This Easy Cinnamon Roll Breakfast Casserole uses canned cinnamon rolls to create a sweet, comforting breakfast casserole with minimal effort. It’s perfect for holidays, brunch, or weekend breakfasts and is always a family favorite.
Mindy’s Recipe Snapshot
- Cooking Method: Baked in a casserole dish.
- Key Ingredients: Canned cinnamon rolls, eggs, and milk.
- Ease: Super easy thanks to refrigerated cinnamon rolls.
- Top Tip: A pizza cutter makes cutting the cinnamon rolls quick and easy.
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If you love sweet breakfast casseroles and cinnamon rolls, this easy cinnamon roll egg bake is perfect for brunches and holiday mornings and gives you lots of soft, gooey cinnamon roll bites in every serving.
My favorite part of cinnamon rolls is the middle. Cutting the rolls into pieces means you get lots of soft, gooey middle bites throughout the casserole.
Serve this sweet breakfast casserole with something savory like Eggs in Hash Brown Nests for a balanced breakfast.
Ingredients
See recipe card for exact amounts.
Ingredient Notes
Just 6 ingredients are all you need to make this easy cinnamon roll breakfast casserole.
- Cinnamon Rolls: We like Pillsbury cinnamon rolls but you could use the store brand or homemade.
- Eggs: We use Eggland’s Best large eggs.
- Milk: I use whole milk because that is what we always have on hand.
- Vanilla: I use pure vanilla extract, imitation vanilla can be used.
- Ground Cinnamon: We add a little to the egg mixture to make this even more cinnamon-y.
- Sour Cream: We stir a little sour cream into the icing to make it extra creamy and help it go a little farther.
How to Make Cinnamon Roll Breakfast Casserole
- Preheat oven to 375° and spray a 9″ X 13″ casserole dish with cooking spray.
- Set icing aside for later and cut cinnamon rolls into fourths and put into an even layer in the prepared baking dish.
- In a medium bowl whisk together eggs, milk, vanilla and cinnamon. Pour over cinnamon roll pieces and bake for 22 – 25 minutes or until golden brown.
- When the casserole comes out of the oven microwave the icing in a small bowl for 10 – 15 seconds. Stir in the sour cream and mix until combined. Pour icing over warm casserole and allow icing to set up a couple of minutes before you cut and serve.
To Make Ahead of Time
Assemble the casserole the night before, cover, and refrigerate. Store the icing separately in the refrigerator. Bake the next morning, adding about 5 extra minutes if needed. This makes it a great option for holiday mornings or when you have overnight guests.
Tip for Success
- Use a sharp knife or even a pizza cutter to make quick work of cutting the cinnamon rolls into bite size pieces.
Variations and Substitutions
- Want to make this more like a French toast casserole? Drizzle with a cup of maple syrup before putting it into the oven.
- Swap the sour cream with cream cheese to make cream cheese icing. Just be sure the cream cheese is room temperature so it will blend with the icing.
- Add in fresh blueberries, blackberries, raspberries or chopped strawberries or peaches to change this up a bit.
- Add in a cup or so of chopped walnuts or pecans.
Storage and Reheating
Store leftover casserole in an airtight container in the fridge for up to 3 days.
Warm in the microwave in individual servings for 45 – 90 seconds for best results. This also depends on your specific microwave so figure out what works best for you.
FAQs
Yes. Assemble the casserole the night before, cover, and refrigerate. Bake the next morning, adding about 5 extra minutes if needed.
This bakes at 375° for 22-25 minutes.
Yes. Try blueberries, strawberries, peaches, walnuts, or pecans for an easy variation.
Yes. Use about 16 homemade cinnamon rolls, depending on their size, and adjust the baking time if needed.
More Easy Breakfast Casserole Recipes
- Peach French Toast Casserole – Sweet peaches and a custardy baked French toast that’s perfect for brunch.
- Chile Relleno Casserole – A savory breakfast casserole made with eggs, cheese, and green chiles.
- Sausage Biscuit Breakfast Casserole – Hearty and filling with sausage, biscuits, eggs, and cheese.
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Easy Cinnamon Roll Breakfast Casserole
Ingredients
- 2 cans cinnamon rolls, icing reserved 12.4 ounces each
- 3 eggs
- ½ cup milk
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- 2 tablespoons sour cream
Instructions
- Preheat oven to 375°. Spray a 9" X 13" casserole dish with cooking spray.
- Cut cinnamon rolls into fourths and spread into an even layer in the prepared baking dish.2 cans cinnamon rolls, icing reserved
- In a medium bowl whisk together eggs, milk, vanilla and cinnamon. Pour over cinnamon roll pieces.3 eggs, ½ cup milk, 1 teaspoon vanilla, ½ teaspoon cinnamon
- Bake for 22 – 25 minutes or until golden brown.
- Microwave icing in a small bowl 10 – 15 seconds, whisk in sour cream. Pour over warm casserole and allow to set up a couple of minutes. Cut and serve.2 tablespoons sour cream
Video
Notes
Nutrition
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Recipe inspired by Pillsbury.
Is it supposed to look like soup with browned bits of roll at 25 minutes?
Definitely not! It seems you’ve done something wrong. Look at the photos in the post, that’s what it should look like.
Delicious treat!
Thank you!