Easy Cinnamon Roll Casserole

Last updated: October 20, 2026

Cinnamon roll casserole turns two cans of refrigerated cinnamon rolls into a pan of gooey, custardy, caramelized squares with almost no effort. Everything you need to make it is in the recipe card below, and the full walkthrough with tips starts right here.

How to Make Cinnamon Roll Casserole

You make cinnamon roll casserole by cutting canned cinnamon rolls into quarters, arranging them in a buttered 9×13-inch dish, and pouring a cinnamon vanilla egg custard over the top. The dish bakes at 350°F for 40 to 45 minutes, then gets a warm drizzle of the icing from the cans.

Hands-on time is about 15 minutes, and the pan serves 12.

Gather the Ingredients

You need two 17.5-ounce cans of refrigerated cinnamon rolls with icing, such as Pillsbury Grands, which gives you 10 large rolls. The big spirals hold their shape in the custard better than the small ones.

For the custard, whisk together 4 large eggs, 3/4 cup of heavy cream, 1/4 cup of whole milk, 1/4 cup of packed light brown sugar, 2 teaspoons of vanilla extract, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of kosher salt.

You also need 1 tablespoon of softened unsalted butter to grease the dish. About 1/2 cup of chopped pecans is optional but adds a pleasant crunch.

Prep the Dish and Cut the Rolls

Heat the oven to 350°F and grease a 9×13-inch baking dish with the softened butter. Open both cans and set the icing containers aside for later.

Cut each roll into quarters, which gives you 40 pieces in total. A sharp knife wiped clean between rolls keeps the spirals neat.

Whisk the Custard

Whisk the eggs, cream, milk, brown sugar, vanilla, cinnamon, and salt in a large bowl until no streaks of egg remain. The mixture should look smooth and evenly tan, with the brown sugar mostly dissolved.

Assemble and Bake

Scatter the roll pieces in an even layer across the dish and sprinkle the pecans over the top if you are using them. Pour the custard slowly over everything, then press the pieces down gently so they start to soak.

Let the dish sit for 5 minutes so the dough can drink up some of the custard. Bake it uncovered for 40 to 45 minutes, until the top is deep golden and the center no longer jiggles.

Check Doneness and Add the Icing

Egg dishes are safe once they reach an internal temperature of 160°F, according to the USDA Food Safety and Inspection Service. Slide an instant read thermometer into the center of the dish to confirm.

Let the casserole rest for 10 minutes so the custard finishes setting. Microwave the icing from both cans for 10 to 15 seconds, stir it until pourable, and drizzle it over the top.

Tips for the Best Cinnamon Roll Casserole

The best cinnamon roll casserole comes down to even pieces, a short soak, and a thermometer. These small habits keep the center custardy instead of doughy and the edges crisp instead of burnt.

Cut the Pieces Evenly

Pieces that are about the same size bake at the same pace. If some are twice as big as others, the small ones brown hard while the big ones stay raw in the middle.

Do Not Skip the Soak

The 5 minute rest before baking gives the cut dough time to absorb custard. Pieces that go in dry on top tend to bake up chewy rather than tender.

Tent the Top If It Browns Too Fast

Ovens run differently, and a dish near the top rack can darken early. If the surface is deep brown before the center reaches 160°F, tent the dish loosely with foil for the rest of the bake.

Rest Before You Ice

Icing poured over a piping hot casserole melts into nothing. Waiting the full 10 minutes lets it sit on top as a glossy drizzle.

Cinnamon Roll Casserole Variations and Substitutions

This cinnamon roll casserole is flexible, and most swaps change the flavor without changing the method. Keep the egg and dough amounts the same and the bake time stays reliable.

Swap the Dairy

The card below uses heavy cream and whole milk, so treat this as an optional swap. You can use 1 cup of half-and-half in place of both, which gives a slightly lighter custard.

Add Apples

Fold 1 cup of diced apple in with the roll pieces for a cinnamon apple version. The card below leaves the apple out, so treat it as an optional add-in.

Try Another Roll Flavor

Refrigerated rolls come in cream cheese icing and orange flavors, and any of them work with the same custard. Check the temperature with a thermometer, since the bake time can shift a little.

Make Ahead, Storage, and Freezing for Cinnamon Roll Casserole

You can assemble cinnamon roll casserole through the custard, cover the dish, and refrigerate it for up to 12 hours. Bake it straight from the fridge and add 5 minutes, so it needs 45 to 50 minutes.

Keep the icing in its container and drizzle it on after baking.

Refrigerate leftovers within 2 hours of baking in a covered container, and eat them within 3 to 4 days, in line with USDA FSIS leftover guidance. Reheat each portion until it reaches 165°F, using a microwave in 30 second bursts.

To freeze, wrap cooled squares without icing tightly and freeze them for up to 2 months. Thaw them overnight in the fridge, then reheat to 165°F and add fresh icing.

What to Serve With Cinnamon Roll Casserole

Cinnamon roll casserole is rich and sweet, so it pairs best with salty, fresh, or tangy sides. A 9×13 dish cut into 12 squares covers a full brunch table.

Savory Breakfast Sides

Crisp bacon, breakfast sausage links, and soft scrambled eggs balance the sweetness. A sharp cheddar omelet works just as well.

