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This cinnamon roll casserole recipe is a cozy make-ahead breakfast with fluffy homemade cinnamon roll dough soaked overnight in creamy vanilla custard, then baked. It’s a sweet breakfast casserole that’s made for holidays and cozy weekend breakfasts.
I’ll show you how to make your cinnamon rolls from scratch! Or, make this recipe with refrigerated cinnamon rolls as an easy shortcut. If time is of the essence, try my protein baked oatmeal for a same-day breakfast bake.
I’ve seen loads of cinnamon roll casserole recipes that use refrigerated cinnamon rolls. While a can of Pillsbury rolls works here, too, I wanted to share a version that was made 100% from scratch!
So, really, this is a two-in-one recipe. First, we’ll prepare our homemade cinnamon roll dough filled with buttery cinnamon sugar. Then, we’ll use my easy make-ahead method to turn the rolls into a delicious overnight cinnamon roll casserole!
Why You’ll Love Making This Cinnamon Roll Casserole From Scratch
- Two for one. Learn how to make fluffy homemade cinnamon rolls and how to make a delicious cinnamon roll casserole. You can always bake the rolls for classic cinnamon rolls instead!
- Cozy cinnamon roll flavors. This overnight casserole is soft and fluffy, packed with all the brown sugar flavors I love in an ooey-gooey cinnamon roll.
- Perfect for the holidays. A baked cinnamon roll casserole with icing has to be the ultimate holiday morning breakfast. It’s great for feeding a crowd.
- Make it ahead. Prepare the casserole the night before, and it’s ready to bake for Christmas morning breakfast or a family brunch.
Notes on the Ingredients
Quite a few of the ingredients in this cinnamon roll breakfast casserole recipe overlap between the dough, filling, and custard. I’ve included some quick notes here. Scroll to the recipe card below the post for the printable recipe, followed by step-by-step photo instructions.
- Active Dry Yeast – Make sure to check the expiration date on the package. If your yeast is old or has expired, discard it and use a fresh packet.
- Eggs – Brought to room temperature. If you forget to take them out of the fridge, bring the eggs quickly to room temperature by placing them in lukewarm (not hot) water for 5-10 minutes.
- Sugar – Just a little, to feed the yeast. I use granulated sugar, but brown sugar also works.
- Unsalted Butter – Softened to room temperature for the dough, and melted for the vanilla custard.
- Buttermilk – If you don’t have buttermilk in the fridge, make a homemade buttermilk substitute from regular milk and white vinegar (or lemon juice).
- Dry Ingredients – All-purpose flour and salt.
- Brown Sugar – To combine with cinnamon and a pinch of salt to make the cinnamon roll filling. I also use brown sugar to sweeten the custard.
- Eggs and Heavy Cream – For the richest flavor, opt for full-fat heavy cream. For a lighter casserole, you can use half-and-half.
- Vanilla and Cinnamon – To add warm cinnamon flavor to the custard, like you would for French toast.
- Powdered Sugar – You’ll whisk powdered sugar (confectioner’s sugar) with a little milk and vanilla for a simple glaze to drizzle over the cinnamon roll casserole.
Can I Make This Casserole With Refrigerated Cinnamon Rolls?
Yes! If you’re pressed for time or don’t feel like making your cinnamon rolls from scratch, you can prepare this cinnamon roll casserole with canned cinnamon rolls, like Pillsbury Grands. It will still turn out delicious!
Tips for the Best Results
- Let the casserole rest before serving. Leave the baked cinnamon roll casserole to cool on the counter for at least 30 minutes before you slice into it. This helps it set up and makes for neater, less gloopy slices.
- Add the icing while it’s warm. Drizzle over the glaze while the casserole is still a bit warm from the oven. It’ll melt into all those sugary nooks and crannies!
- Easy add-ins. Try scattering cooked apples or chopped nuts in between the cinnamon roll pieces. I love making a variation of this cinnamon roll casserole with pecans!
- Dessert for breakfast. Take this casserole from the breakfast table to dessert by adding a caramel drizzle, whipped cream, or a scoop of ice cream on top.
