Cinnamon Roll Casserole
If you love sweet, easy breakfasts, you’ve got to try this cinnamon roll casserole! With just a few simple ingredients, it’s quick to whip up and perfect for sharing with family or friends. Think warm, gooey cinnamon rolls meet baked French toast—so good and so simple!
Ingredients
Ingredients For The Casserole
- 16 ounces cinnamon rolls dough save the frosting!! Usually 8 count, refrigerated dough found in tubes like Pillsbury
- 3 large eggs
- ½ cup heavy cream can also use heavy whipping cream
- ½ teaspoon cinnamon
- 2 teaspoons vanilla
- ¼ cup brown sugar
For the Frosting
- 2 tablespoons butter softened
- 2 tablespoons cream cheese softened
- ½ cup powdered sugar
- ½ teaspoon vanilla
- 2 containers frosting from the canned cinnamon rolls
Instructions
Making The Cinnamon Roll Casserole
- Spray a 9x 13 inch casserole dish with pan spray. Preheat the oven to 350 degrees.
- Open the cinnamon rolls and cut each roll into 4 pieces. Place the cinnamon roll pieces in the bottom of the prepared pan.
- Crack eggs into a medium bowl and beat with a whisk. Add cream, cinnamon, vanilla and brown sugar and mix with a whisk until combined.
- Pour the mixture over the cinnamon rolls. Cover the pan with aluminum foil. If you are making this recipe the night before, place the pan in the fridge otherwise continue with baking.
- Bake for 30-40 minutes or until cooked all the way through and no longer doughy in the middle. Take off the foil and let bake for 5 minutes uncovered at the end to help it brown. Let the cinnamon roll casserole cool for 5-10 minutes before frosting.
Making The Frosting
- Place the butter and the cream cheese in a large mixing bowl. With an electric mixer beat until well combined. Add vanilla and frosting from the two cans of cinnamon rolls and again mix well with the electric mix. Add the powdered sugar and beat until smooth.
- Spread the frosting over the cinnamon roll casserole with a spatula, then serve and enjoy!
Notes
You can make this recipe the night before, leaving the cinnamon rolls covered in the cream mixture. The frosting can also be made the night before. I do recommend pulling the frosting out and setting it on the counter while the cinnamon roll casserole bakes. Then by the time you're ready to frost, the frosting will have softened a little. You can also use an electric mixer to whip the frosting again after it's been in the fridge so it's spreadable.
If you accidentlly throw away the frosting, try doubling the cream cheese, butter, powdered sugar and vanilla to make more frosting.
I found that the frosting from the canned cinnamon rolls alone isn't quite enough for this casserole for our family, we wanted more. In a pinch you can use just the frosting from the can, but I'll warn you it may not feel like quite enough!
I have used the two 8 ounce cans of the larger five count cinnamon rolls and they worked just fine. Just cut the cinnamon rolls into six pieces instead of four.
You can swap half and half in place of the heavy cream, but the casserole won't feel as rich. It still tastes delicious with half and half when I tried it though, and my family enjoyed it both ways.
Nutrition
Calories: 248kcal | Carbohydrates: 29g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.5g | Cholesterol: 65mg | Sodium: 316mg | Potassium: 38mg | Fiber: 0.04g | Sugar: 18g | Vitamin A: 304IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg