This cinnamon roll breakfast casserole is perfect for the weekend or even holiday breakfasts. Let me show you how to put this easy recipe together with ingredients you probably already have in your pantry.
This recipe has been updated since it first appeared in 2016 with a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Do you like to prepare a special breakfast for the weekend? If you answered, yes, then I have an easy cinnamon roll breakfast casserole recipe for you to try this weekend. It’s so good you might even want to make it for a special holiday or birthday celebration!
This breakfast casserole recipe goes together quick and your family will love it. This recipe couldn’t be more easier. It starts off with using pre-made cinnamon rolls from the can. Yes, the ones from a can. I told you the recipe was easy!
Looking for MORE Cinnamon Roll Breakfast Ideas?
- Overnight Cinnamon Rolls – these rolls rise in the refrigerator overnight and bake in the morning. Perfect for when busy holiday mornings.
- Freezer Friendly Cinnamon Rolls – I gave these as gifts a few years ago to family and friends. Free printables available too!
- Cinnamon Rolls made using frozen bread dough – when you think you don’t have enough time for a traditional yeast bread recipe, try this one!
Helpful Kitchen Tools
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- Pyrex Glass Baking Dishes – I love using my glass baking dish when making this recipe. Sometimes using a metal pan can overcook the casserole.
- Silicone Measuring Cups – perfect for the microwave– the icing heats up so nicely in these silicone cups.
- Whisk – make sure you break up the eggs completely and incorporate them with the milk.
Ingredients
Make sure you print out the recipe below and save it for later!
- 2 tubes, 8 count each, Pillsbury Cinnamon Rolls
- 1/2 cup milk
- 4 eggs
- 1 tsp. cinnamon
- 1/4 cup maple syrup
Directions
Cut each biscuit into four pieces and then place in a baking dish that’s been sprayed with non-stick baking spray. Then combine the milk, eggs, cinnamon and maple syrup in a mixing bowl using a whisk being careful to break up the eggs.
Finally pour the mixture over the top of the cut up cinnamon roll biscuits.
Baking Directions
Bake in a 350 degree preheated oven for about 20 to 25 minutes or until the biscuits are golden brown and have puffed up nicely.
How to Add the Icing
Allow the casserole to cool slightly before pouring the icing on top. In a microwave safe bowl or these silicon measuring cups , warm up the icing that comes with the cinnamon rolls in 10 second intervals being careful not to melt the icing too much.
Pour the warmed icing on top of the cinnamon roll breakfast casserole. Serve immediately.
Prep Ahead Tips for Breakfast Casserole
You can definitely prepare this ahead and even bake this casserole before your company arrives or your family wakes up.
- Prepare as directed only do not add the icing until you’re ready to serve.
- Right before serving, place the casserole in the microwave and warm it up for about one to two minutes.
- Then heat the icing and drizzle on top.
Other Easy Breakfast Recipes to Try:
- Banana Nut Bread Recipe
- French Toast Casserole
- Scrambled Egg Muffins
- Cinnamon Rolls made with Frozen Bread Dough
A delicious breakfast casserole that uses store-bought cinnamon rolls! Be careful not to over-heat the icing in the microwave. It will turn to liquid if you heat it too long. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Easy Cinnamon Roll Breakfast Casserole and VIDEO
Ingredients
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Made this up this morning but being just me & my husband I only made 1/2 the recipe.
I might add that it was Delicious.
OMG, I so want this right now! Looks and sounds absolutely delicious AND easy. These ingredients are going on my grocery list for sure! I’m visiting from Wow Me Wednesday where I shared #32. 🙂
Thank you so much!!!
Can you use a non-dairy milk option such as almond milk or oat milk?
Do you usually use almond milk or oat milk in place of regular milk in recipes? If so, how do those recipes turn out?
I personally have never tried any other type of non-diary option. But I don’t think it would make much of a difference. I’d be interested in hearing how the recipe comes out for you using almond milk. Thanks for visiting!
What kind of syrup do you use
I used maple syrup in this recipe. You can also use your favorite syrup too! Thanks for visiting.
When you say 2 cans, do you refer to the bigger Grands cinnamon rolls or the smaller/regular Pillsbury size?
I use the regular package of Pillsbury Cinnamon Rolls that have 8 rolls per package. You need 16 rolls to make this recipe. I will update the recipe card. Thank you for visiting.
Has anyone made a double batch of this? Are there adjustments to cook time? How many people does this serve? Looks yummy thinking of doing a big batch for a family reunion!
So glad I found this! Could you make this at night and bake the next morning?
I'm not sure what the egg mixture would do to the cinnamon rolls. But you could do the prep work the night before. Mix the eggs together with the milk, cinnamon and syrup. I would wait to cut up the cinnamon rolls till morning though…they might dry out too much. Thanks for visiting Morgan!
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Can I assemble this the night before and bake the next morning?
I'm not sure what the egg mixture would do to the cinnamon rolls. But you could do the prep work the night before. Mix the eggs together with the milk, cinnamon and syrup. I would wait to cut up the cinnamon rolls till morning though…they might dry out too much. Thanks for visiting HayGar!
This looks delicious! My kids would love these, if my husband and I saved any for them, lol. I may have to just give this a try this weekend. Great video too, btw! Pinning now, thanks for sharing!
Yum! My daughter and I are going to attempt gluten free cinnamon rolls, I'm thinking we should make extra and freeze the dough so we can make a GF version. Thanks for linking up to #HomeMattersParty
Emily
http://www.domesticdeadline.com
This is just so scrumptious looking! We love these kinds of desserts for breakfast. So glad you shared with us at Merry Monday.
I'm making this this weekend for sure! Thanks for sharing,
Wow! This looks amazing! Pinned.
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Thanks so much for sharing it with us and enjoy your new Red Plate!
Miz Helen