Cinnamon Roll Casserole without Eggs

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This cinnamon roll casserole without eggs is made with refrigerated cinnamon rolls, cream cheese, and maple syrup for an easy breakfast or holiday brunch.

Prep Time10

Cook Time24

Total Time34

Course: Breakfast

Cuisine: American

Keyword: Cinnamon Roll Casserole without Eggs

Servings: servings

Calories: 79kcal

Author: Lois

Equipment

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

Instructions

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.

Video

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.

Nutrition