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    Home / Breakfast / Cinnamon Roll Casserole

    Cinnamon Roll Casserole

    October 16, 2020 by Ingrid Beer 14 Comments

    My cinnamon roll casserole is utter coziness in a pan, and the ultimate warm breakfast treat fit for a leisurely weekend. A breeze to put together using store bought cinnamon rolls, this sweet casserole is prepared with a cinnamon-spiced vanilla custard base, plump golden raisins, pecans, plus a creamy icing to drizzle over top!

    Cinnamon Roll Casserole

    Cinnamon Roll Casserole, a Sweet and Cozy Breakfast

    I just love whipping up a sweet, comforting and decadent breakfast to indulge in on those precious weekends when the mornings are chilly, slow-paced and relaxing...

    A brekky that's a bit on the “naughty” side is usually what my soul craves, one that is a perfect sweet partner to a steaming cup of fresh, hot coffee and the tranquility of a peaceful Saturday or Sunday morning—what a treat!

    While I quite enjoy taking my time preparing a breakfast that is more involved on a leisurely weekend morning, sometimes just combining a few staple ingredients with some store-bought items makes life a lots easier, allowing me a little more time to enjoy some of life's other pleasures.

    My cinnamon roll casserole is just such a simple, semi-homemade treat, one that bakes up to puffy, spicy-sweet perfection, and tastes like autumn in a pan.

    It incorporates pre-packaged cinnamon rolls cubed and combined with a creamy vanilla and cinnamon-infused custard, as well as some plump golden raisins.

    Then, once baked, this scrumptious cinnamon roll casserole gets a little drizzle of good quality store-bought caramel sauce and an easy homemade creamy icing, along with crunchy toasted pecans. A treat so fragrant and inviting to cut into large squares and enjoy while warm!

    For me, this cinnamon roll casserole is the perfect easy breakfast casserole to bake up when my hubby and I long to enjoy a taste of something a bit sweet and filled with TLC while still in our robes and slippers!

    Cinnamon Roll Casserole in Baking Dish | thecozyapron.com

    A Sweet Breakfast Casserole with a Creamy Icing

    This breakfast casserole recipe takes its queue from other sweet casseroles such as French toast casserole and bread pudding, which I really adore.

    I figured if I typically use challah or brioche bread when preparing those, why not substitute store-bought cinnamon rolls for added spicy-sweet flavor and bit more decadence?

    When I experimented with this little twist of pre-packaged cinnamon rolls and cut them into cubes as I do the challah or the brioche bread, I loved the result...

    They puffed up with lots of additional spicy-sweet aroma when combined with the custard, creating an almost “souffle”-like, puffy and tender texture.

    And to really take this recipe over the top, I added a small drizzle of good quality caramel sauce once hot out of the oven, then drizzled over a creamy, homemade icing and sprinkled over some chopped, toasted pecans.

    I know my mouth is watering...have I enticed you yet? 😉

    Here's a sneak peek at my cinnamon roll casserole recipe: (or just jump to the full recipe...)

    1. To get things started, I whisk together the ingredients for my easy creamy icing, and set that aside.
    2. Next, I add my cubed cinnamon rolls, along with my raisins, to a large bowl, and whisk up the ingredients for my custard base; then, I combine the custard with my cubed cinnamon rolls.
    3. I pour the mixture into a prepared casserole dish and bake, covered, for 35 minutes; then, I uncover and bake an additional 30 minutes or so until puffy and golden, and baked through.
    4. While warm, I drizzle over a small amount of prepared caramel sauce, then drizzle over that my creamy icing, finishing with a sprinkle of pecans.
    5. Finally, I cut into squares and serve warm.

    Cinnamon Roll Casserole on a Plate | thecozyapron.com

    Recipe

    Cinnamon Roll Casserole

    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe
    Cinnamon Roll Casserole | thecozyapron.com
    This cinnamon roll casserole is the epitome of a sweet and cozy breakfast, brimming with plump raisins, caramel, and a creamy icing!

    Category: Breakfast
    Cuisine: American

    Yield: Serves 6

    Nutrition Info: 640 calories per serving

    Prep Time: 15 minutes
    Cook time: 1 hour 5 minutes
    Total time: 1 hour, 20 minutes

    Cinnamon Roll Casserole Ingredients:

    • 6 cinnamon rolls (a total of 18 ounces), cut into medium-large cubes
    • ¼ cup golden raisins
    • 6 large eggs
    • 3 cups half & half
    • ¼ cup brown sugar
    • 2 teaspoons pure vanilla extract
    • 1 teaspoon ground cinnamon
    • Pinch salt
    • ¼ cup good quality, prepared caramel sauce
    • ¼ cup toasted pecans

    Creamy Icing Ingredients:

    • ¾ cups powdered sugar
    • 2 tablespoons half & half
    Preparation:
    1. Prepare the creamy icing: whisk the powdered sugar together with the half & half until thick and creamy. Keep covered.
    2. To prepare the casserole: preheat the oven to 350°, and butter a medium-large baking dish.
    3. Place the cubed cinnamon rolls and the raisins into a large bowl. Set aside for a moment.
    4. Prepare the custard by whisking together the eggs, half & half, brown sugar, vanilla, cinnamon and pinch of salt; then, pour this mixture over the cinnamon rolls and raisins, mix gently together with hands to incorporate the custard into all of the cinnamon roll cubes, and allow the mixture to stand for about 10 minutes to soak the custard up a little.
    5. Pour the mixture into your prepared baking dish, and bake the cinnamon roll casserole covered with foil for about 35 minutes; then, uncover and bake another 30 minutes until set, and golden-brown and puffy.
    6. Remove the casserole from oven and allow it to just slightly cool for about 10 minutes; to finish it, drizzle the top with the caramel sauce and the creamy icing, and top with the toasted pecans. Serve while warm.

