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Fluffy Easy Cinnamon Roll Casserole Recipe for the Best Cozy Mornings

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A warm, fluffy cinnamon roll casserole that combines refrigerated cinnamon rolls with a custard soak for a quick, cozy breakfast treat perfect for busy mornings or lazy weekends.

Ingredients

Scale
  • One 12-ounce (340g) can refrigerated cinnamon rolls with icing included
  • 1 cup (240 ml) whole milk or 2% milk (can substitute almond or oat milk for dairy-free)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 tablespoons brown sugar, packed
  • A pinch of salt
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch (23×23 cm) casserole dish with butter or non-stick spray.
  2. Open the can and separate the cinnamon rolls. Cut each roll into quarters.
  3. Place the cinnamon roll pieces evenly in the casserole dish, spreading out any gooey cinnamon sugar from the can over the top.
  4. In a medium bowl, whisk together 3 large eggs, 1 cup milk, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 2 tablespoons brown sugar, and a pinch of salt until smooth.
  5. Slowly pour the custard mixture over the cinnamon roll pieces, pressing down gently with the back of a spoon to help soak.
  6. Drizzle 2 tablespoons melted butter on top.
  7. Let the casserole rest for 10 minutes to allow the custard to soak in.
  8. Bake for 30-35 minutes, or until the custard is set and the top is golden brown. A toothpick inserted should come out clean or with a few moist crumbs.
  9. Once slightly cooled (about 5 minutes), drizzle the included icing over the top or make a simple glaze with powdered sugar and milk.
  10. Serve warm and enjoy.

Notes

Use room temperature eggs and milk for best custard texture. Let the casserole rest for 10 minutes before baking to allow custard absorption. Tent with foil if top browns too quickly. Variations include adding fruit, nuts, or using gluten-free or vegan substitutions.

Nutrition

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