Overnight Cinnamon Roll French Toast Casserole

This cinnamon roll French toast casserole takes the gooey, spiced center of a cinnamon roll and turns it into a make-ahead breakfast you can pop in the oven without any morning prep.

The custard soaks into every piece overnight, so all you do is bake it until the top is caramelized and the whole kitchen smells like butter and cinnamon.

Why This Casserole Works

The chilled overnight soak gives you that soft, custardy middle while the top of the rolls gets sticky and crisp. You never have to stand over a griddle in the morning.

I love that the reserved icing melts into the hot casserole right before serving. It tacks on that signature cinnamon roll finish without any extra work.

Ingredients

• 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing: any standard brand works, set the icing aside
• 6 large eggs: they set the custard
• 1 cup whole milk: 2% works, but whole milk gives a richer result
• ½ cup heavy cream: makes the custard silky
• ¼ cup granulated sugar: lightly sweetens the soak
• 1 tbsp vanilla extract: rounds out the warm spice
• 1 tsp ground cinnamon: reinforces that cinnamon roll flavor
• Pinch of salt: sharpens the sweetness
• 4 oz cream cheese, cut into small cubes (optional): melts into creamy pockets throughout

Variations / Substitutions

• Extra spice: add ¼ tsp nutmeg or a pinch of cardamom to the custard for a little warmth.
• Less sweet: cut the sugar down to 1 tbsp and drizzle with maple syrup after baking instead of the icing.
• Dairy-free: use canned coconut milk in place of both the whole milk and heavy cream, and skip the cream cheese. The custard will still set but will be slightly less rich.
• Nutty crunch: scatter ⅓ cup chopped pecans over the top before baking.

If you want a more classic baked French toast without the cinnamon roll twist, try my French Toast Casserole.

How to Make Cinnamon Roll French Toast Casserole

Step 1: Cut the Cinnamon Rolls

Open both cans of cinnamon rolls and set the icing packets aside on the counter so they soften. Cut each roll into 4 roughly equal pieces. This will take about 5 minutes, and you can do it right over the cutting board with a sharp chef’s knife.

As you cut, some of the cinnamon swirl may crumble off the rolls, and that’s fine. Those little bits will mix into the custard and bake into the corners of the dish.

Step 2: Whisk the Custard

In a large bowl, whisk the 6 eggs, 1 cup milk, ½ cup heavy cream, ¼ cup sugar, 1 tbsp vanilla, 1 tsp cinnamon, and a pinch of salt together until no streaks of egg white remain. That should take about 2 minutes of steady whisking.

The custard will look pale and smooth. At this stage it will taste a little flat, but the sugar and cinnamon will bloom in the oven once the whole dish bakes.

Step 3: Assemble and Chill

Add the cut cinnamon roll pieces to the bowl of custard. Tuck in the cream cheese cubes if you are using them. Toss everything gently with a rubber spatula for about a minute, until the rolls are coated and the liquid starts to pool at the bottom of the bowl.

Pour the mixture into a greased 9×13-inch baking dish and spread it into an even layer. Let the dish sit on the counter for 10 minutes so the rolls start to absorb the custard, then cover tightly with foil and refrigerate for at least 4 hours, or overnight.

Step 4: Bake Until Golden

Preheat the oven to 350°F (175°C). Remove the foil from the dish and bake the casserole on the center rack for 35 to 40 minutes. The top should puff up and turn a deep golden brown, and the edges will look crisp and bubbly.

If the top browns quickly before the center is set, you can tent a piece of foil loosely over it for the last 10 minutes. The casserole is done when the middle jiggles only slightly when you nudge the dish.

Step 5: Drizzle and Serve

Pull the casserole from the oven and let it cool for 5 minutes. Snip the corner off each icing packet and drizzle the icing all over the hot casserole. Spoon out generous portions while it is still warm and gooey.

Tips for a Custard That Sets Right

• Use full-fat dairy.: Whole milk and heavy cream give the custard enough structure to hold the rolls without turning watery.
• Don’t rush the soak.: The 4-hour minimum chill is what lets the bread absorb the liquid fully, so the middle bakes through without any raw egg pools.
• Tent the top if needed.: If you notice the tops browning too fast before the 30-minute mark, a piece of foil will slow that down without steaming the casserole.
• Let the icing come to room temp.: Cold icing is hard to drizzle. Leaving the packets on the counter while the casserole bakes softens them enough to squeeze over the top.

Bake times by pan size:

Dish size	Bake time at 350°F
9×13-inch	35-40 minutes
8×8-inch (halve recipe)	25-30 minutes

Storing Leftovers

• Refrigerate: cooled leftovers in an airtight container for up to 3 days.
• Reheat: individual servings in the microwave for 45-60 seconds, or warm the whole dish in a 300°F oven for about 10 minutes.

What To Serve With Cinnamon Roll French Toast Casserole

Crispy bacon or breakfast sausage on the side give you a salty contrast that cuts through the sweet, buttery casserole. A handful of fresh berries or a simple fruit salad adds brightness without any extra sugar.

Frequently Asked Questions

Can I bake this the same day without an overnight chill?

Yes. Let the assembled casserole soak at room temperature for at least 1 hour before baking. The texture will be a little less even but still good.

Can I use homemade cinnamon rolls?

You can, but the bake time and custard absorption will change. Homemade dough is often drier, so you may need to add a splash more milk to the custard and start checking for doneness 5 minutes early.

Why did my casserole turn out soggy in the middle?

It likely needed longer in the oven. The center should feel set with just a slight jiggle. If it still wobbles a lot, bake it another 5 to 8 minutes and test again.

Can I skip the icing?

Yes. Maple syrup or a quick powdered sugar glaze whisked from milk and confectioners’ sugar will work and give you a different style of sweetness.