Impress your brunch guests with this easy and delicious Cinnamon Roll Casserole. You won’t believe it starts with canned refrigerated cinnamon rolls!
While cinnamon itself has a history stretching back to ancient Sri Lanka, and cinnamon buns or rolls have been a part of northern European cuisine for a long time, refrigerated tubes of cinnamon rolls are relatively new. First introduced in the States in the 1950s, refrigerated, ready-to-bake cinnamon roll dough has been a popular convenience breakfast item. You get the thrill of popping the tube open with a little bang due to the buildup of the air and yeast. And then all you have to do is separate the dough into the portions and bake. Most of the time, there’s a little package of gloppy icing to squeeze onto the finished rolls.
Glamorous? No. High-quality baked goods? Not particularly. But these cinnamon rolls usually disappear quickly at my house. In this decadent cinnamon roll breakfast casserole, these humble rolls get a glow-up. Like a lot of baking hacks (think brookies and doctored cake mix cakes), this casserole starts with a convenience product but, in a Cinderella move, ends up as part of something much more impressive.
Cinnamon roll brands
While Pillsbury used to be the only brand to choose from when it came to refrigerated cinnamon rolls, these days you have choices. One nice thing about the variety available is that you can choose a more natural refrigerated cinnamon roll, one made with organic ingredients and without as many additives or preservatives as the mainline brands. Two brands to look for if this is what you’re after are Immaculate Baking Co. and Annie’s. Both are available nationally.
How do I store leftovers?
Like other popular breakfast casseroles, this is one that you can assemble the night before, refrigerate overnight, and bake in the morning. If you’re doing that, always set the casserole out on the countertop while the oven preheats so it’s not so chilled when baking. For cooked leftovers, you can store them in an airtight container for 3-4 days in the refrigerator. They can also be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 325°F for 15 minutes.
Serving suggestions
This cinnamon roll casserole smells amazing when it’s baking in your oven. It might even be enough to rouse sleepy teens from their beds! To serve, you can set out fresh fruit, such as a bowl of fresh mixed berries or a fresh citrus salad. Additionally, for some protein, consider serving Air-Fryer Bacon or Mini Spinach And Cheese Quiches (which can be made ahead of time!). Set out a carafe of coffee and a pitcher of juice, and you have a delicious, full spread ready for breakfast or brunch. Want to indulge even more? Go ahead and make this delicious and festive Family Stone Sipper—Cinnamon And Orange Cocktail.
Cinnamon Roll Casserole
Ingredients
- 4 ounces unsalted butter melted
- 2 cans refrigerated cinnamon rolls (12.4 ounces each) icing reserved
- 6 large eggs
- 1/2 cup whole milk
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/3 cup maple syrup
Instructions
- Preheat oven to 350°F. Pour melted butter into a 9×13-inch baking dish, spreading it evenly.
- Slice each cinnamon roll into 8 pieces and arrange in the baking dish.
- In a large bowl, whisk together eggs, milk, vanilla extract, and cinnamon. Pour this mixture evenly over the cinnamon rolls in the dish.
- Drizzle maple syrup over the top. Bake in the preheated oven for 25 minutes, or until golden brown and set.
- Warm the reserved icing in the microwave for about 10-15 seconds, or until pourable. Drizzle over the warm casserole before serving.
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