What else can you make with Pillsbury cinnamon rolls?

You can turn refrigerated cinnamon rolls into all kinds of easy treats beyond this cinnamon-roll-breakfast-casserole. Slice them into small pieces for mini monkey bread, bake them in a waffle iron for cinnamon roll waffles, or press the dough into muffin cups for individual roll cups filled with fruit or cream cheese. For dessert trays, you can even bake them alongside simple bakes like your chewy honey sesame cookies so guests can pick between “breakfast-style” sweets and cookie classics.

Can I prep cinnamon roll casserole the night before?

Yes, this cinnamon-roll-breakfast-casserole works beautifully as an overnight dish. Assemble the casserole completely—cut rolls, add custard, and cover the pan tightly—then refrigerate for up to 12 hours. In the morning, take it out while you preheat the oven so the chill comes off a bit, then bake as directed, adding a few extra minutes if needed because it starts cold. This schedule frees you to enjoy coffee and time with guests instead of rushing in the kitchen at sunrise.

Why should you make a breakfast casserole the night before Thanksgiving?

The night before Thanksgiving often feels packed with prep, but making a breakfast casserole ahead saves your energy and oven space the next morning. When this cinnamon-roll-breakfast-casserole is ready to bake straight from the fridge, you get a hot, comforting breakfast without dirtying extra pans on a day already full of cooking. It also keeps everyone happily fed while bigger holiday dishes roast and simmer, much like having a tray of soft frosted eggnog cookies on standby keeps dessert stress low.

What is the secret ingredient in cinnamon rolls?

Many bakers swear the “secret ingredient” in great cinnamon rolls is a combination of warm spice and rich fat. Extra cinnamon paired with brown sugar and a pinch of salt creates deep flavor, but richness from butter or cream in the dough or filling makes the rolls (and this casserole) taste indulgent instead of one-note sweet. Some cooks also add a bit of cream poured over the rolls before baking to keep everything soft and gooey, and a tangy frosting with cream cheese or sour cream balances the sweetness on top. In this cinnamon-roll-breakfast-casserole, the custard mixture plays that secret-role, soaking the rolls so they bake up tender and custardy all the way through.

Cinnamon-Roll-Breakfast-Casserole: 5 Irresistible Holiday Secrets

Name: Cinnamon-Roll-Breakfast-Casserole: Cozy Make-Ahead Brunch Favorite
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American

Description

Cinnamon-roll-breakfast-casserole with gooey cinnamon roll pieces baked in a soft custard and finished with sweet icing for an easy brunch.

Ingredients

2 cans refrigerated cinnamon rolls (with icing)

4 large eggs

1 1/2 cups whole milk or half-and-half

3 tbsp sugar or maple syrup

2 tsp vanilla extract

2 tsp ground cinnamon

Pinch of salt

2 tbsp melted butter (for greasing and richness)

1/2 cup chopped pecans or walnuts (optional)

Reserved cinnamon roll icing packets

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Instructions

1. Grease a 9×13-inch baking dish with melted butter.

2. Open cinnamon rolls and reserve icing. Cut each roll into 4–6 pieces.

3. Scatter cinnamon roll pieces evenly in the prepared baking dish.

4. In a bowl, whisk eggs, milk or half-and-half, sugar or maple syrup, vanilla, cinnamon, and salt until smooth.

5. Pour custard mixture evenly over the cinnamon roll pieces, gently pressing them down so they soak.

6. Let sit 10–15 minutes to absorb while oven heats to 350°F (175°C).

7. Sprinkle chopped nuts over the top if using.

8. Bake 30–40 minutes, until edges are puffed and golden and center is just set.

9. Cool 10 minutes. Stir reserved icing with a splash of warm milk until pourable.

10. Drizzle icing over warm casserole, slice into squares, and serve.

Notes

Assemble the cinnamon-roll-breakfast-casserole the night before, cover, and chill, then bake in the morning, adding a few minutes as needed.

For extra richness, swap part of the milk for eggnog during the holidays.

Tent with foil near the end of baking if the top browns too quickly.

Serve with fresh fruit or savory eggs for a balanced brunch plate.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 380
Sugar: 28g
Sodium: 520mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 8g
Cholesterol: 85mg