Easy Cinnamon Roll Breakfast Casserole

cinnamon roll breakfast casserole recipe.

4.44 from 227 votes

This cinnamon roll breakfast casserole is an easy, family-friendly recipe made with refrigerated cinnamon rolls, eggs, milk, and maple syrup. It’s perfect for holidays, weekends, and make-ahead breakfasts.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Keyword: Cinnamon Roll Breakfast Casserole, Refrigerated Cinnamon Rolls

Servings: servings

Calories: 46kcal

Author: Lois

Equipment

Ingredients

2 (8-count) cans refrigerated cinnamon rolls
½ cup milk
4 eggs
1 teaspoon cinnamon
¼ cup maple syrup

Instructions

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!

Video

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.

Nutrition