Cinnamon Roll Casserole

Beth Pierce


Fun and tasty Cinnamon Roll Casserole combines ready to bake refrigerated cinnamon rolls with eggs, whipping cream, cinnamon, nutmeg and maple syrup. This casserole is perfect for Sunday breakfast with the family or a holiday brunch. To save time during those busy mornings prep the casserole the night before and cover with plastic wrap and store in the refrigerator. Bring to room temperature by removing the casserole from the fridge 30 minutes prior to baking.


☆☆☆☆☆ 0 votes

5 Min
35 Min


  • 2 can(s)
    refrigerated cinnamon rolls with icing
  • 4 large
  • 1/2 c
    heavy whipping cream
  • 1 tsp
    vanilla extract
  • 1 tsp
    ground cinnamon
  • 1/8 tsp
    ground nutmeg
  • 1/4 tsp
    real maple syrup

How to Make Cinnamon Roll Casserole


  1. Preheat oven to 350 degrees. Spray 9×13 inch casserole dish with nonstick baking spray.
  2. Cut cinnamon rolls into quarters and place in single layer in prepared casserole dish.
  3. Whisk together the eggs, whipping cream, vanilla, cinnamon and nutmeg. Pour the mixture over the cinnamon rolls pushing any dry pieces down into the egg mixture. Drizzle with the maple syrup.
  4. Bake for 35-40 minutes or until golden brown.
  5. Spoon the icing that came with the cinnamon rolls into a microwaveable bowl. Microwave for 30 seconds at 50% power or until warm. Pour over the warm casserole.

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