When I first heard about a recipe called Cinnamon Roll Casserole, I wondered to myself, why is that even necessary. I mean, I love both store-bought and Homemade Cinnamon Rolls. So in theory I thought why would you need to make something so good into a casserole?
However, when I attended a Baby Shower that was hosted along with a brunch and had my first taste, I totally got it! Bite size bits of cinnamon rolls held together in a casserole form with both maple syrup and icing on top.
Honestly, who could resist? No need to pick up a sticky cinnamon roll with your hand. Instead, Use a fork to take this pull apart casserole straight to your lips.
So after tasting how good this casserole was, I immediately asked the host for the recipe.
She laughed and explained that she used store-bought, refrigerated cinnamon roll tubes to make this amazing casserole. Even better! An easy to make casserole that everyone seemed to love.
Who couldn’t use a recipe like that? I immediately imagined serving something like this any time we had guests over in the morning.
Thanksgiving, Christmas, Easter, Mother’s Day, Father’s Day, the possibilities in my mind were endless!
So a few years ago, I began making this casserole along with our Sausage Hash Brown Casserole every Thanksgiving morning. And I have to say, it has been a huge hit!
And better yet, it takes me only minutes to prepare.
Cinnamon Roll Casserole Recipe
This recipe starts off with a can of refrigerated cinnamon rolls. I am talking about the tube of cinnamon rolls that you find near the biscuits and crescent rolls at the grocery store.
Break open the tube and cut each individual cinnamon roll into 4 pieces. Place in a greased 9 x 9 square baking pan and spread evenly across the bottom.
Next, in a medium size bowl, whisk together the cream, eggs and cinnamon. Once well mixed, pour the mixture over the cinnamon rolls in the casserole pan.
Then drizzle the maple syrup over the top of the casserole. Bake in a preheated oven for approximately 30 minutes, or until the top of the cinnamon rolls turn light golden brown in color.
Remove the cinnamon roll casserole from the oven. Take the icing packet and microwave for 5-10 seconds. Then cut off a corner and drizzle over top of the casserole.
I typically drizzle the icing in one direction, then switch and drizzle the remaining icing in the opposite direction. Although this makes a great criss-cross pattern, feel free to drizzle or spread the icing however you choose!
Serve immediately. Enjoy!
To receive our 3 Recipe Articles in your inbox each week, sign up for our free email list located on the side and bottom of each recipe. You can also follow us on Facebook, and Pinterest. This article may contain affiliate links where a small commission is paid if you purchase a product at no additional cost to you.
Cinnamon Roll Casserole Recipe
- 12.4 ounce can refrigerated cinnamon rolls
- 1/3 cup heavy cream or milk
- 2 large eggs
- 1/2 teaspoon cinnamon
- 2 TBSP maple syrup
- Preheat the oven to 350ºF. Spray a 9×9 casserole dish with cooking spray.
- Open the cinnamon roll tube and set aside the frosting. Cut each cinnamon roll into 4 pieces.
- Place the cinnamon roll quarters evenly in the baking pan.
- In a mixing bowl, whisk together the cream, eggs and cinnamon until well mixed.
- Pour the egg mixture over the cinnamon rolls.
- Drizzle the syrup over the top.
- Bake for 30 minutes or until the top is golden brown.
- Heat the frosting for 5-10 seconds in the microwave, then drizzle over the warm casserole.
- Serve immediately.