Fresh Fruit

Sliced strawberries, orange segments, and blueberries brighten the plate. Their tartness cuts through the buttery cinnamon sugar.

Coffee and Warm Drinks

A strong cup of coffee, a mug of chai, or hot chocolate turns a slice into a cozy morning. Cold milk is a classic partner for kids.

The Story Behind Cinnamon Roll Casserole

Cinnamon rolls trace back to Scandinavian baking, where Swedish kanelbullar are a coffee break tradition. Scandinavian immigrants carried versions of them to the American Midwest, and the iced, extra-gooey roll became a breakfast staple.

Refrigerated canned dough has been a grocery store shortcut since the 1930s, which made cinnamon rolls a pop-and-bake treat. Cooks soon began using them in place of bread for baked French toast casseroles and bread puddings.

As far as we can tell, no single cook gets credit for cinnamon roll casserole. It is a modern kitchen mash-up that blends a cinnamon roll, a baked French toast casserole, and a bread pudding into one pan.

Use the recipe card below to keep the exact amounts and steps handy while you bake.

Yield: 12 servings

Cinnamon Roll Casserole

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 15 minutes

Total Time: 1 hour 15 minutes

Canned cinnamon rolls cut into pieces and baked in a cinnamon vanilla egg custard until gooey in the center and golden on the edges, then drizzled with icing.

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Ingredients

• 1 tablespoon unsalted butter, softened, for greasing the dish
• 2 cans (17.5 ounces each) refrigerated cinnamon rolls with icing (5 rolls per can)
• 4 large eggs
• 3/4 cup heavy cream
• 1/4 cup whole milk
• 1/4 cup packed light brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2 cup chopped pecans (optional)

Instructions

1. Preheat the oven to 350°F and grease a 9x13-inch baking dish with the softened butter.
2. Open the cans of cinnamon rolls and set the icing containers aside. Cut each roll into quarters to make 40 pieces.
3. In a large bowl, whisk the eggs, heavy cream, milk, brown sugar, vanilla, cinnamon, and salt until smooth.
4. Arrange the roll pieces in an even layer in the baking dish and sprinkle the pecans over the top if using.
5. Pour the custard slowly over the pieces and press them down gently. Let the dish sit for 5 minutes.
6. Bake uncovered for 40 to 45 minutes, until the top is deep golden and the center is set and reads 160°F on an instant read thermometer.
7. Let the casserole rest for 10 minutes.
8. Microwave the icing from both cans for 10 to 15 seconds, stir, and drizzle it over the top. Serve warm.

Notes

If the top browns before the center reaches 160°F, tent the dish loosely with foil for the rest of the bake. To make ahead, assemble through the custard, cover, and refrigerate up to 12 hours; bake straight from the fridge and add 5 minutes (45 to 50 minutes total). Refrigerate leftovers within 2 hours of baking in a covered container and eat within 3 to 4 days. Reheat portions to 165°F. To freeze, wrap cooled squares without icing and freeze up to 2 months; thaw overnight in the fridge and reheat to 165°F. Optional swap: use 1 cup half-and-half in place of the cream and milk. Nutrition is an estimate.

Nutrition Information:

Yield:

12

Serving Size:

1 square (1/12 of the dish)
Amount Per Serving: Calories: 350Total Fat: 19gSaturated Fat: 8gSodium: 560mgCarbohydrates: 38gFiber: 1gSugar: 18gProtein: 6g

Cinnamon Roll Casserole Questions

Can you make cinnamon roll casserole ahead of time?

Yes, you can assemble it through the custard, cover it, and refrigerate it for up to 12 hours. Bake it straight from the fridge with 5 extra minutes.

Why is my cinnamon roll casserole doughy in the middle?

Usually the dish needs more time or the pieces were cut too large. Keep baking until the center reads 160°F on an instant read thermometer, tenting with foil if the top is already dark.

Can you use homemade cinnamon rolls?

Yes, as long as the dough is unbaked and cut into quarters. Bake times can vary with homemade dough, so rely on the 160°F reading rather than the clock.

Can you use milk instead of cream?

The card uses cream and milk, so treat this as an optional swap: 1 cup of whole milk in their place. The custard will be a little less rich, but it still sets well.

How long do leftovers last, and can you freeze them?

Leftovers keep in the fridge for 3 to 4 days when they go into a covered container within 2 hours of baking. Un-iced squares freeze well for up to 2 months.

Why This Recipe Works

Cutting each roll into quarters gives you 40 pieces with plenty of cut surface. The custard soaks in, and the exposed edges crisp and caramelize in the oven.

The custard uses 4 eggs for just 1 cup of cream and milk, so it is rich enough to set into a soft, spoonable center. It is also loose enough that the dough bakes through instead of staying gummy.

Brown sugar adds a caramel note that echoes the filling in the rolls. Holding back the icing until after the rest keeps it glossy on top rather than melted away.

Make Cinnamon Roll Casserole Tonight

Cinnamon roll casserole gives you the flavor of a fresh bakery roll with the ease of a single dish and a short ingredient list. It works for holiday mornings, brunch gatherings, and lazy weekends.

Grab two cans of rolls, whisk the custard, and let the oven do the rest. Your next cinnamon roll casserole is only a little over an hour away.

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