6-Ingredient Cinnamon Roll Breakfast Casserole

You’ve probably noticed by now that I’ve got a serious soft spot for cinnamon rolls. Whether it’s my 2-ingredient cinnamon rolls with heavy cream or those buttery crescent roll cinnamon rolls, I’m always looking for shortcut ways to bring that cinnamon-sugar goodness to the table fast. This breakfast Cinnamon Roll Breakfast Casserole just might be the coziest one yet.

Think of it as a cinnamon roll meets French toast bake, gooey, sweet, and packed with warm spice, but way easier than rolling out dough from scratch. And like all my go-to breakfast recipes, it sticks to the rule: 7 ingredients or fewer.

It’s also a great make-ahead breakfast option, like my French toast sticks, which makes it perfect for busy mornings, weekend brunch, or anytime you want a delicious breakfast to start the day. Trust me, this one’s a crowd-pleaser. Someone will try to lick the plate. You’ve been warned.

Ingredients

• Baked Cinnamon Rolls:  Since we keep kosher, we use the Trader Joe’s cinnamon rolls.  They come 5 to a can, so you’ll need two cans of them, baked.  I also like using Rhode's Frozen Cinnamon Roll Dough. Rise and bake them ahead of time.
• Greek Yogurt: I always use Fage 2% fat yogurt, but you can use whatever brand you have on hand.
• Milk: You can use regular dairy milk or switch it out for a dairy free milk like almond milk or soy milk.
• Icing: An easy recipe for a cream cheese glaze can be found in the notes section, or just use icing that comes in the package with the canned cinnamon rolls.

Step by Step Instructions

Preheat the oven to 375℉ degrees. Spray a 8x11 glass dish with cooking spray. Cut the cinnamon roll dough into 4-6 pieces each and place in the prepared pan.

💡Hot Tip: You'll know that the Cinnamon Roll Breakfast Casserole is done, when it's browning on top and the center is set.  There will still be a little “jiggle” when it’s done, but the center should not be liquid-y.

Easy Swaps and Toppings

This cinnamon roll casserole is super flexible, so feel free to make it your own:

• Dairy-Free? Swap in your favorite plant-based milk and yogurt.
• Add fruit flavor: Swirl in a little applesauce or pumpkin purée to the custard for a cozy twist.
• Make it dessert: Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.
• Using frozen dough? Rhodes cinnamon rolls work great, just follow the make-ahead instructions.
• Slow cooker option: Prep as usual and cook in the crockpot on low for about 3 hours.
• Even more cinnamon flavor: Mix a Tablespoon of my cinnamon sugar mix into the custard base or into the icing.

Want to dress it up? Try these topping ideas:

• Chopped nuts (pecans or walnuts) for crunch
• Powdered sugar instead of icing
• Fresh berries for a pop of color and freshness

Easy Cinnamon Roll Icing

While using an icing is not optional in my opinion, which one you use is 😊. I sometimes just use the one that comes with the cinnamon rolls in the can. But when I'm feeling super fancy, I'll make my own.

Icing recipe: In a medium bowl, mix together 2 cups powdered sugar, 4 tablespoons heavy cream, 2 teaspoons melted butter, a glug of vanilla.  Stir until smooth and pour over the breakfast casserole.

Make Ahead and Storage Tips

• Make ahead tips: To make this the night before, follow the directions as written right up until the baking. Instead of putting the casserole into the oven, cover with plastic wrap and put it into the fridge overnight. In the morning preheat the oven to 375℉, remove the plastic wrap and bake. You may need to add a few extra minutes to the bake time to account for the overnight refrigeration.
• Storing Leftovers: The cinnamon roll breakfast casserole can be stored in the fridge for up to 5 days.  To reheat, simply pop a piece into the microwave for about 30 seconds.

Mom Hack: Cut up the leftovers into kid sized portions and store in individual containers for easy breakfast on the go. Then you can just grab, warm and go as you need.

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📖 Recipe