35-Minute Cinnamon Roll Casserole That Melts Hearts

Oh, cinnamon rolls – just saying those words takes me back to Sunday mornings at my grandma’s house! She’d pull those gooey, fragrant spirals straight from the oven while my cousins and I waited impatiently at the table. These days, I still crave that cozy cinnamon magic, but between juggling work and weekend soccer games, I needed a shortcut. Enter this cinnamon roll casserole – my easy-breezy twist on tradition using humble canned dough. Cubes of those refrigerated rolls soak up a rich custard (just eggs, cream, and vanilla – nothing fancy!), then bake into something downright magical. The best part? You can throw it together the night before (perfect for meal planning!) or even let your slow cooker do the work. One bite of that warm, pillowy bake with dripping icing, and suddenly your hectic brunch feels like a lazy Sunday morning too!

Why You’ll Love This Cinnamon Roll Casserole

Listen, I know we’re all stretched thin these days—between work deadlines, school runs, and trying to remember when you last watered the houseplants (oops). That’s exactly why this cinnamon roll casserole is my brunch superhero. Here’s why it’s about to become your go-to:

• Effortless magic: Two cans of refrigerated dough transform into something spectacular with barely any work. No kneading, no rising—just cut, pour, and bake.
• Meal planning dream: Assemble it the night before (hello, extra sleep!) and pop it in the oven when guests arrive. No need for fancy meal delivery services when you’ve got this up your sleeve.
• Pure comfort: That warm custard soaks into every nook of the cinnamon rolls, creating pockets of gooey, spiced bliss under a sweet icing drizzle.
• Crazy versatile: Bake it traditional, try the slow-cooker method, or even split the batch into muffin tins for single servings. Your brunch, your rules!

Honestly? The first time I made this, my family inhaled it so fast I barely got a bite. Now it’s our holiday morning tradition—no fancy cooking skills required.

Ingredients for Cinnamon Roll Casserole

Okay pals, gather ‘round – this is where the magic starts! The beauty of this casserole is how simple the ingredients are. No fancy chef shopping required. Just raid your fridge and pantry, and you’re halfway done. I always say: measure with your heart, but since baking’s a tad more precise, here’s exactly what you’ll need:

• 2 cans refrigerated cinnamon rolls – the kind with icing! (Pro tip: Store brand works just as well here – save those dollars for good coffee!)
• 4 large eggs – straight from the fridge is fine, but room temp blends smoother if you’ve got time
• 1/2 cup whole milk – trust me, the fat content matters for that luscious custard
• 1/2 cup heavy cream – because brunch deserves indulgence (but in a pinch, extra milk works)
• 1 tsp vanilla extract – that fancy bourbon vanilla? Yes please.
• 1/2 cup powdered sugar + 2 tbsp milk – for the glaze (but don’t open those icing packets yet!)

See? Nothing crazy. Now grab those cinnamon rolls and let’s get cubing – those little dough nuggets are soaking up all that custardy goodness soon!

How to Make Cinnamon Roll Casserole

Okay, ready to make some brunch magic? This honestly couldn’t be easier—just follow these simple steps, and you’ll be the hero of sleepy Sunday mornings. First, preheat that oven to 375°F (190°C) and grab your favorite 9×13 baking dish. Give it a quick spritz with cooking spray—nobody wants sticky cinnamon rolls glued to the pan!

Now, pop open those cinnamon roll cans (that little *pop* never gets old, right?). Unroll them if you want that swirly look, or just slice them into rough 1-inch cubes—I like leaving some chunks bigger for extra gooey pockets. Toss them right into your baking dish like you’re building a delicious bread pudding foundation.

Next up: the custard. Crack those eggs into a big bowl (don’t panic if a shell sneaks in—I fish mine out with a bigger piece of shell, works every time!). Whisk in the milk, heavy cream, and vanilla until it’s all smooth and golden. Pour it gently over your cinnamon roll cubes—you’ll hear little happy *glugs* as the custard seeps into every nook. Let it sit for 5 minutes so those rolls soak it all up like little flavor sponges.

Slide it into the oven and bake for 25-30 minutes until the top is puffed and golden brown, and a toothpick inserted comes out with just a few moist crumbs (no wet batter!). While it bakes, mix the powdered sugar with 2 tbsp milk for your icing—or hey, use those little packets that came with the rolls if you’re feeling extra lazy (no judgment!). Drizzle it over warm, and watch everyone’s eyes light up.

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Overnight Cinnamon Roll Casserole Option

Want to be the most relaxed brunch host ever? Assemble the whole casserole the night before! Just cover that unbaked beauty tightly with foil and pop it in the fridge. In the morning, let it sit on the counter while your oven preheats (about 20 minutes to take the chill off), then bake as usual. You might need an extra 5-10 minutes since it’s starting cold—just keep an eye on that golden top. Coffee in one hand, spatula in the other—instant brunch genius!

