All the flavor of homemade cinnamon rolls comes together in this easy cinnamon roll breakfast casserole made with refrigerated dough.
This simple recipe is a favorite with kids and adults alike and works well for lazy weekends, holidays, or special breakfasts.
It’s also one of my most popular cinnamon roll recipes, so grab a few cans and let’s bake something delicious
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This recipe has been updated since it first appeared in 2016 with new photos, information, and tips to help you recreate it at home.
Recipe at a Glance
Prep: 10 min | Cook/Bake: 35 min | Difficulty: Easy | Servings: 12
Main Ingredients: refrigerated cinnamon rolls, eggs, milk, maple syrup
Best For: weekend breakfasts, holidays, and family gatherings
Make Ahead: assemble the night before, cover, and refrigerate until ready to bake
Storage: store leftovers covered in the refrigerator for up to 3 days
SUMMARIZE & SAVE THIS CONTENT ON
Table of Contents
- Recipe at a Glance
- Why My Family Loves this Pillsbury Cinnamon Roll Casserole
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from my Kitchen to Yours
- Make Ahead Cinnamon Roll Casserole
- Storage & Serving Tips
- Recipe FAQ's
- More Breakfast Casserole Recipes
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- 💬 Comments
Why My Family Loves this Pillsbury Cinnamon Roll Casserole
This breakfast casserole with cinnamon rolls is a family favorite because it comes together fast with canned cinnamon rolls, which means less time in the kitchen and more time enjoying holidays and special mornings.
It’s the kind of easy breakfast that feels special without a lot of extra work.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
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 will work. You can also use homemade cinnamon rolls if you prefer.
Sweetener: Swap the maple syrup for honey, agave nectar, or brown sugar syrup for a slightly different flavor.
Egg-free option: If you need a version without eggs, try my Cinnamon Roll Casserole Without Eggs for an easy alternative.
Seasonal twists: For holidays, try pumpkin cinnamon roll casserole or hot chocolate cinnamon roll casserole.
Add-ins: Chopped pecans, walnuts, or almonds add a nice crunch, or mix in chocolate chips for a sweeter twist.
Frosting: Replace the icing packet that comes with the refrigerated rolls with my Homemade Cream Cheese Frosting recipe.
Step-by-Step Instructions
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: Cut each biscuit into four pieces. Then place in a baking dish that's been sprayed with non-stick baking spray.
Step 2: Then combine the milk, eggs, cinnamon and maple syrup in a mixing bowl using a whisk. Make sure the eggs broken up and mixed completely.
Step 3: Pour the mixture over the top of the cut up cinnamon roll biscuits.
Step 4: Bake in a 350 degree preheated oven for about 30 minutes or until the cinnamon roll casserole and biscuits are golden brown and have puffed up nicely. Allow the casserole to cool slightly before pouring the icing on top.
Step 5: 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.
Step 6: Serve immediately. If you want something a little different than the icing that comes with the canned refrigerator biscuits, try my Homemade Cream Cheese Frosting recipe.
Insider Tips from my Kitchen to Yours
✔️ DO cut the cinnamon rolls into even pieces so they bake evenly throughout the casserole.
❌ DO NOT skip greasing the baking dish, or the cinnamon rolls may stick as they bake.
Make Ahead Cinnamon Roll Casserole
You can prepare and bake this casserole ahead of time, then add the icing just before serving. Once baked, let it cool, cover, and refrigerate until needed. When ready to serve, warm the casserole in the microwave for one to two minutes, heat the icing, and drizzle it over the top.
Storage & Serving Tips
Refrigerator: Let the casserole cool completely before storing to prevent condensation and sogginess. Cover tightly or transfer to an airtight container and refrigerate for up to 3 days.
Freezer: Leftovers can be frozen for up to 1 month. Wrap tightly in plastic wrap and foil to help prevent freezer burn.
Thawing: Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in the microwave for about 30 seconds, or place the casserole in a 350°F oven for 10–15 minutes until warmed through. If the casserole seems dry, drizzle a few tablespoons of milk over the top before reheating to add moisture.
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!
Cinnamon rolls pair well with easy, savory or protein-rich dishes like scrambled eggs, breakfast sausage, fresh fruit, yogurt parfaits, or a simple breakfast casserole to balance sweet and savory.
When baked on their own, Pillsbury cinnamon rolls usually take 13–17 minutes at 350°F. In a casserole, the bake time is longer (about 30–40 minutes) because the rolls are combined with eggs and milk and need more time to set in the center.
To open a Pillsbury cinnamon roll can, peel off the paper label and gently press along the seam until the can pops open. If it doesn’t open right away, tap the edge of the can on the counter and try pressing the seam again.
More Breakfast Casserole Recipes
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!
Frozen Bread 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!
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📖 Recipe Card
Easy Cinnamon Roll Breakfast Casserole
Video
Ingredients
- 2 (8-count) cans refrigerated cinnamon rolls
- ½ cup milk
- 4 eggs
- 1 teaspoon cinnamon
- ¼ cup maple syrup
Method
- Open the cans of cinnamon rolls and cut each roll into 4 pieces. Lay the rolls in a 9 X 13 inch baking dish that has been sprayed with non-stick cooking spray.
- In a bowl, combine the eggs, milk, cinnamon and syrup. Pour over the cinnamon rolls making sure everything is covered.
- Bake in a 350 degree oven for about 20 to 25 minutes or until the rolls are puffed up and slightly browned.
- In a microwave safe bowl, heat the icing that came with the cinnamon rolls in the microwave for a few seconds.
- Drizzle over the casserole.
- Serve warm and enjoy!
Nutrition
Notes
Tips
- Cut the cinnamon rolls into evenly sized pieces so the casserole bakes at the same rate throughout.
- Pour the egg mixture slowly over the rolls, making sure it seeps into the gaps for a soft, custard-like texture.
- Bake until the center is set and no longer jiggles to avoid an underbaked middle.
Storage & Make Ahead
- This casserole can be assembled and baked ahead of time, then refrigerated and reheated before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
- Warm individual portions in the microwave or reheat the whole dish in the oven until heated through.
Jennifer says
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!
Morgan Inman says
So glad I found this! Could you make this at night and bake the next morning?
Lois says
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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HayGar says
Can I assemble this the night before and bake the next morning?
Lois says
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!
Molly Wagner says
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!
Emily says
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
Shirley Wood says
This is just so scrumptious looking! We love these kinds of desserts for breakfast. So glad you shared with us at Merry Monday.
Beth Coleman says
I'm making this this weekend for sure! Thanks for sharing,
Mother of 3 says
Wow! This looks amazing! Pinned.
Miz Helen says
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