What to Serve With an Overnight Cinnamon Roll Casserole
While your cinnamon roll casserole does its second rise in the morning, prepare a quick batch of air fryer bacon or an egg white frittata. I also love these egg bites for a crowd-friendly breakfast!
Don’t forget to have the cortado coffees and mimosas flowing. For a cozy Christmas or holiday brunch, pair this cinnamon roll casserole with mulled wine and a festive fruit tree!
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Cinnamon Roll Casserole
This cinnamon roll casserole recipe is an easy make-ahead breakfast with homemade cinnamon rolls soaked overnight in creamy vanilla custard, then baked.
Ingredients
For the Dough
- 2 teaspoons active dry yeast
- 2 large eggs, at room temperature
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, softened
- ⅔ cup buttermilk, at room temperature
- 1 teaspoon kosher salt
- 3 to 3½ cups all purpose flour
- 1 teaspoon olive oil, for greasing the bowl
For the Filling
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter, melted
For the Casserole
- 4 tablespoons butter, melted
- 4 large eggs
- ⅓ cup heavy cream
- ¼ teaspoon kosher salt
- 1⅓ teaspoons ground cinnamon
- 2 teaspoons pure vanilla extract
- ¼ cup brown sugar
For the Glaze
- 1 cup confectioners sugar
- 2 to 3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Make the Dough
- Combine all dough ingredients except the flour. In the mixer bowl with the paddle attachment, combine the yeast, eggs, sugar, butter, buttermilk, and salt.
- Add the flour. Add 1 cup of the flour and mix until smooth. Add the remaining flour ½ cup at a time until the dough no longer sticks but is still very soft.
- Knead. Switch to the dough hook attachment and knead the dough for 4 minutes. Add a few tablespoons of flour at this point if the mixture is still sticky, one spoon at a time. Transfer the dough to a lightly floured surface and knead by hand for 1 minute.
- First rise. Form the dough into a smooth ball and place it in a large bowl lightly greased with olive oil. Transfer the dough to the bowl, turning once to coat both sides of the dough with oil. Flip once to cover the dough ball in oil on both sides. Cover with Saran Wrap and let rise in a warm place until doubled in size. This will take about 2 hours.
Assemble the Rolls
- Make the filling. In a medium bowl, combine the light brown sugar, cinnamon, and salt.
- Roll it out. Roll the dough into a rectangle that's about 16×8 inches.
- Add butter. Melt the butter and brush it evenly all over the rolled-out dough.
- Add filling and roll up. Sprinkle the cinnamon sugar filling onto the dough, leaving a 1-inch border on all sides. With hands or a spoon, gently press the filling to make it stick to the dough. Fold the left and right sides of the dough in, the parts that weren’t sprinkled with sugar. Then roll it in, from the long side up. Pinch the seam on the top to seal the log.
- Cut into rolls. With a serrated knife, slice the log into 10 rolls.
- Freeze. Arrange the rolls on a plate and put them into the freezer for 15 minutes. This will make the cutting process easier.
Assemble the Casserole
- Add butter. Pour the melted butter on the bottom of a 9×13 baking dish, coating the entire bottom.
- Cut up the rolls. After freezing for 15 min, cut each bun into 6 pieces and arrange in an even layer in the buttered baking dish.
- Make the custard. Whisk 4 eggs in a large bowl. Add heavy cream, cinnamon, brown sugar, and vanilla. Whisk again until combined.
- Set overnight. Pour the egg mixture over the cinnamon rolls. Make sure it is evenly distributed. Cover your baking dish with Saran Wrap, then place it in the fridge to chill overnight, about 8 to 12 hours.
Bake the Cinnamon Roll Casserole
- Second rise. Take the casserole out of the fridge and let it rise for 2 hours on the kitchen counter. Leave the Saran Wrap on so the casserole does not dry out.
- Preheat the oven to 350ºF about 30 minutes before the rising time is done.
- Bake. Remove the Saran Wrap, then cover the baking dish tightly with foil. Bake for 25 minutes. Then, remove the foil and bake for another 15-20 minutes, or until golden and set.
