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Easy Cinnamon Roll Casserole

A whole Cinnamon Roll Casserole on a white plate, with a slice cut out to show the soft interior and cinnamon swirls.
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A simple and delicious cinnamon roll casserole perfect for brunch or breakfast. This make-ahead recipe uses canned dough for a quick and gooey treat.

Ingredients

Scale
  • 1 (12.2 ounce) package refrigerated cinnamon roll dough
  • 4 large eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • For the Glaze:
  • 1/2 cup powdered sugar
  • 1–2 tablespoons milk

Instructions

  1. Grease a 9×13 inch baking dish.
  2. Unroll the cinnamon roll dough and cut each roll into quarters. Place the pieces in the prepared baking dish.
  3. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and nutmeg until well combined.
  4. Pour the egg mixture evenly over the cinnamon roll pieces in the baking dish.
  5. Cover the dish and refrigerate overnight, or for at least 4 hours.
  6. Preheat your oven to 350°F (175°C).
  7. Bake for 30-35 minutes, or until the casserole is set and golden brown.
  8. While the casserole is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk until smooth. Add more milk, a teaspoon at a time, if needed to reach your desired drizzling consistency.
  9. Once the casserole is out of the oven, let it cool slightly. Drizzle the glaze over the warm casserole.
  10. Serve immediately.

Notes

  • For a slow cooker version, grease your slow cooker and add the cinnamon roll pieces. Pour the egg mixture over them. Cook on low for 2-3 hours or on high for 1.5-2 hours, until set. Prepare glaze and drizzle.
  • You can add chopped nuts or chocolate chips to the casserole before baking for extra flavor.
  • This casserole is best served warm.

Nutrition

Find it online: https://devourdish.com/cinnamon-roll-casserole/