Overnight Cinnamon Roll Breakfast Casserole
This overnight cinnamon roll breakfast casserole turns store-bought cinnamon rolls into a soft, custard-soaked bake with gooey swirls of cinnamon and a sweet icing drizzle. It makes weekend mornings feel special without any early scramble.
You do the easy prep the night before, stash it in the fridge, and bake it when you want a hot, impressive brunch. No stress, just warm, cinnamon-scented goodness.
Why This Casserole Works
I keep coming back to this dish because it gives all the flavor of homemade cinnamon rolls with a fraction of the work. The overnight soak lets the custard settle into every piece, so you get a soft, almost bread-pudding texture with ribbons of cinnamon running through.
The top turns golden and slightly crisp while the center stays tender, and that final drizzle of the rolls’ own icing pulls everything together. It feeds a crowd and always earns recipe requests.
Ingredients
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing: any brand works well; I use Pillsbury Grands so each bite is thick and fluffy.
- 6 large eggs: they form the base of the custard.
- 1 cup whole milk: for richness; 2% works in a pinch.
- 1/2 cup heavy cream: adds a velvety texture; you can use more milk in its place.
- 1/4 cup granulated sugar: sweetens the custard just enough.
- 1 tsp vanilla extract: rounds out the cinnamon flavor.
- 1/2 tsp ground cinnamon: a little extra warmth to echo the rolls.
- pinch of salt: wakes up all the flavors.
Variations
- Add nuts: scatter 1/2 cup chopped pecans or walnuts over the top before baking for a crunchy contrast.
- Raisins: soak 1/3 cup raisins in warm water for 10 minutes, drain, and sprinkle them in with the custard.
- Dairy-free: use oat milk instead of milk and cream, and check that your cinnamon rolls are dairy-free; many store brands are not.
- Extra cinnamon: stir another 1/2 teaspoon into the custard if you like a stronger spice note.
If you enjoy this, you might also like my Blueberry French Toast Casserole.
How to Make Overnight Cinnamon Roll Breakfast Casserole
Step 1: Slice the Cinnamon Rolls
Open the cans of cinnamon rolls and set the icing packets aside. Cut each roll into quarters. Toss the pieces into a buttered or greased 9×13-inch baking dish so they spread out in an even layer.
The dish will look full and mound slightly, but the pieces will soften and settle during the soak.
Step 2: Whisk the Custard
In a large bowl, whisk together the 6 eggs, 1 cup milk, 1/2 cup heavy cream, 1/4 cup sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, and a pinch of salt. Whisk for about 1 minute, until the sugar dissolves and no streaks of egg white remain.
The mixture should look pale yellow and frothy on top. If you see any clumps of cinnamon, just whisk them away.
Step 3: Soak the Casserole
Pour the custard evenly over the cinnamon roll pieces, taking care to coat all of them. Press down gently with a spatula so the bread begins to absorb the liquid. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.
When you pull it out of the fridge, the rolls will have soaked up most of the custard. They will look puffed and a little jiggly. This long soak is what gives the casserole its soft, bread-pudding texture, so do not rush it.
Step 4: Bake Until Puffed and Golden
When you are ready to bake, preheat the oven to 350°F (175°C). Remove the dish from the fridge while the oven heats so it can take the chill off. Bake for 35 to 40 minutes, until the top is deeply golden and the center is set. You will know it is ready when the middle springs back lightly to a touch and no longer jiggles.
The edges will look crisp and the whole kitchen will smell like warm cinnamon. If the top browns too fast, tent it loosely with foil during the last 10 minutes.
Step 5: Drizzle and Serve
Let the casserole cool on the counter for about 5 minutes. While it rests, microwave the reserved icing packets for 10 seconds, or until the icing is thin enough to drizzle. Pour the icing all over the top in zigzags, slice the casserole into squares, and serve warm.
The first slice will pull away soft and custardy, with a glossy ribbon of icing across the top. Serve it right from the dish while it is still hot.
Tips for the Best Cinnamon Roll Casserole
- You can double the recipe for a crowd: use a half-sheet pan, double all ingredients, and add 10 minutes to the bake time.
- Let the casserole rest for a few minutes after baking. The custard sets up further and slicing becomes much neater.
- If you want a deeper caramel note on top, sprinkle 2 tablespoons of brown sugar over the dish just before baking.
- The icing from the rolls is all you need, so do not toss those packets. A 10-second zap in the microwave makes them pourable.
Bake times if you change the pan size:
| Pan Size | Bake Time at 350°F |
|---|---|
| 8×8-inch (halve recipe) | 25–30 mins |
| 9×13-inch (as written) | 35–40 mins |
| Half-sheet pan (double recipe) | 45–50 mins |
Storing and Reheating Leftovers
- Refrigerate: cover leftover casserole tightly and store in the fridge for up to 4 days.
- Reheating: warm individual slices in the microwave for 30 to 60 seconds, or place the whole dish back in a 300°F oven for 15 minutes. A quick drizzle of fresh icing can revive that just-baked feel.
What to Serve with Cinnamon Roll Breakfast Casserole
This dish is rich and sweet, so it pairs well with something savory and fresh. A pile of crispy bacon or breakfast sausage cuts through the sweetness. A side of fresh berries or a simple fruit salad adds brightness. For a brunch table, a pitcher of cold orange juice or mimosas rounds out the spread nicely.
Frequently Asked Questions
Can I use homemade cinnamon rolls?
Yes. Cut your own baked or unbaked cinnamon rolls into chunks and follow the same process. Bake time may shift a few minutes, so watch the center for doneness.
Do I have to soak it overnight?
No. A 4-hour soak is the minimum for the custard to fully absorb. Overnight gives the best texture, but you can start it early in the morning and bake by brunch.
Can I freeze this casserole?
Yes. Bake it completely, cool, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight and reheat in a 300°F oven until warmed through.
My top got dark but the center was still soft. What happened?
Your oven may run hot. Tent the dish with foil for the last 10 to 15 minutes next time, and bake until the center is no longer jiggly.
Cinnamon Roll Breakfast Casserole Recipe
Ingredients
Method
- Cut each cinnamon roll into quarters. Arrange the pieces in a greased 9×13-inch baking dish.
- Whisk the eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth.
- Pour the custard over the rolls, press down gently, cover, and refrigerate at least 4 hours or overnight.
- Preheat the oven to 350°F. Bake uncovered for 35–40 minutes until golden and set in the center.
- Let cool 5 minutes, warm the reserved icing, drizzle it over the top, and serve warm.
