Cinnamon Roll Casserole

Cinnamon Roll Casserole is the ultimate easy breakfast bake that tastes like sweet, rich cinnamon rolls without all the work!

This Cinnamon Roll Casserole combines the shortcut of Pillsbury Cinnamon Rolls with the simplicity of a casserole to create a breakfast everyone will be jumping out of bed for.  It’s the ideal breakfast or brunch for every special occasion or holiday because it’s easy to make, divinely delicious, can be prepped in minutes or prepped ahead and baked the next morning.  Just grab your tubes of refrigerated cinnamon rolls, a few pantry staples and a few minutes and you’ll be sinking your teeth into soft, gooey, sweet, rich Cinnamon Roll French Toast Casserole complete with icing and optional crunchy brown sugar pecan topping – SO good! P.S. Your house will smell heavenly.  

We love make ahead breakfast bakes at our house just like this Cinnamon Roll French Toast Casserole!  They’re perfect for stress-free mornings whether for birthdays, holidays or just a special Sunday breakfast with the fam.  Other breakfast bake favorites include: croissant berry breakfast casserole, sausage breakfast casserole, pecan praline French toast bake, dulce de leche French toast casserole, eggs Benedict casserole and crème brûlée French toast.

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how to make cinnamon roll casserole

 

INGREDIENTS FOR cinnamon roll french toast BAKE

The ingredients for this recipe are easy to find and easy to keep on hand so you can make it a moment’s notice!  You will need:

The cinnamon roll bake:

• Refrigerated cinnamon rolls:  Use two 12.4 oz Pillsbury refrigerated cinnamon rolls.  I honestly haven’t experimented with other brands, but I’m sure they would work too, you just may need to adjust the baking time. 
• Butter:  Softened butter is used instead of cooking spray to grease the casserole dish.  This infuses the Cinnamon Roll Casserole with undeniable buttery goodness. Use unsalted butter so your dish isn’t too salty or omit the salt in the egg mixture.
• Eggs: Four large eggs will do the trick. I experimented with more eggs but found it made the casserole taste too egg-y.  Four is just right.
• Half and half:  Half and half is preferred over milk for a richer, creamier casserole and eliminates the risk of a runny casserole.  You may use half heavy cream and half milk to make your own half and half.
• Vanilla extract:  Makes the classic cinnamon roll flavors really sing.  Use quality extract for the best flavor. 
• Cinnamon:  We will use two whole teaspoons to really bring the flavor, but don’t worry, it’s not too much, it’s just right.
• Nutmeg:  Is optional if you don’t keep it on hand, otherwise, you’ll love the complex, warm slightly nutty kiss it adds.
• Icing:  Use the icing that comes with the Pillsbury Cinnamon Rolls or you’re welcome to make your own.  

Can I use milk instead of heavy cream?

Yes, you may use whole milk but reduce the amount to ½ cup because the milk is thinner. It won’t taste as rich and creamy, but still tasty.

The topping:

The topping is optional but is one of the best parts of the Cinnamon Roll Breakfast Bake in my opinion!  You get the soft cinnamon rolls juxtaposed with the crunchy brown sugar pecans to create the most swoon worthy bite.  

• Pecans:  Their tantalizing nuttiness makes the topping extra crunchy!  Don’t chop the pecans too small or else they can burn, go for about ¼-inch pieces or larger.
• Brown sugar: Adds sweetness and a hint of molasses as well as moisture to the topping. If you want a sweeter Cinnamon Roll Bake, use 2/3 cup sugar, for less sweet, go with ½ cup sugar.  Use light brown sugar for best results so the molasses flavor isn’t overpowering.
• Flour: Helps bind the topping ingredients together and gives it a crumbly texture. I use all-purpose flour but any flour will work great, including gluten free flour.
• Butter: Helps bind the ingredients together and gives it the crumbly texture. The butter is melted, so you don’t have to worry about cutting it in! Again, use unsalted butter so your breakfast casserole isn’t too salty.
• Cinnamon: Because even the topping needs to be sensationally seasoned.

HOW TO MAKE cinnamon roll BREAKFAST CASSEROLE

You are going to love how easy this Cinnamon Roll Breakfast Bake is to make! Let’s take a closer look (full recipe with measurements in the recipe card at the bottom of the post):

• Step 1:  Make the topping.  This pecan streusel is wonderfully quick to make because it uses melted butter instead of cutting the butter into the flour.  Simply whisk together the pecans, flour, sugar, cinnamon and salt in a large bowl until evenly combined. Pour in the melted butter and stir with a spatula to combine.  Refrigerate until ready to use. 

Step 2:  Add the cinnamon rolls. Cut each cinnamon roll into 4 pieces then line in an even layer on the bottom of a buttered baking dish.  You shouldn’t need to overlap any pieces, just squish them together.  

Step 3:  Make the custard.  In a large liquid measuring glass or mixing bowl, whisk together the eggs, half and half, vanilla, cinnamon and nutmeg. Pour the egg mixture over the cinnamon rolls.

