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Cinnamon Roll Casserole Recipe
Ash Tyrrell

Cinnamon Roll Casserole Recipe

I still remember the first Christmas morning I made this cinnamon roll casserole recipe instead of standing over a pan flipping individual rolls. I tossed everything together the night before, went to bed, and woke up to a bubbling, gooey dish that tasted like a bakery had visited my kitchen.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 cans refrigerated cinnamon rolls with icing cut into quarters – the base of the whole dish, so don't skip the icing that comes in the tube
  • 4 large eggs – these hold the casserole together and give it a soft custardy texture
  • 1/2 cup heavy cream – makes the custard rich; whole milk works too but the texture won't be as creamy
  • 1/4 cup whole milk – thins the custard slightly so it soaks evenly into every piece
  • 1 teaspoon vanilla extract – rounds out the sweetness use pure vanilla if you can
  • 1 teaspoon ground cinnamon – boosts the cinnamon flavor beyond what's already in the rolls
  • 1/8 teaspoon ground nutmeg – a small pinch adds warmth without overpowering the dish
  • 2 tablespoons maple syrup – adds a subtle depth that plain sugar can't match
  • 4 tablespoons butter melted – brushed into the pan so nothing sticks and the edges turn golden
  • 1/4 cup cream cheese softened (optional) – stirred into the icing for a tangier, richer glaze

Method
 

  1. Grease your 9×13-inch dish generously with the melted butter, making sure to coat the corners. This step keeps the edges from sticking and helps them crisp up nicely as they bake. A well-buttered dish also makes cleanup much easier later.
  2. Open your cans of cinnamon rolls and cut each one into quarters using a sharp knife or scissors. Scatter the pieces evenly across the baking dish so no spot is overly crowded. Set the icing packets aside for later; you'll need them at the very end.
  3. In a large bowl, whisk together the eggs, heavy cream, milk, vanilla, cinnamon, and nutmeg until fully combined. The mixture should look pale and slightly frothy with no visible streaks of egg white. This custard is what turns plain dough pieces into something soft and bread-pudding-like.
  4. Pour the custard evenly over the cinnamon roll pieces, gently pressing down any dry spots so they soak up the liquid. Drizzle the maple syrup over the top for extra flavor. Let it sit for a few minutes so the dough can absorb some of the mixture before baking.
  5. Bake in a preheated 350°F oven for 30 to 35 minutes, or until the top is golden brown and the center is set. Cover loosely with foil if the top starts browning too quickly. You'll know it's ready when a toothpick inserted in the center comes out mostly clean.
  6. While the casserole is still warm, microwave the icing packets (mixed with cream cheese if using) for about 20 seconds until pourable. Drizzle generously over the top of the baked casserole. Serve it warm, while the icing is still soft and glossy.

Notes

  • I always let the custard sit for a couple of minutes before baking so the dough soaks it up properly.
  • I've found that using cold eggs straight from the fridge slows down the soaking process, so I let mine sit at room temperature for 10 minutes first.
  • I like adding a handful of chopped pecans on top before baking for a bit of crunch against the soft dough.
  • I never skip greasing the corners of the dish, since that's where sticking happens most.
  • I warm the icing separately instead of just melting it in the pan drippings, because it stays smoother that way.