I have a soft spot for cinnamon rolls—whether it’s my 2-ingredient cinnamon rolls with heavy cream or quick crescent roll cinnamon rolls, I’m always looking for shortcuts to get that cinnamon-sugar comfort on the table fast. This Cinnamon Roll Breakfast Casserole is a cozy mash-up of cinnamon rolls and French toast, gooey and spiced, without the work of rolling dough from scratch.
It’s simple, comforting, and follows my favorite rule for breakfasts: 7 ingredients or fewer. It’s also an excellent make-ahead option for busy mornings, weekend brunches, or any time you want something that feels special without a lot of fuss. Fair warning: it’s a crowd-pleaser—someone will likely try to lick the plate.
Ingredients
- Baked cinnamon rolls: Use refrigerated cinnamon roll dough baked ahead of time. I often use Trader Joe’s canned cinnamon rolls or Rhode’s frozen cinnamon roll dough—either works fine. You’ll need about 10–12 rolls (two 5-count cans or equivalent).
- Greek yogurt: I use a 2% plain Greek yogurt, but any brand or fat level you prefer will work.
- Milk: Whole milk, ½ & ½, or heavy cream will give a richer custard; dairy-free milks (almond, soy, oat) are fine as swaps.
- Eggs: They bind the custard and give structure.
- Brown sugar: For sweetness and a hint of caramel flavor.
- Cinnamon and vanilla: Warm spice and flavor—about 1 tablespoon cinnamon and 1 tablespoon vanilla in the custard for a pronounced cinnamon roll flavor.
- Icing: Use the icing that comes with canned rolls or make a simple cream cheese glaze (see the icing section).
Step by Step Instructions
Preheat the oven to 375°F. Spray an 8×11 glass baking dish with cooking spray. Cut each baked cinnamon roll into 4–6 pieces and arrange them in the prepared dish so the pieces fit evenly.
Step 1
Whisk the eggs, milk (or cream), Greek yogurt, brown sugar, cinnamon, and vanilla in a large bowl until smooth and fully combined.
Step 2
Pour the custard evenly over the cinnamon roll pieces, making sure every piece is moistened. Gently press the rolls down so the custard soaks into the centers.
Step 3
Make sure the custard has fully covered the pieces. Let the mixture sit for a few minutes if you want it to soak in further before baking.
Step 4
Bake at 375°F for 40–50 minutes, until the top is golden and the center has set. While it bakes, prepare the optional icing if your cinnamon rolls didn’t come with one.
💡Hot Tip: The casserole is done when the top is browning and the center is set. It may still have a slight jiggle, but it should not be liquid in the middle. Let it rest 5–10 minutes after baking before adding icing.
Easy Swaps and Toppings
This casserole is flexible—customize it to suit dietary needs or taste:
- Dairy-free: Swap milk and yogurt for plant-based alternatives.
- Add fruit: Stir in applesauce or pumpkin purée to the custard for a seasonal twist.
- Serve as dessert: Top warm slices with vanilla ice cream and drizzle caramel sauce for a decadent treat.
- Frozen dough: Rhodes or similar frozen roll dough works well—rise and bake ahead as instructed.
- Slow cooker: Prepare as directed and cook on low in a crockpot for about 3 hours.
- Extra cinnamon: Stir a tablespoon of cinnamon-sugar into the custard or sprinkle into the icing for more spice.
Topping ideas:
- Chopped nuts (pecans or walnuts) for crunch.
- Powdered sugar in place of icing for a lighter finish.
- Fresh berries for brightness and color.
Easy Cinnamon Roll Icing
Icing is optional if your rolls already include it, but it’s my favorite finishing touch. Use the canned icing or make a simple glaze at home.
Icing recipe: In a bowl, whisk together 2 cups powdered sugar, 4 tablespoons heavy cream, 2 teaspoons melted butter, and a splash of vanilla until smooth. Drizzle over the casserole once it’s cooled for 5–10 minutes.
Make Ahead and Storage Tips
- Make ahead: Assemble the casserole through the step of pouring the custard over the rolls, then cover tightly and refrigerate overnight. In the morning, bake at 375°F; you may need an extra few minutes if the dish is cold.
- Store leftovers: Keep leftovers in the refrigerator for up to 5 days. Reheat individual portions in the microwave for about 30 seconds or until warmed through.
Mom Hack: Cut leftovers into kid-sized portions and store in individual containers for grab-and-go breakfasts. Warm and head out the door.
Other Awesome Breakfast Recipes
-
Passover Rolls (Easy Matzo Meal Sandwich Rolls)
-
One Bowl All Bran Muffins (7-Ingredients)
-
5-Ingredient Pina Colada Smoothie
-
5 Ingredient Make Ahead French Toast Sticks
Did you try this recipe and love it? Let me know by leaving a comment or a 5-star rating below!
📖 Recipe
Cinnamon Roll Breakfast Casserole (6-Ingredients)
Marni Katz
Ingredients
- 2 cans refrigerated cinnamon roll dough (10–12 rolls)
- 4 eggs
- 1 cup milk (heavy cream or ½ & ½ work too)
- ½ cup brown sugar
- 1 TB cinnamon
- 1 TB vanilla
Instructions
-
Preheat the oven to 375°F. Spray an 8×11 glass dish with cooking spray. Cut the cinnamon rolls into 4–6 pieces each and place them in the prepared pan.
-
Whisk the eggs, milk, yogurt, brown sugar, cinnamon, and vanilla until smooth. Pour the custard over the cinnamon roll pieces, ensuring everything is covered, and gently press down so the custard soaks in.
-
Bake at 375°F for 40–50 minutes, until the top is golden and the center is set.
-
While it bakes, make optional icing if needed. Let the casserole cool 5–10 minutes before drizzling with icing, then serve and enjoy.
Notes
Serve as dessert: Treat it like a cinnamon roll bread pudding with ice cream and caramel.
Dairy-free: Swap milk and yogurt for dairy-free alternatives.
Optional icing: Whisk 2 cups powdered sugar, 4 tablespoons heavy cream, 2 teaspoons melted butter, and a splash of vanilla until smooth; drizzle over the warm casserole.