Cinnamon Roll Breakfast Casserole with Cream Cheese Glaze

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This breakfast casserole transforms canned cinnamon rolls into a custard-soaked, French toast-style bake that’s crispy on top and gooey in the middle.

It takes 10 minutes to prep and feeds a crowd with almost no effort.

Why You’ll Love It

  • Uses store-bought cinnamon rolls for minimal prep
  • Feeds 8–10 people from one pan
  • Can be prepped the night before
  • Tastes like cinnamon roll French toast
  • Perfect for holidays, brunch, or weekend mornings

Ingredients

For the Casserole:

  • 2 cans (12.4 ounces each) refrigerated cinnamon rolls with icing
  • 6 large eggs
  • 1/2 cup heavy cream
  • 1/4 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup maple syrup
  • Pinch of salt

For the Cream Cheese Glaze:

  • Reserved icing packets from cinnamon roll cans
  • 4 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 2 tablespoons milk

Optional Toppings:

  • 1/2 cup chopped pecans
  • Fresh berries
  • Extra maple syrup for drizzling

Steps

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×13-inch baking dish generously with butter or nonstick spray.
  3. Open both cans of cinnamon rolls and set the icing packets aside for the glaze.
  4. Cut each cinnamon roll into 6 pieces using kitchen scissors or a sharp knife.
  5. Scatter the cinnamon roll pieces evenly across the bottom of the prepared baking dish.
  6. In a large mixing bowl, whisk together the eggs, heavy cream, milk, vanilla, cinnamon, nutmeg, maple syrup, and salt until smooth.
  7. Pour the egg mixture evenly over the cinnamon roll pieces, making sure all pieces get coated.
  8. Press down gently with a spatula to help the rolls absorb the custard.
  9. If baking immediately, let sit for 10 minutes before baking.
  10. Sprinkle chopped pecans over the top if using.
  11. Bake uncovered for 35–45 minutes until the top is golden brown and the center is set—a toothpick inserted in the middle should come out clean.
  12. While the casserole bakes, prepare the glaze by beating the cream cheese until smooth in a small bowl.
  13. Add the reserved icing packets, powdered sugar, and milk, mixing until completely smooth.
  14. Let the casserole cool for 5–10 minutes after baking.
  15. Drizzle the cream cheese glaze generously over the warm casserole.
  16. Serve immediately with fresh berries and extra maple syrup if desired.

Helpful Tips and Substitutions

Use Pillsbury Grands cinnamon rolls for thicker, fluffier pieces—regular-sized rolls work but create a thinner casserole.

For richer custard, use all heavy cream instead of the cream and milk combination.

A balloon whisk ensures a smooth, lump-free egg mixture.

The casserole is done when the center springs back when lightly pressed and doesn’t jiggle.

Swap maple syrup for honey if that’s what you have on hand.

Add 1/4 cup raisins or dried cranberries to the casserole before baking for extra texture.

Orange rolls or caramel rolls can be substituted for cinnamon rolls—adjust the glaze flavor accordingly.

If you prefer a crispier top, broil for 1–2 minutes at the end of baking, watching carefully to prevent burning.

Serving Ideas

Serve straight from the baking dish with a large serving spatula.

Pair with crispy bacon, sausage links, and scrambled eggs for a full breakfast spread.

Add fresh berries on top or alongside each serving for brightness.

Offer warm maple syrup in a small pitcher for extra drizzling.

Top individual portions with a dollop of whipped cream for special occasions.

Make-Ahead and Storage

For overnight prep: assemble the casserole through step 8, cover tightly with plastic wrap, and refrigerate for up to 12 hours.

In the morning, let sit at room temperature for 20 minutes while the oven preheats, then bake as directed, adding 5–10 minutes to the baking time.

Store baked leftovers covered in the refrigerator for up to 4 days.

Reheat individual portions in the microwave for 30–45 seconds or warm the whole casserole in a 300°F oven for 15–20 minutes.

Store extra glaze separately in an airtight container in the refrigerator for up to 1 week.

This casserole does not freeze well—the texture becomes soggy upon thawing.

Brunch Made Easy

This cinnamon roll casserole delivers maximum flavor with minimum morning effort.

The cream cheese glaze takes it from good to unforgettable.

Prep it the night before and wake up to an easy, impressive breakfast.

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