Slow-Cooker Cinnamon Roll Casserole Method

No oven space? No problem! Grease your slow cooker, then layer in those cubed rolls and custard just like before. Cook on LOW for 2-3 hours—pull the lid off when it smells irresistible and the edges are set. Don’t overcook, or you’ll lose that dreamy custard texture (trust me, I learned the hard way). Pro tip: Lay a clean dish towel under the lid to catch condensation and prevent a soggy top. Drizzle icing right before serving—your crockpot just earned its keep!

Tips for the Best Cinnamon Roll Casserole

Listen, I’ve made this casserole more times than I can count (blame my cinnamon roll obsession), and I’ve picked up some tricks that’ll take yours from “pretty good” to “oh-my-gosh-can-I-get-the-recipe” status. First: room-temperature eggs blend into the custard way smoother—just set ‘em out when you preheat the oven. And don’t overdo the soaking! Five minutes max for those roll cubes—any longer, and you’ll get a soggy bottom (the culinary kind, not the yoga pants kind). My secret weapon? A pinch of cinnamon in the icing—it adds a little extra oomph that makes everyone ask, “What’s your secret?” Spoiler: It’s just love (and maybe extra icing).

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Serving Suggestions for Your Cinnamon Roll Casserole

Oh honey, this casserole is like the life of the brunch party—it plays well with everyone! Serve it warm (that icing should still be slightly drippy, please) with a big platter of fresh berries—the tartness cuts through all that cinnamon sweetness perfectly. Got savory lovers at the table? Pile on crispy bacon or sausage links (my kids fight over the maple-glazed ones). And coffee? Non-negotiable. Bold, dark roast—it’s practically a law when serving cinnamon rolls. Want to go all out? Add scrambled eggs and a mimosa bar—suddenly, you’re hosting the best Sunday Funday ever.

Storing and Reheating Your Cinnamon Roll Casserole

Let’s be real—leftovers are life, but nobody wants a soggy, sad casserole! Here’s how to keep that cinnamon magic alive: Store any cooled leftovers (without icing!) in an airtight container in the fridge for up to 3 days. To reheat, microwave individual portions for 30-45 seconds (careful—molten cinnamon is sneaky hot!), or pop the whole dish back in a 350°F oven for 10 minutes to crisp up. Pro tip: Always add fresh icing after reheating—those little drizzle packets are perfect for quick touch-ups. Brunch encore, anyone?

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Cinnamon Roll Casserole Variations

Okay, let’s get creative! This cinnamon roll casserole is like a blank canvas—you can tweak it to match your mood, dietary needs, or whatever’s lurking in your pantry. First up? Crunch lovers: Toss in a handful of toasted pecans or walnuts with the cubed rolls—that nutty bite is *chef’s kiss*. Dairy-free? Swap the heavy cream for coconut milk (bonus points if you use the full-fat kind in a can). Speaking of dietary swaps—if you’re exploring gluten-free meal delivery options, grab GF cinnamon rolls instead (these days, even regular grocery stores carry them!). Want a fruity twist? Fold in diced apples or raisins soaked in warm bourbon (adults-only brunch, anyone?). The possibilities? Endless. Just promise me you’ll still drown it in icing—some traditions are sacred.

Cinnamon Roll Casserole FAQs

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Nutrition Information for Cinnamon Roll Casserole

Let’s chat nutrition—but keep in mind, these numbers are estimates (your exact brand of cinnamon rolls or heavy cream might tweak them slightly). Per generous slice, you’re looking at about 320 calories, with 14g fat (6g saturated—blame the dreamy butter in those rolls!), 42g carbs (that sweet, sweet cinnamon swirl), and 6g protein (thank you, eggs!). Remember, if you add nuts or swap dairy, numbers change—but hey, it’s brunch! Sometimes joy > macros. Just pass the coffee and enjoy every gooey bite.

Cinnamon Roll Casserole

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An easy brunch bake with canned dough cubes in custard and icing drizzle. Make-ahead and slow-cooker options available.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 30 min
• Total Time: 40 min
• Yield: 6 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 cans refrigerated cinnamon rolls
• 4 eggs
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/2 cup powdered sugar
• 2 tbsp milk

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Instructions

1. Preheat oven to 375°F.
2. Cut cinnamon rolls into cubes and place in a greased baking dish.
3. Whisk eggs, milk, cream, and vanilla together.
4. Pour egg mixture over cinnamon roll cubes.
5. Bake for 25-30 minutes until set.
6. Mix powdered sugar and milk for icing and drizzle over the casserole.

Notes

• For overnight prep, cover and refrigerate before baking.
• Use a slow cooker on low for 2-3 hours.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 18g
• Sodium: 420mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 110mg