Cinnamon Roll Casserole

Cinnamon Roll Casserole 1

Cinnamon Roll Casserole 2

Oh my goodness, y’all…THIS WAS SO GOOD!  Like, crazy delicious good.  In my not-so-humble and always-correct opinion, this is way better than your typical cinnamon roll.

I took this to my Sunday School class yesterday.  I make breakfast for them every week so they’ve tasted a lot of my breakfast recipes.  I think this one was quite possibly the most well-received one ever!  They’re always very sweet and complimentary of my cooking, but this dish seemed to garner more admiration than usual.  And I gotta admit, this was definitely one of my personal favorites!  It’s so sweet and yummy that I’ve been eating a couple of leftover pieces as dessert.  Breakfast and dessert often share a lot of common ground.

This would be absolutely perfect for Christmas morning.  It’s really easy to throw together, and makes your house smell delicious! One thing I was curious about with this recipe is whether or not it could be prepared the night before and then baked the next morning.  I didn’t do that so I don’t know for sure if it would turn out, but it seems like it would be ok.  If any of you fabulous and intelligent readers could inform me of whether or not you think that would work (or if you’ve tried it), please let us know in a comment!  That is the only thing that could make this dish better for Christmas morning:  not even having to cook it, but just throwing it in the oven.

Cinnamon Roll Casserole

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Source: The Dishy Decorator

Serves: 12

Ingredients:
cooking spray
2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
4 eggs
1/2 cup heavy whipping cream
2  teaspoons ground cinnamon
2  teaspoons vanilla
1/2 cup chopped pecans (you can use more or less according to your liking)
1/4 cup maple syrup

Directions:
Preheat oven to 375°F.  Spray a 13×9-inch (3-quart) glass baking dish with cooking spray.

Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces  in dish.

In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with syrup.

Bake 20 to 25 minutes or until golden brown. Cool 15 minutes.

Meanwhile, remove covers from icing; microwave 10 to 15 seconds or until thin enough to drizzle.

Drizzle icing over top.  If desired, spoon syrup over individual servings.

75 thoughts on “Cinnamon Roll Casserole

  1. Pingback: Favorite Recipes of 2012 « normalcooking

  2. Just went to buy the ingredients…will be making this Sunday morning. The cans of Pillsbury Cinnamon Rolls have just 5 rolls in each can. Is that right? I saw the large can of orange rolls right next to them that contained 8 rolls.

    Please let me know if I need to use more than 10 cinnamon rolls.

    Thank you! I love your site!

    • I think a regular can of cinnamon rolls contains 8. However, if I’m wrong, I promise 2 cans will be enough! Thanks for visiting my site, and I hope you enjoy the recipe!

      • You are right. I bought the small cans which contain 5 each. (The did not have the 12.4 oz. size) No problem, I bought 4 cans just in case…Thanks for getting back to me so quickly.

  3. Even though I don’t like cinnamon rolls,and have been eating healthier lately.I am definitely going to try this recipe.Thank you.

  4. I don’t think this would work very well if put together the night before, most of the time i don’t open up any canned biscuit or roll product until the last minute because they dry out so quickly if setting out alone and seem to turn to mush super quick if topped with anything for even 30 minutes before cooking.

    If anyone has tried this and I’m wrong I would love to know, this would be so wonderful to put together the night before and surprise my husband with in the morning, but I’m on to limited of a budget to be able to buy the stuff and test it out and loose an entire meal if it doesn’t work.

    Sounds like a wonderful recipe though, I’m hoping to find a way to make it sugar-free and serve it for my friends and family.

    • Hi Mandy. Your question is exactly one I asked in the post. No one has responded yet to let us know if it works trying it the night before. If you’re afraid to try the overnight thing, it takes about 30 minutes total to make in the morning. So maybe you can still try it if you have time on a weekend or something!

  5. Hi Lindsay,
    I would really like to thank you for posting this recipe, it was fabulous! Eventhough it didn’t take long to get ready, I wanted attempt the overnight preparation. It worked out great. I covered the pan with heavy duty foil before placing it in the refrigerator overnight. The next morning everything was still moist and ready for baking. It was Great – thanks again!!!

  6. sounds delicious. I am going to try mixing it up the night before but just not pouring the egg and cream mixture on until morning. I think that would work okay. Still woouldn’t take much time in the morning.

    • That does sound like a good idea. Also, if you’re willing to try it, in another comment, Jeana said that she put the whole thing together the night before and just covered it with foil before refrigerating it, and it still turned out great.

  7. i know I make a sticky bun recipe and I make it the night before and it uses the loaves of bread from the freezer and it cooks up just delish and looks nice. If this helps anyone. I feel it is working with the same material.
    Enjoy your kitchens!
    Peace in your soul
    Love in your heart
    Happiness in you life

  8. Is this the “regular” cinnamon rolls or the Grands kind that are really big? I would love to make this but am unsure of which Pillsbury rolls to buy. Thank you.

