Cinnamon Roll Casserole

4.9
(12)
8 Reviews

This cinnamon roll bake recipe combines the delight of the decadent breakfast sweet with the simplicity of a casserole

By
Kimberly Holland
Kimberly Holland
Kimberly Holland
Kimberly Holland is a writer and editor with 15 years of experience in food, lifestyle, health, and nutrition content. She has been published in Southern Living, Real Simple, Allrecipes, EatingWell, Cooking Light, and other publications.
Southern Living's editorial guidelines
Published on January 10, 2019
Prep Time:
15 mins
Chill Time:
4 hrs
Bake Time:
1 hr
Total Time:
5 hrs 15 mins
Yield:
6 to 8 servings

As far as sweet breakfast treats go, it's hard to beat an ooey, gooey cinnamon roll that's fresh out of the oven. And when it comes to easy breakfast recipes for feeding a crowd in a flash, there's no smarter move than a casserole. Our Cinnamon Roll Casserole is a breakfast bake that combines the delight of the decadent morning sweet with the simplicity of a casserole. That makes it a surefire winner anytime you're hosting overnight guests—or just get a hankering for a cinnamon-y start to your Saturday. If you like to temper all the sweetness with a zippy citrus twist, we've included easy substitutions to rework this classic cinnamon roll bake into a sunny and refreshing orange-apricot bake that feels just right for spring brunches.

Cinnamon Roll Casserole
Antonis Achilleos

Ingredients

  • 3 egg yolks*

  • 2 large eggs*

  • 2 cups milk

  • 2 tablespoons sugar

  • 1 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1 (16-oz.) package frozen cinnamon rolls

  • 1/2 cup golden raisins

  • 2 tablespoons butter, cut into 1/4-inch cubes

Directions

  1. Whisk together first 7 ingredients until blended.

  2. Break apart cinnamon rolls, and chop. Place in a lightly greased 11- x 7-inch baking dish. Toss raisins with rolls in dish. Pour egg mixture over top; dot with butter. Cover and chill 4 to 24 hours.

  3. Preheat oven to 325°. Bake casserole 55 minutes to 1 hour or until set and golden. Let stand 5 minutes before serving.

  4. *1 cup egg substitute may be substituted for egg yolks and whole eggs.

Chef's Notes

For testing purposes only, we used Sister Schubert's Cinnamon Yeast Rolls.

Variation:

Orange-Apricot Bake: Substitute 1/8 tsp. ground nutmeg for 1 tsp. cinnamon, 1 (16-oz.) package orange yeast rolls for cinnamon rolls, and 1/2 cup chopped dried apricots for raisins. Proceed with recipe as directed.

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