- Cool. Let the casserole cool for 30 minutes on the counter.
- Make the icing. Place 1 cup confectioners' sugar in a medium bowl. Add 2 tablespoons of milk and 1/2 teaspoon of vanilla extract. Stir to combine. If the mixture is too thick, add more milk, ½ tablespoon at a time, until it’s smooth and pourable. The glaze will harden over time, so make sure to use it right away.
- Add icing and serve. Drizzle the glaze over the casserole, cut, and serve.
Nutrition
Calories: 448kcal | Carbohydrates: 64g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 378mg | Potassium: 142mg | Fiber: 2g | Sugar: 35g | Vitamin A: 624IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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Step By Step: How to Make a Cinnamon Roll Casserole
Yes, we’re preparing homemade cinnamon rolls only to chop them up and bake them into a casserole. Zero regrets!
- Mix the dough. Beat the yeast, eggs, sugar, butter, buttermilk, and salt in a mixer bowl. Then, mix in 1 cup of flour. Gradually add the remaining flour, ½ cup at a time, until the dough no longer sticks. It should still be very soft, though.
- Knead. Next, knead the dough using the dough hook for 4 minutes. If you find it’s still too sticky, sprinkle in a little more flour. Afterward, continue to knead the dough by hand for 1 minute.
- First rise. Shape the dough into a ball. Then, you’ll place the dough into a large bowl lightly greased with olive oil, turning the dough once so it’s coated. Cover the bowl with plastic wrap and leave the dough in a warm spot to rise for 2 hours. It should double in size.
Prepare the Cinnamon Rolls
- Make the cinnamon roll filling. When it’s time to assemble your cinnamon rolls, whisk together the cinnamon, brown sugar, and salt in a bowl.
- Fill the dough. Now, punch down and roll out the dough into a large, 16×8-inch rectangle. Brush melted butter evenly over the dough, and press the cinnamon sugar filling on top. Be sure to leave a 1-inch border at the edges.
- Roll and cut the cinnamon rolls. Roll the dough into a tight log, pinching the seam together so it’s sealed. Then, use a serrated knife to slice the log into 10 even-sized cinnamon rolls.
- Chill. Arrange your cut cinnamon rolls on a plate and place them in the freezer to chill for 15 minutes. This makes it easier to cut them into pieces for the casserole!
Assemble the Casserole
- Prepare a baking dish. Melt butter and pour it into the bottom of a 9×13-inch casserole dish.
- Cut up the cinnamon rolls. Take your rolls out of the freezer, and cut each bun into 6 pieces. Arrange the cut-up rolls in the baking dish.
- Meanwhile, make the custard. Whisk the eggs, then add the heavy cream, cinnamon, brown sugar, and vanilla. Pour the custard evenly over the cinnamon rolls.
- Refrigerate overnight. Last but not least, wrap the casserole with plastic wrap and move it to the fridge for 8-12 hours, or overnight.
Bake and Serve
The next morning, take your cinnamon roll casserole out of the fridge. Leave it covered, and follow these steps:
- Second rise. Let the covered casserole rise for 2 hours. About 30 minutes before the rising time is up, preheat the oven to 350ºF.
- Bake! Remove the plastic wrap and replace it with foil. This cinnamon roll casserole goes into the 350ºF oven, covered, for 25 minutes. At this point, remove the foil and bake the casserole uncovered for another 15-20 minutes. Your cinnamon roll casserole is done when it’s golden on top and set in the middle.
- Add the icing. Cool the casserole for at least 30 minutes before icing and serving. When it’s time, whisk the powdered sugar with milk and vanilla to make the icing. Once smooth, drizzle the glaze over the cooled cinnamon roll casserole. Slice, serve, and enjoy!
Storing and Reheating Leftovers
- Refrigerate. Store any leftover cinnamon roll casserole airtight in the fridge for up to 3 days.
- Reheat. Warm up the casserole in the oven or microwave, either whole or in slices.
- Freeze. You can freeze the baked cinnamon roll casserole for up to 2 months. Thaw it overnight in the fridge before reheating.