Step 4:  Bake.  Bake the casserole for 10 minutes.  This will give the casserole just enough time for the cinnamon rolls to puff up above the custard so the topping won’t immediealty sink.  Remove the casserole from the oven, sprinkle with the topping and bake an additional 15 minutes or so.

Step 5:  Add icing.  Remove the covers from icing that comes with the Pillsbury Cinnamon Rolls and microwave for a few seconds then drizzle all over the casserole. Dig!

Cooking Tips for the best cinnamon roll French toast casserole

This Cinnamon Roll Casserole recipe is pretty straightforward, but here are some tips and tricks to make it a foolproof success:

• The size of your cinnamon roll packages matter.  This recipe uses two 12.4-ounce standard size packages of refrigerated cinnamon rolls, so pay attention when you’re picking them up from the store.  If you choose larger or smaller cans, you will need to keep an eye on the baking time and the texture might be altered.
• Use Pillsbury Cinnamon Rolls for consistent results.  I have not tested this recipe with other brands like thawed Rhodes, so again, keep an eye on the baking time if using a different brand. 
• Cut the cinnamon rolls with a sharp knife, kitchen shears or a pizza cutter.  If you have a sharp knife, then you can quickly stack about 4 cinnamon rolls together and slice them altogether.
• Don’t forget to grease your baking dish.  Buttering your dish is important not only so your breakfast bake doesn’t stick, but to infuse the casserole with buttery bliss.
• Spread the cinnamon rolls in an even layer.  It’s important to stick with a 9×13 baking dish because it perfectly fits all of the cinnamon rolls in an even layer so they can bake up evenly.  You shouldn’t have to overlap the pieces, just squish them together if need be.
• Thoroughly mix the custard.  Make sure the mixture is completely combined, otherwise you’ll be able to see some egg whites when it bakes.  I like to combine the ingredients in a liquid measuring cup for easy pouring.
• Don’t skip the brown sugar pecan crumble.  The topping is optional, but I wouldn’t skip it unless there is nut allergy in the family. It’s reminiscent of the cinnamon brown sugar filling of cinnamon rolls with a tantalizing crunch.  It’s just SO GOOD and belongs in every bite.
• Use melted butter in the crumble topping. If you cut cold butter into the flour and sugars, the dry, powdery topping can easily wash away when baked. For a crispier topping, this recipe boasts a streusel with melted butter incorporated directly into the flour, sugar and nuts to bind all the ingredients together so it bakes as a separate entity that melts into a crunchy blanket when baked.   Bonus, this method is super quick and easy!
• Make the topping first and refrigerate. If you wonder why your crumble toppings, whether for breakfast bakes, pies, crisps, crumbles, etc. haven’t been as crunchy as you’d like, it’s likely your topping was not chilled sufficiently. For the crispiest topping, the butter should be very cold before going into the oven so always make your topping FIRST and refrigerate. The colder the topping, the crunchier the topping.  
• Break up the topping.  The topping will chill together to form some larger clumps.  Break these clumps up with your fingers as you add them to the cinnamon rolls.  Whatever size you leave them, is the size they will bake into.
• The baking time may vary.  Baking variables such as whether you used glass, ceramic, actual oven temperature, custard temperature, etc. all affect the overall baking time, so pay attention and be flexible.  
• Don’t overbake.  It is important not to overbake the Cinnamon Roll French Toast Bake, otherwise it will be tough and dry.  Keep an eye on the casserole and test it right at 25 minutes.  Bake just until the center is set and puffed up, it’s okay if it’s not quite as puffy as the outside edges.  

what to serve with cinnamon roll french toast BAKE?

This sweet breakfast casserole is ideal to serve alongside some savory favorites for a complete feast:

• Protein: bacon, breakfast sausage, ham, etc.
• Eggs: scrambled, fried, over-easy, hard-boiled, soft-boiled, poached, deviled, or as eggs benedict, an omelette or baked egg muffins.
• Skillets:  bacon and egg hash, corned beef hash, frittata, chilaquiles, etc.
• Bakes:  quiche, sausage breakfast casserole, eggs benedict casserole, ham and cheese breakfast enchiladas

can I make this cinnamon roll bake AHEAD of time?

Yes!  Assemble the casserole (don’t add the pecan topping), cover and refrigerate overnight. Refrigerate the pecan topping separately.  The following morning, let the casserole sit at room temperature for 30-45 minutes so it bakes more evenly (keep the topping refrigerated until ready to use).  Bake the casserole for 15 minutes initially (instead of 10) before adding the topping.  If you feel like the topping is browning too quickly, cover with foil.

how to store

Freshly baked is always preferred as leftovers are delicious, but not quite as moist. Here’s how to store:

• IN THE FRIDGE:  Tightly cover leftover Cinnamon Roll Casserole or transfer to an airtight container; store in the refrigerator for up to 5 days.  Reheat individual servings in the microwave for 20-30 seconds or reheat covered in the oven at 325 degrees F for 10-15 minutes or until warmed through.
• IN THE FREEZER:   Allow the breakfast casserole to cool completely. Tightly wrap in plastic wrap a couple times followed by foil.  Freeze for up to 2 months.  When ready to enjoy, thaw the casserole in the refrigerator overnight.  Reheat per above directions.

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