Overnight Pillsbury Cinnamon Roll Breakfast Casserole
Two cans of refrigerated cinnamon rolls turn into a soft, custardy breakfast casserole you assemble the night before. It comes out of the oven puffed, golden, and smelling like a bakery.
In the morning you just slide the dish into the oven and let it bake while you pour coffee. The icing from the cans gets drizzled on top while it’s still hot, so nothing goes to waste.
Why This Casserole Works
The overnight soak is what makes it. Pieces of dough sit in a simple egg custard and slowly absorb the liquid, so they bake with a creamy bread-pudding texture while the tops turn golden and slightly crisp.
It’s a no-fuss crowd pleaser. You get all the cinnamon swirl and icing without rolling dough or proofing yeast, and the whole thing feeds a tableful of people.
Ingredients
- 2 cans (17.5 oz each) Pillsbury Grands! Cinnamon Rolls with Icing: save the icing packets for the finish
- 6 large eggs: room temperature is ideal, but straight from the fridge works fine
- 1 cup whole milk: any dairy milk works; whole gives the richest custard
- 1/2 cup heavy cream: makes the custard extra silky; half-and-half is a good swap
- 1/4 cup pure maple syrup: adds subtle sweetness; honey or brown sugar work too
- 2 teaspoons vanilla extract: use the real stuff if you have it
- 1/2 teaspoon ground cinnamon: this boosts the flavor already in the rolls
- Pinch of fine sea salt: just enough to keep the sweetness from tasting flat
- Butter or nonstick spray: for greasing the dish
Variations / Substitutions
- Dairy-free: use oat milk and a plant-based heavy cream alternative; the custard will still set.
- Add nuts: fold in 1/2 cup chopped pecans or walnuts with the dough pieces for crunch.
- Add fruit: scatter a cup of chopped apples or fresh blueberries over the rolls before pouring the custard.
- Extra icing: if you have leftover cream cheese frosting from another project, use it instead of the packet icing.
If you want classic pull-apart rolls instead, my Soft Overnight Cinnamon Rolls are another good option.
How to Make Overnight Pillsbury Cinnamon Roll Casserole
Step 1: Cut and Arrange the Cinnamon Rolls
Butter or spray a 9×13-inch baking dish. Open both 17.5 oz cans of cinnamon rolls, separate the rolls, and put the icing packets aside. Use a sharp knife or kitchen shears to cut each roll into 4 pieces. Scatter them evenly across the dish.
The pieces will be snug and look like a heap. That’s fine; they puff up as they bake. Just make sure no single piece is stuck all by itself in a dry corner.
Step 2: Whisk the Custard
In a large bowl, whisk together 6 eggs, 1 cup milk, 1/2 cup heavy cream, 1/4 cup maple syrup, 2 teaspoons vanilla, 1/2 teaspoon cinnamon, and a pinch of salt. Whisk until smooth and the eggs are fully incorporated, about 30 seconds.
The mixture will be thin and pale. A few cinnamon swirls from the rolls may loosen into the custard later, which just adds more swirl to the casserole.
Step 3: Soak and Chill the Casserole
Slowly pour the custard over the cinnamon roll pieces, trying to coat everything. Gently press down on any pieces that float so they start soaking up the liquid. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or up to overnight.
The longer it sits, the softer the center gets. In the morning the rolls will have absorbed most of the liquid and look puffy and pale; that’s exactly right.
Step 4: Bake the Casserole
When you are ready to bake, position a rack in the middle of the oven and preheat to 350°F (175°C). Remove the dish from the fridge, uncover, and bake for 35 to 45 minutes. The casserole is done when the top is deep golden brown and the center no longer jiggles when you shake the pan.
The edges will be golden and a little crisp, while the middle stays soft. If the top is browning too fast before the center is set, loosely tent the dish with foil for the last 10 minutes.
Step 5: Drizzle and Serve
Snip a corner off each icing packet and warm them in the microwave for about 10 seconds so the icing flows easily. Squeeze the icing in zigzags all over the hot casserole. Let it sit for a minute or two so the icing melts into the crevices, then scoop out big spoonfuls.
Serve warm while the icing is still glossy. A light dusting of extra cinnamon or a final drizzle of maple syrup on top never hurts.
Tips for the Best Casserole
- Use heavy cream if you can. Swapping in all milk still works, but the custard won’t be quite as silky.
- The overnight soak is where the magic happens. A quick 1-hour soak at room temperature is possible, but the dough stays a little chewier.
- If your baking dish is smaller and deeper, the center may need a few extra minutes. A thermometer inserted in the middle should read about 190°F when it’s fully set.
- Got extra icing? Save it to drizzle over toast or pancakes later in the week.
Bake times by dish material.
| Dish material | Time | Visual cue |
|---|---|---|
| Metal (aluminum or nonstick) | 35–40 minutes | Golden top, center set |
| Glass or ceramic | 40–45 minutes | Golden top, center set |
Storing Leftover Casserole
- Refrigerate: cover leftover casserole and keep it in the fridge for up to 3 days. The texture stays soft.
- Reheating: warm individual portions in the microwave for 45 seconds to 1 minute, or reheat the whole dish in a 300°F oven until heated through.
- Freezing: bake and cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
What to Serve With Overnight Pillsbury Cinnamon Roll Casserole
This casserole is rich, so a fresh fruit salad cuts the sweetness and adds brightness. Crispy bacon or breakfast sausage on the side gives a salty contrast that balances the icing. A big pot of strong black coffee ties everything together without any extra work.
Frequently Asked Questions
Can I use a different brand of cinnamon rolls?
Yes, any refrigerated cinnamon roll dough works. The bake time might shift by a few minutes, so check the center for doneness.
My casserole came out soggy in the middle. What happened?
It likely needed more oven time. Bake until the center is fully set and no longer jiggles when you gently shake the pan.
Can I freeze this before baking?
That can make the custard separate a bit during baking. It’s safer to bake it first, cool it, and freeze the cooked casserole.
Do I have to use the icing from the cans?
No, you can top the casserole with a simple confectioners’ sugar glaze or a drizzle of warmed maple syrup instead.
Overnight Pillsbury Cinnamon Roll Breakfast Casserole Recipe
Ingredients
Method
- Grease a 9×13-inch baking dish. Cut each cinnamon roll into 4 pieces and scatter evenly in the dish.
- In a large bowl, whisk together eggs, milk, cream, maple syrup, vanilla, cinnamon, and salt.
- Pour custard over the roll pieces and press gently so they begin to absorb the liquid. Cover and refrigerate at least 4 hours, or overnight.
- Preheat oven to 350°F. Uncover the dish and bake 35 to 45 minutes until golden and set in the center.
- Warm the reserved icing packets and drizzle over the hot casserole. Let it sit a minute, then scoop and serve warm.
