softer finish, cover the dish with foil for the first half of baking, then uncover to brown the top.
Recommended
Make It A Meal
Pair this casserole with something savory like eggs or bacon, or keep it fresh with fruit on the side. It’s ideal for brunch spreads or lazy weekend mornings.
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Storage
Cover and refrigerate leftovers for up to 3 days. Reheat slices in the microwave or 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 together the egg yolks, eggs, milk, sugar, cinnamon, vanilla, and salt until smooth.
- Cut the cinnamon rolls into small, bite-sized pieces and spread them in a greased 10×10-inch baking dish.
- Sprinkle golden raisins over the rolls and lightly toss to mix.
- Pour the egg mixture evenly over the top, making sure all the pieces are soaked.
- Dot the top with the 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 temp while the oven heats.
- Bake uncovered for 45–55 minutes, or until the center is set and the top is golden.
- Let it rest for 5 minutes before serving. Serve warm.
Notes
Chef Jenn’s Tips
- Cut the rolls evenly so they bake at the same rate.
- Add chopped nuts like pecans or walnuts if you want a crunchy texture.
- Want it extra sweet? Drizzle icing or maple syrup over the top before serving.
- For a softer finish, cover the dish with foil for the first half of baking, then uncover to brown the top.
