Holiday Brunch Cinnamon Roll Casserole (Easy Make-Ahead Recipe)
There’s something about Christmas morning (or any holiday brunch, honestly) that demands something sweet, warm, and easy enough to make while you’re still half-asleep. This Cinnamon Roll Casserole is exactly that — gooey, golden, and dripping with icing, just like the photos above.
It’s got all the cozy cinnamon roll flavor you love, without having to roll any dough. You throw it together in minutes, pop it in the oven, and let the smell of cinnamon, vanilla, and sugar basically wake up the house.
Perfect for Christmas morning, New Year’s brunch, or honestly any cold weekend when you want something that feels festive.
🧂 Ingredients
For the casserole:
- 2 cans refrigerated cinnamon rolls (like Pillsbury Grands, 17.5 oz each)
- 4 large eggs
- ½ cup heavy cream
- 2 tsp pure vanilla extract — I use Nielsen-Massey Madagascar Bourbon Vanilla
- 1 tsp ground cinnamon — this organic Saigon cinnamon is extra fragrant
- ¼ cup melted butter (unsalted)
- ½ cup maple syrup or brown sugar (optional, for extra gooeyness)
For the icing:
- The icing packets from your cinnamon rolls
- Optional: add 2 oz cream cheese, softened, and whisk it in for a thicker glaze
🍳 Instructions
1. Preheat and prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish — I love this ceramic baking pan because it cooks evenly and looks nice enough to serve from.
2. Cut the cinnamon rolls
Pop open your cinnamon rolls and cut each one into quarters.
Spread the dough pieces evenly across the bottom of your greased dish. Save the icing packets for later.
3. Whisk the custard
In a large mixing bowl, whisk together eggs, cream, vanilla, cinnamon, melted butter, and maple syrup or brown sugar (if using).
For smooth mixing, I use this OXO balloon whisk — sturdy and dishwasher-safe.
4. Pour and bake
Pour the egg mixture evenly over the cinnamon roll pieces, making sure everything gets soaked.
Bake uncovered for 35–40 minutes, or until the top is golden brown and puffed up.
If you want it extra gooey, pull it out closer to 35 minutes; for a firmer bread-pudding texture, go to 40–45.
5. Ice and serve
Let the casserole cool for 10 minutes — that’s just enough time to make coffee or pour mimosas.
Then drizzle the icing packets on top.
If you added cream cheese to the icing, spread it over while the casserole’s still warm so it melts into every cinnamon-sugar crevice.
Serve straight from the dish with fresh berries on the side. The warm cinnamon and the cold fruit together? Perfect.
☕ Make-Ahead Tips
- Overnight option: Assemble everything the night before, cover tightly, and refrigerate. Bake in the morning straight from the fridge (just add 5 extra minutes to the baking time).
- Freezer-friendly: Bake, cool completely, and freeze individual portions. Reheat in the microwave for 30–45 seconds.
- Storage: Keeps up to 3 days in the fridge. Reheat gently in the oven or air fryer to bring back the crisp edges.
🎁 Serving Ideas
Pair this casserole with:
- A pot of freshly brewed coffee
- A platter of fruit and prosciutto
- And if you’re going all out, a holiday mimosa bar with champagne flutes
🏕️ Why It Works for Holidays (and Camping Trips Too)
This recipe isn’t just for brunch tables — it’s also a lifesaver for cozy mornings in cabins or RVs. You can even bake it in a cast-iron skillet if you’re cooking outdoors.
It’s warm, comforting, and doesn’t need any fancy ingredients — just the kind of breakfast that brings everyone to the table.
🍽️ Final Thoughts
When it comes out of the oven, the top is golden and slightly crisp, the inside is soft and gooey, and that icing melts just enough to coat every bite.
It’s the kind of holiday breakfast that feels indulgent but easy — like you planned it, but didn’t really plan it.
Make it once, and it’ll become your go-to for every holiday morning (and probably a few random Sundays too).