Overnight Cinnamon Roll Casserole Recipe

by

If you love the comforting flavors of gooey cinnamon rolls but want a no-fuss breakfast that’s ready to bake in the morning, this Overnight Cinnamon Roll Casserole is your new favorite recipe. Perfect for holidays, weekend brunches, or cozy mornings with family, this make-ahead casserole combines all the warm, sweet, spiced flavors of cinnamon rolls in an easy, crowd-pleasing dish. Just prep it the night before, refrigerate, and bake in the morning for a delicious start to the day!

Ingredients:

  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing

  • 4 large eggs

  • ½ cup heavy cream

  • 2 teaspoons ground cinnamon

  • 1 teaspoon vanilla extract

  • ¼ cup granulated sugar

  • ¼ cup brown sugar

  • 1 tablespoon butter (for greasing)

  • Optional: chopped pecans or walnuts for topping

  • Instructions:

    1. Grease your baking dish (9×13 inch) with butter or nonstick spray.

    2. Cut cinnamon rolls into quarters and spread evenly in the prepared dish. Set the icing aside.

    3. In a medium bowl, whisk together eggs, heavy cream, cinnamon, vanilla, granulated sugar, and brown sugar until well combined.

    4. Pour egg mixture evenly over the cinnamon rolls, gently pressing the rolls down to soak up the custard.

    5. Cover tightly with foil and refrigerate overnight (at least 6 hours).

    6. In the morning, preheat your oven to 350°F (175°C).

    7. Remove casserole from the fridge and bake (covered) for 30 minutes. Then uncover and bake for another 10–15 minutes, or until golden and set.

    8. Warm the reserved icing slightly in the microwave and drizzle over the casserole before serving.

    9. Optional: Sprinkle with chopped pecans or walnuts for a bit of crunch.

    10. Serving Tip:

      Serve warm with a side of fresh fruit or a cup of coffee for a cozy, satisfying breakfast treat!

      Would you like a version with fresh homemade cinnamon rolls instead of canned?

Leave a Comment