    • Yes these are the regular cinnamon rolls. And as you can see in the picture, they fill up a 9×13 once you cut them into pieces so you won’t need to get anything larger.

  9. I HAVE MADE THIS AND NUMEROUS OTHER BREAKFAST CASSEROLES AND ALMOST ALWAYS PUT THEM TOGETHER THE NITE BEFORE WITHOUT ANY PROBLEMS. YES I HAVE DONE THIS ONE THE NITE BEFORE,,, EVERYTHING WAS OK..

  10. I have tried them by preparing them the morning of and they are delicious!!! So knowing what they should look and taste like, I’ll take one for the team and try preparing it the night before. I will prepare Tuesday night and report back Wednesday morning.

    If they don’t work out I have a 25 yr old son “just like Mikey”, he’ll eat anything. I’ll just leave them on his doorstep.

  11. Hi I was wondering if I could use a vanilla soy milk, instead of heavy whipping cream? my daughter is allergic to lactose and I would love to make it but she wouldnt be able to enjoy it with her sisters. Thanks

    • I know that the consistency of the soy milk will be much thinner than the cream. It might make the bread soggy. You could try finding a recipe online for soy whipping cream. Or maybe try leaving the cream out entirely? Please let me know what you try and if it works out for you!

  12. i will be trying this with orange rolls…yum…i also think i will try with the frozen kind, flash frozen, single serve from a bag…ill let you know!

  13. My church family loved this recipe and were “jumping in the pews” in anticipation of my making them again on Mother’s Day! Glad to read comments regarding doing the prep work the night before. Took some time to cut the rolls into 8 pieces (I fixed 2 dishes)! I will try using kitchen scissors next time to hasten the task of cutting up 4 cans of rolls! Thank you for sharing this recipe.

  14. I made these first with cinnamon rolls. They were OK. but today I made them with orange rolls & they were wayyyy better! Used the can with 8 rolls.

    I use the kitchen scissors to make fast work of cutting the rolls. This is such a really simple recipe I see no need to start them the night before.

  15. I love, love, love this..first time I cut receipe in half, since it’s just sweetie and me…well guess what? I hardly got a taste..so now I do the entire recipe…have made it weveral times..took it to Easter…was a huge hit…thank you..it is quick and easy…

  16. I made this wonderful casserole but only put maple syrup on half. It was all very good but the side without the syrup was not as soggy. I also did not use much of the icing…..it was sweet enough as is. Next time I will not use the maple syrup and add either fresh chopped apples or dice a can of peaches just for something different. Really looking forward to making it again very soon.

    • Thanks Wendy! I prefer the moisture from the syrup and the extra sweetness from the icing, but to each his own! I do really like your suggestion with the fruit though! That sounds delish!

  17. Giggle giggle giggle…How many Weight Watchers points is this bad boy? Probably my whole DAYS allowance. SERIOUSLY, SERIOUSLY CONSIDERING ANYWAY!!!! GIGGLE GIGGLE GIGGLE. 🙂

  18. We will be trying this but making with it with our homemade cinnamon roll dough, just another step. If it tastes as good as it looks we will be making them and freezing the dough in pans, adding the eggs, cream, etc. after thawing and before baking. Thanks for a great idea.

  19. I just recently got laid off from work so I have time now to go a little crazy in the kitchen, ( my family is enjoying all my new spare time ! ) I tried this for the first time this morning and all I can say is WOW !!!!! It won’ t be the last time I make this and when I get back to work I ‘m making time for this again and again !!!

    • Shellie, I’m so glad you and your family loved this recipe! It’s definitely one of my favorite breakfasts. It’s refreshing to see someone with such a positive outlook on life :-). Best of luck to you in the job search, and I hope you always find some time to cook!

  20. Maybe I just didn’t read all the comments, but this recipe screams for a can of apples, drained, chopped and added as you did the nuts.

  21. I’m not hip to store bought cinnamon rolls, but this recipe was good. I would make again with one slight change for next time. I would bake the recipe in a smaller dish so the casserole would be thicker. Putting in my keeper file.

  22. When the recipe says “In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended,” do you beat by hand or use a mixer?

  23. Pingback: Front Burner (New York Times – Diner’s Journal) | cgs985setss

  24. Just made it for the first time and my daughter loved it. I decided to split the recipe (which was easy to do) since there were only two of us. It didn’t take much longer to make than just baking the rolls and was a lot better. We often do potluck at work and sometimes we have breakfast for dinner. This will be a wonderful hit with the work crowd too. Thanks for the recipe!

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