Print

Cinnamon Roll Casserole for Cozy Mornings

Print Recipe

This warm Cinnamon Roll Casserole bakes refrigerated rolls with a maple-cinnamon custard, then finishes with a sweet frosting drizzle.

Ingredients

Scale
  • 2 tubes refrigerated cinnamon rolls, 8 rolls per tube, 351 grams or 12 oz each
  • ¼ cup salted butter, melted
  • ½ cup milk
  • ½ cup pure maple syrup
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon

Instructions

  1. Heat the oven to 350 degrees F, then grease a 9×13-inch baking dish with nonstick spray.
  2. Pour the melted salted butter into the prepared baking dish.
  3. Open the cinnamon roll tubes and set the frosting packets aside for topping later.
  4. Slice the cinnamon rolls into 3/4-inch pieces, then spread them evenly in the buttered dish.
  5. In a bowl, whisk the milk, pure maple syrup, eggs, vanilla, and cinnamon until the mixture looks smooth and fully blended.
  6. Pour the milk mixture over the cinnamon roll pieces, letting it settle between the dough.
  7. Bake for 35-45 minutes, until the casserole rises and the top turns lightly golden.
  8. Cool for 10-15 minutes, then drizzle the reserved frosting over the warm casserole before serving.

Notes

  • The recipe now uses 3 eggs after retesting.
  • Any refrigerated, unbaked canned cinnamon rolls can be used for this casserole.
  • Milk, cream, or a non-dairy milk may be used; cream gives the bake a richer taste.
  • Honey or brown sugar can replace the maple syrup if you prefer a different sweetness.
  • After cooling, keep leftovers in an airtight container in the refrigerator for 3-4 days.
  • Reheat portions in the microwave or oven before serving.
  • For longer storage, freeze the casserole before or after baking for up to 1 month, then thaw in the refrigerator and warm as needed.

Nutrition

Keywords: Cinnamon Roll Casserole, cinnamon roll breakfast casserole, cinnamon roll bake

Find it online: https://thekitchenfinesse.com/2026/05/12/cinnamon-roll-casserole/