    Tips & Tidbits for my Cinnamon Roll Casserole:

    • Pre-packaged cinnamon rolls: When I choose store-bought cinnamon rolls, I opt for a package that is slightly more than 1 pound, about 18 ounces total. I love the pre-packaged cinnamon rolls from Trader Joe's that they typically have in their baked goods section, but any cinnamon rolls will do. And if they're a couple days old, then great! They'll absorb the custard even better.
    • Tasty add-ins: I've opted for plump golden raisins here, but you can use regular raisins, or even substitute dried cranberries or cherries, or even dried apples, chopped up. But feel free to leave the dried fruit out altogether, if you prefer.
    • Good quality caramel sauce: I just open up a jar of good quality caramel sauce as part of the topping here (once again, Trader Joe's has a tasty Fleur de Sel caramel sauce that I love), and only use about ¼ cup, drizzling it evenly over the baked casserole. A little goes a long way.
    • Toasted pecans, or other nuts: Feel free to use your favorite variety of nut for this cinnamon roll casserole. I love pecans, but walnuts work great—even a combo of the two!
    • Make ahead cinnamon roll casserole: If you'd like to have even less work the morning that you're looking to enjoy this cozy breakfast, then prepare it the evening before. Just combine all of the ingredients, spoon into a prepared casserole dish, and keep in the fridge covered with foil or plastic wrap. Take the casserole out a couple of hours before you'd like to bake it to bring it to room temp, then bake as directed. (You can prep your creamy icing the day before as well and keep that in the fridge, bringing it to room temp along with the casserole.)

    Cinnamon Roll Casserole with Caramel and Icing | thecozyapron.com

    Cinnamon Roll Casserole on a Plate | thecozyapron.com

    Craving more scrumptiously sweet and cozy treats? Check out this Bread Pudding, this French Toast Casserole, these Pumpkin Pancakes, this Caramel Apple French Toast, or these Pumpkin Muffins!

    Cook's Note: This recipe was originally published in 2013, and has been updated with even more love!

    « Apple Bread with Cinnamon Sugar Streusel
    Spaghetti Squash with Sauteed Veggies »

    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. citymouse

      November 06, 2013 at 5:06 am

      This looks/sounds awesome! I'm going to 'preview' this but I think it may be on the menu for Christmas brunch! I didn't see the recipe for the creamy icing. Did I miss it? Thanks so much.

      Reply
      • The Cozy Apron

        November 06, 2013 at 5:00 pm

        Hi there! I'm so sorry - I just realized that I didn't include the ingredients for the Creamy Icing - we'll have to add that. It's just 3/4 cups of powdered sugar whisked together with 2 tablespoons of half & half until thick and creamy. Sorry 'bout that, and thanks for letting me know!

        Reply
    2. Madonna/aka/Ms. Lemon

      November 07, 2013 at 6:08 am

      This looks like a gorgeous brunch item. I have such a weakness for this type of food.

      Reply
      • The Cozy Apron

        November 07, 2013 at 3:26 pm

        Well thanks so much!

        Reply
    3. Liz

      November 14, 2013 at 12:03 pm

      Thank you for the nice recipe.

      Reply
    4. Stephanie @ Stephanie's Az Kitchen

      November 14, 2013 at 4:11 pm

      This looks like a great breakfast idea... its like a cinnamon roll bread pudding with frosting! Genius... who needs plain bread to soak the egg mixture when you can use decadent and luxurious cinnamon rolls 😉 I like the way you think.... I don't get thoughtful this time of the year, but I seem to get energy from it in a different way than other times of the year. Must be from vitamins from the obscene amount of pumpkin and squash I have made this fall. LOL. Its my favorite season too, and I love all the tastes of fall.

      Reply
    5. Heide M.

      November 14, 2013 at 7:23 pm

      Looks yummy.

      Reply
    6. Abby

      November 22, 2013 at 2:50 pm

      Wonderful brunch item. Did you make the cinnamon rolls or can I cheat and use ready made?
      I have thoroughly enjoyed every dish of yours that I have made. Thank you for your generosity in sharing youself and recipes.

      Reply
      • The Cozy Apron

        November 23, 2013 at 8:04 am

        Hi Abby, and thank you so much for your kind words! I truly appreciated reading that. So, I'm hoping to give you some relief - I used store-bought cinnamon rolls! 🙂 No fuss, no muss. Just pick ones that you'd like to eat, and ideally let 'em sit out for a day to make them a little dry. Hope this is another recipe you'll enjoy!

        Reply
    7. Elizabeth Pizzinato (@duckandcake.blogspot.ca))

      January 12, 2014 at 3:35 pm

      Ingrid, I made this today as part of a birthday brunch we were hosting - it was a huge hit. Super easy and delicious. It's inspired me to save my leftover bakery basket items and pop them in the freezer for future use.

      Elizabeth

      Reply
      • The Cozy Apron

        January 13, 2014 at 6:04 am

        Elizabeth, that's great! So glad this was a part of your special birthday brunch, and thank you for sharing with me.

        Reply
    8. Dixie Murray

      January 28, 2014 at 3:08 pm

      Can't wait

      Reply
    9. Nicole Krause

      October 18, 2020 at 10:49 am

      What size pan? 8X8? 9X13?

      Reply
      • The Cozy Apron

        October 18, 2020 at 10:58 am

        Hi Nicole, the dish that I used was a touch under 9x13 (it's about 9 1/2 x 12 x 1 3/4" depth), so the 9 x 13 should work well here.

        Hope you enjoy!

        Reply

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    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

    More about Ingrid →

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