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5 from 12 votes

Cinnamon Roll Casserole (Quick + Easy)

The perfect Cinnamon Roll Casserole that can be whipped up in no time at all. All the flavors of a cinnamon roll with a touch of French toast. This is a perfect weekend or holiday breakfast.
Prep Time10 minutes
Cook Time30 minutes
Course: Breakfast/Dessert
Cuisine: American
Keyword: breakfast, casseroles, cinnamon roll casserole, cinnamon rolls
Method: Oven
Servings: 12 -14 servings
Author: Ashley McCrary


  • 3 17 oz. cans Grands Pillsbury Cinnamon Rolls*
  • 2/3 cup heavy cream
  • 4 large eggs beaten
  • 2 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/3 cup maple syrup


  • Preheat the oven to 350F. Spray a 9x13 baking pan with cooking spray. Open the cinnamon roll tubes and set aside the frosting. You'll use this to drizzle over the baked casserole.
  • Remove the cinnamon rolls from the tube and cut into pieces. 
  • In a mixing bowl, whisk together the heavy whipping cream, maple syrup, eggs and ground cinnamon. 
  • Pour the egg mixture over the cut up cinnamon rolls. Bake for 35-45 minutes until the top is golden brown and puffy.
  • Heat the frosting for 5-10 seconds in the microwave, then drizzle over the warm casserole. Serve immediately.


  • I use the GRANDS Pillsbury cinnamon rolls instead of the regular size ones because they cut better. These cans usually have 5 jumbo cinnamon rolls.
  • I buy the canned cinnamon rolls that have the traditional icing. You can use the cream cheese icing if you prefer. 
  • For the crockpot version, you will follow the exact recipe from above. Add everything to a crockpot. Put a lid on and cook on low heat for 2 1/2-3 hours. 
  • Store any leftovers in an airtight container for 3 days or freeze in the freezer up to 2 months. 


Calories: 400kcal | Carbohydrates: 60g | Protein: 7g | Fat: 15g | Cholesterol: 59mg | Sodium: 829mg | Fiber: 2g | Sugar: 27g