Indulge in a delicious Cinnamon Roll Recipe Casserole no eggs! Made with refrigerator cinnamon rolls, sweetened cream cheese and a hint of maple syrup.
Get ready to impress your family and friends with this egg-free twist on a classic breakfast casserole favorite.
You're going to love browsing through all the Best Cinnamon Roll Recipes we have available. They're sure to inspire you with even more delicious ideas!
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Table of Contents
Recipe at a Glance
Prep: 10 min | Cook/Bake: 24 min | Difficulty: Easy | Servings: 12
Main Ingredients: Refrigerated cinnamon rolls, cream cheese, sugar, milk, maple syrup.
Why You'll Love It: This egg-free cinnamon roll casserole comes together quickly with refrigerated cinnamon rolls and a creamy maple cream cheese filling, making it perfect for an easy breakfast or brunch.
Best For: Holiday mornings, weekend brunch, potlucks, or feeding a crowd with minimal prep.
Equipment Needed: Pyrex Baking Dish
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
Cinnamon rolls: While Pillsbury is my favorite, any brand of refrigerated cinnamon rolls should work. If using a different brand, you may need to adjust the baking time by a few minutes.
Seasonal twists: Add a pinch of pumpkin pie spice in the fall, or sprinkle crushed peppermint candies over the icing for a festive holiday treat.
Add-ins: Chopped pecans or walnuts add a delicious crunch, while a handful of mini chocolate chips makes this casserole even more decadent.
Traditional version: If you'd rather make a classic cinnamon roll casserole with an egg custard instead of the cream cheese filling, try my original Cinnamon Roll Casserole recipe.
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Open the two cans of cinnamon rolls. Cut each roll into four pieces. Place all the cinnamon roll pieces in the bottom of a 9X12 casserole dish that's been sprayed with non-stick cooking spray.
Step 2: In the bowl of your KitchenAid mixer, with the paddle attachment, mix the soften cream cheese, sugar, milk and maple syrup until smooth.
Step 3: Add the cream cheese mixture to the top of the cut up cinnamon rolls.
Step 4: Bake in a preheated 375°F oven for about 20 to 24 minutes or until the cinnamon rolls are golden brown and the cream cheese mixture has melted and cooked.
Step 5: Add both tubes of icing into a silicone measuring cup. Place the measuring cup in a microwave and heat on high for about 15 seconds. Be careful not to overheat the icing. If you do, it will turn liquid.
Step 6: Gently pour the canned icing to the top of the baked cinnamon roll casserole. Serve immediately.
Insider Tips from My Kitchen to Yours
✔️ DO: Cut the cinnamon rolls into evenly sized pieces so they bake evenly and the cream cheese mixture is distributed throughout the casserole.
❌ DO NOT: Skip softening the cream cheese before mixing, or the topping can stay lumpy instead of smooth and creamy.
Storage & Serving Tips
Refrigerate: Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 4 days.
Freezer: Wrap individual rolls tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving Tips: Warm each cinnamon roll for a few seconds in the microwave or a few minutes in the oven before serving, then add fresh glaze if desired.
Prep Ahead Tips: Unlike other breakfast casseroles, I do not recommend preparing this the night before. If you're looking for a recipe you can make the night before, try my Overnight French Toast Casserole.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes! This recipe skips the eggs and uses a creamy cream cheese mixture to hold everything together. The result is a soft, rich cinnamon roll casserole that's perfect for breakfast, brunch, or holiday mornings.
Absolutely. I used Pillsbury refrigerated cinnamon rolls, but most store brands will work just as well. Since brands can vary slightly in size, check for doneness during the last few minutes of baking.
You should wait around 5 to 10 minutes before adding the icing to the top of cinnamon rolls and this breakfast casserole recipe. If you add the icing too soon, it will melt right into the cinnamon rolls due to the heat.
Yes. Let the casserole cool completely, then wrap it well and freeze for up to 2 months. Thaw overnight in the refrigerator and warm before serving.
More Recipes You'll Love!
- Cinnamon Roll French Toast – the perfect combination of homemade cinnamon rolls and French toast together in one easy-to-make recipe that’s ready in 20 minutes.
- Easy Cinnamon Roll Bread – made without yeast, this is a quick bread recipe that tastes amazingly just like a bakery style cinnamon roll. The secret is in the cinnamon/sugar batter.
- Cinnamon Sugar Monkey Bread – made with Pillsbury Grands Biscuits and plenty of cinnamon, sugar and butter. In no time at all your kitchen will smell amazing with this easy recipe baking in the oven!
- You might also enjoy this recipe for Monkey Bread Apple Cobbler that also uses Pillsbury Cinnamon Rolls!
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📖 Recipe Card
Cinnamon Roll Casserole without Eggs
Video
Ingredients
- 2 cans cans refrigerated cinnamon rolls with icing 17.5 ounces each
- 1 package cream cheese; 8 ounces, softened
- 2 tablespoons granulated sugar
- 1 tablespoon milk
- 1 tablespoon pure maple syrup
Method
- Preheat the oven to 375°F. Open both cans of cinnamon rolls and separate the dough into 16 rolls. Cut each roll into 4 pieces.
- Arrange the cinnamon roll pieces in a greased 9 × 13-inch baking dish.
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, milk, and maple syrup until smooth and creamy.
- Spoon the cream cheese mixture evenly over the cinnamon roll pieces. It doesn't have to cover every piece completely—it will spread as it bakes.
- Bake for 20–24 minutes, or until the cinnamon rolls are golden brown and cooked through.
- Let the casserole cool for 5 minutes while you prepare the icing.
- Place both icing packets in a microwave-safe bowl or measuring cup. Heat in 15-second intervals until smooth and pourable, being careful not to overheat.
- Drizzle the warm icing over the casserole and serve.
Nutrition
Notes
Tips
- Cut the cinnamon rolls into evenly sized pieces so they bake evenly.
- Soften the cream cheese before mixing for a smooth, creamy filling.
- Warm the icing for a few seconds before drizzling so it spreads easily over the casserole.
Storage & Make Ahead
- Store leftover casserole covered in the refrigerator for up to 4 days.
- Reheat individual servings in the microwave until warmed through.
- You can also assemble the casserole ahead of time, cover, and refrigerate overnight before baking.
Patricia Monroe says
How would you heat leftovers?
Lois says
In the microwave until it is warmed through. Thank you for visiting.
Stacy Franklin says
Can these be made day before and baked morning of?
Lois says
I haven't tried that, but since this recipe doesn't have any eggs, I think you could put it together the night before and then bake in the morning. Merry Christmas!