Easy Cinnamon Roll Casserole (7 Ingredients!) Recipe

Introduction

This Easy Cinnamon Roll Casserole is a delightful twist on classic cinnamon rolls, combining soft, sweet dough with a rich maple custard. With just seven simple ingredients, it’s a perfect make-ahead breakfast or brunch treat that’s sure to impress.

Ingredients

• 2 tubes refrigerated cinnamon rolls (8 rolls each, 351 grams or 12 oz total)
• ¼ cup salted butter, melted
• ½ cup milk
• ½ cup pure maple syrup
• 3 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with nonstick spray. Pour the melted butter into the dish or place a stick of butter in the pan to melt in the oven.
2. Step 2: Remove cinnamon rolls from their package, reserving the frosting for later. Cut each cinnamon roll into ¾-inch pieces and spread them evenly in the prepared baking dish.
3. Step 3: In a bowl, whisk together the milk, maple syrup, eggs, vanilla extract, and cinnamon until fully blended.
4. Step 4: Pour the mixture over the cinnamon roll pieces, making sure they are well coated.
5. Step 5: Bake for 35 to 45 minutes until the casserole is puffed and golden brown on top.
6. Step 6: Allow the casserole to cool for 10 to 15 minutes, then drizzle the reserved frosting over the top before serving.

Tips & Variations

• Use any brand of refrigerated cinnamon rolls you prefer, such as Pillsbury, for a personal touch.
• Try using cream or a non-dairy milk alternative for a richer or dairy-free option.
• Substitute honey or brown sugar for maple syrup if you want a different sweetness profile.

Storage

Once cooled to room temperature, store the casserole in an airtight container in the refrigerator for 3 to 4 days. Reheat individual slices in the microwave or oven. Keep leftover frosting or cream cheese icing in a separate container in the fridge and drizzle it on top when reheating for the best flavor. You can also freeze the casserole before or after baking by wrapping it well in plastic wrap or freezing individual portions in zip-top bags for up to one month. Thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cinnamon rolls for this recipe?

It’s best to use refrigerated, unbaked cinnamon rolls as frozen ones may have excess moisture or require different baking times, which could affect the texture.

Is it possible to make this casserole dairy-free?

Yes, simply substitute the milk and butter with your favorite non-dairy alternatives such as almond milk and a plant-based butter or oil for a dairy-free version.

Easy Cinnamon Roll Casserole (7 Ingredients!) Recipe

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★★★★★

4.5 from 132 reviews

• Author: Hugo
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

This Easy Cinnamon Roll Casserole combines the comforting flavors of cinnamon rolls with a simple breakfast bake that’s perfect for busy mornings or special occasions. Made from just seven ingredients, including refrigerated cinnamon rolls, maple syrup, and a cinnamon-spiced custard, this casserole is baked to golden perfection and topped with sweet frosting for an irresistible treat.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tubes refrigerated cinnamon rolls (8 cinnamon rolls each — 351 grams or 12 oz)
• ¼ cup salted butter, melted
• ½ cup milk
• ½ cup pure maple syrup
• 3 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon

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Instructions

1. Preheat and Prepare Dish: Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick spray and pour in the melted butter, or place a stick of butter in the pan and let it melt in the oven while preheating.
2. Cut Cinnamon Rolls: Remove the cinnamon rolls from their package, reserving the frosting for later use. Cut each cinnamon roll into approximately ¾-inch pieces and evenly distribute them in the prepared baking dish.
3. Make Custard Mixture: In a bowl, whisk together the milk, pure maple syrup, eggs, vanilla extract, and cinnamon until fully combined and the eggs are completely incorporated.
4. Combine and Bake: Pour the custard mixture evenly over the cinnamon roll pieces in the dish. Place the casserole in the oven and bake for 35 to 45 minutes, or until the top is lightly golden brown and puffed.
5. Cool and Add Frosting: Remove the casserole from the oven and let it cool for 10 to 15 minutes. Drizzle the reserved frosting over the warm casserole before serving for a sweet finish.

Notes

• This recipe originally included 4 eggs, but was adjusted to 3 eggs for improved texture based on reader feedback and re-testing.
• Any brand of refrigerated, unbaked canned cinnamon rolls will work well; Pillsbury is a popular choice.
• Milk can be substituted with any type of milk or cream, including non-dairy alternatives for a richer or dairy-free option.
• Maple syrup can be replaced with honey or brown sugar if preferred.
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Warm before serving.
• You can freeze the casserole either before or after baking. Wrap tightly in plastic wrap or store individual portions in zip-loc bags for up to one month. Thaw in the refrigerator before reheating.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: cinnamon roll casserole, breakfast casserole, cinnamon rolls, easy breakfast bake, maple syrup cinnamon bake, cinnamon roll bake, simple breakfast recipes