Easy Cinnamon Roll Casserole (Make-Ahead Christmas Breakfast)

If there is one smell that says Christmas morning in our house, it’s cinnamon. The problem is that real homemade cinnamon rolls take hours, and nobody wants to be rolling dough at 6 a.m. on Christmas Day. That’s exactly why I started making this cinnamon roll casserole.

It uses two cans of store-bought cinnamon rolls, cut into pieces and soaked in a simple cinnamon and vanilla custard. It bakes into something between a cinnamon roll and French toast: soft and gooey in the middle, golden on top, with the icing drizzled over everything while it’s still warm.

Best part? You can put it together the night before. In the morning, it goes straight into the oven, and breakfast is ready in about 30 minutes.

Why You’ll Love This Cinnamon Roll Casserole

• Only 15 minutes of prep. No dough, no rolling, no rising.
• Make it ahead. Assemble it on Christmas Eve and bake it in the morning.
• Feeds a crowd. One 9×13 pan serves about 12 people.
• Kids love it. It tastes like a treat, but it’s easy enough for an everyday weekend breakfast.
• Pairs with savory dishes. Serve it next to an egg casserole for the perfect holiday brunch spread.

Ingredients You’ll Need

The exact amounts are in the recipe card at the end of this post. Here’s a quick look at what each ingredient does.

• Canned cinnamon rolls: Any brand of refrigerated cinnamon rolls with icing works. Two regular 12.4 oz cans are perfect for a 9×13 dish. Save the icing for the end.
• Eggs: They make the custard that holds the pieces together and gives it that French toast texture.
• Heavy cream: Makes the casserole rich and soft. Whole milk works too, it’s just a little lighter.
• Maple syrup: Adds a cozy sweetness that goes beautifully with cinnamon.
• Cinnamon and vanilla: Extra cinnamon makes the whole kitchen smell like the holidays.
• Butter: A little melted butter on top helps the edges turn golden and slightly crispy.

How to Make Cinnamon Roll Casserole

1. Cut the rolls. Open the cans, set the icing aside, and cut each roll into 4 pieces.
2. Fill the dish. Spread the pieces in a greased 9×13 dish and drizzle with melted butter.
3. Make the custard. Whisk the eggs, cream, maple syrup, cinnamon, vanilla and a pinch of salt.
4. Pour and soak. Pour the custard over the rolls and press them down gently. Bake now, or cover and chill overnight.
5. Bake and ice. Bake at 350°F (175°C) until golden and set, then drizzle with the warmed icing.

My Tips for the Best Cinnamon Roll Casserole

• Don’t overfill with custard. It might look like there isn’t enough liquid, but the rolls puff up a lot while baking. Too much custard makes the middle soggy.
• Check the center, not the top. The top browns fast because of the sugar. If it’s getting dark but the middle is still wet, cover it loosely with foil and keep baking.
• Warm the icing. Ten seconds in the microwave makes it pourable, so it spreads into all the little gaps.
• Let it rest a few minutes. It’s very hot right out of the oven, and a short rest helps it set.

Variations to Try

• Pecan crunch: Sprinkle 1/2 cup chopped pecans over the rolls before baking.
• Apple cinnamon: Add 1 cup of diced apples between the roll pieces.
• Cranberry orange: Add a handful of dried cranberries and a little orange zest to the custard for a festive twist.
• Cream cheese icing: Mix 4 oz softened cream cheese into the warm icing for a thicker, tangier topping.

Make-Ahead, Storage and Reheating

• Make ahead: Assemble up to 12 hours before baking. If it goes into the oven cold, add 5 to 10 minutes.
• Fridge: Keep leftovers covered for up to 4 days.
• Freeze: Freeze baked portions without icing for up to 2 months.
• Reheat: Microwave a slice for 30 to 45 seconds, or warm the dish at 350°F (175°C) for 10 to 15 minutes.

What to Serve With It

Because it’s sweet, I like to balance it with something savory. It goes perfectly with my Overnight Christmas Breakfast Casserole, a plate of crispy bacon or scrambled eggs, and a big bowl of fresh berries. Add coffee or hot chocolate and Christmas breakfast is done.

Frequently Asked Questions

Can I bake it right away instead of overnight? Yes. It works great either way. The overnight rest just makes it a little softer and saves you time in the morning.

Can I use homemade cinnamon rolls? Yes. Use about 16 small rolls, cut into pieces, and make your own icing for the top.

Can I use the large “grand” size cinnamon rolls? Yes. One large can of 5 rolls is roughly equal to one regular can. Cut them into 6 to 8 pieces each.

Why is my casserole soggy in the middle? It usually needs a few more minutes in the oven. Bake until the center looks set and there’s no liquid custard when you press it with a spoon.

Can I make a smaller batch? Yes. Use one can of rolls, half the custard, and an 8×8 dish. Start checking it after 20 minutes.

One Last Thing

This cinnamon roll casserole is one of those recipes that feels special without any stress, which is exactly what Christmas morning needs. If you make it, leave a comment and a star rating below. I’d love to know how your family liked it. And save it to your Christmas board on Pinterest so it’s ready for next year!

Cinnamon Roll Casserole

An easy make-ahead cinnamon roll casserole made with canned cinnamon rolls soaked in a cinnamon-vanilla egg custard, baked until golden and drizzled with icing. Perfect for Christmas morning.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Chilling Time (optional) 8 hours hrs

Total Time 45 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 12 servings

Calories 345 kcal

Ingredients

  

Casserole:

• 2 cans refrigerated cinnamon rolls with icing 12.4 oz each, 8 rolls per can
• 2 tablespoons butter melted, plus extra for greasing the dish

Custard:

• 6 large eggs
• 1/2 cup heavy cream or whole milk
• 1/4 cup maple syrup
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1 pinch salt

Instructions

 

• Grease a 9×13 baking dish with butter. Set the icing cups from the cinnamon roll cans aside for later.
• Cut each cinnamon roll into 4 pieces and spread them evenly in the baking dish. Drizzle the melted butter over the top.
• In a large bowl, whisk the eggs, heavy cream, maple syrup, cinnamon, vanilla and salt until smooth.
• Pour the custard evenly over the cinnamon roll pieces. Gently press them down so every piece is coated.
• To make ahead, cover tightly and refrigerate overnight (up to 12 hours). In the morning, let it sit on the counter for 20 to 30 minutes while the oven heats.
• Preheat the oven to 350°F (175°C). Bake uncovered for 25 to 30 minutes, until the top is golden and the center is set with no runny custard. If the top browns too fast, cover loosely with foil.
• Let the casserole cool for 5 to 10 minutes. Warm the icing for 10 seconds in the microwave, drizzle it over the top and serve warm.

Notes

Make ahead: Assemble the night before and keep covered in the fridge for up to 12 hours. Add 5 to 10 minutes to the bake time if it goes in cold.
Storage: Keep leftovers covered in the fridge for up to 4 days. Reheat slices in the microwave for 30 to 45 seconds.
Freezing: Freeze baked, un-iced portions for up to 2 months. Thaw in the fridge and reheat at 350°F (175°C) for 10 to 15 minutes.
Variations: Add 1/2 cup chopped pecans, 1 cup diced apples or a handful of dried cranberries before pouring the custard. For a richer topping, mix 4 oz softened cream cheese into the warmed icing.

Keyword christmas breakfast, cinnamon roll casserole, make ahead breakfast, overnight cinnamon roll bake