Reimagine refrigerated cinnamon rolls as a delicious breakfast casserole. Each bite is loaded with cinnamon flavor, sweet icing, and crunchy pecans. This big-batch breakfast recipe serves 12, making ideal for holiday entertaining or weekly meal prepping. We'll walk you through how to make this easy cinnamon roll casserole, it's already become a favorite in our Test Kitchen.
Tips for Making Cinnamon Roll Casserole
Here are a few of our Test Kitchen tips for making homemade cinnamon roll casserole.
- You can use any type of refrigerated cinnamon rolls with icing. Our Test Kitchen often uses Pillsbury brand.
- When melting the butter in the bottom of the pan, we simply pop it in the oven while it's preheating.
- We highly recommend toasting the nuts before adding them to the casserole to help bring out the most flavor.
- Love vanilla flavor? Add an extra 1/2 teaspoon to this cinnamon roll casserole recipe.
- If you prefer the dish a little sweeter, it's delicious served with a drizzle of maple syrup.
Ingredients
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1/4 cup butter
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2 (12.4-ounce) cans refrigerated cinnamon rolls with icing
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4 large eggs
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1/2 cup half and half
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1 tablespoon vanilla extract
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1 1/2 teaspoons ground cinnamon
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1/2 cup chopped pecans or walnuts (optional)
Directions
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Preheat oven to 350°F. Place butter in a 3-qt. rectangular baking dish and place in oven while it preheats. Remove from oven when fully melted; tilt to coat the bottom of the dish evenly.
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Meanwhile, cut each cinnamon roll into 8 even pieces (reserve icing for serving). Arrange cinnamon roll pieces in an even layer in the baking dish.
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In a medium bowl whisk together eggs, cream, vanilla, and cinnamon. Pour mixture evenly over the cinnamon roll pieces. Sprinkle evenly with chopped pecans (if using).
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Bake about 25 minutes or until golden brown and set in the middle. Remove from oven and let cool on a wire rack for 10 minutes. Warm icing according to package directions before drizzling over cinnamon roll casserole. Serve warm.
Nutrition Facts (per serving)
| 281 | Calories |
| 14g | Fat |
| 34g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 280.9 | |
| % Daily Value * | |
| Total Fat 13.7g | 18% |
| Saturated Fat 5.8g | 29% |
| Cholesterol 75.7mg | 25% |
| Sodium 523.6mg | 23% |
| Total Carbohydrate 34.5g | 13% |
| Dietary Fiber 1g | 4% |
| Total Sugars 15.1g | |
| Protein 5g | 10% |
| Vitamin D 0.3mcg | 2% |
| Vitamin C 0.2mg | 0% |
| Calcium 41.3mg | 3% |
| Iron 1.5mg | 8% |
| Potassium 47.1mg | 1% |
| Fatty acids, total trans 2.7g | |
| Vitamin D 13.9IU | |
| Alanine 0.1g | |
| Arginine 0.1g | |
| Ash 2.2g | |
| Aspartic acid 0.3g | |
| Caffeine 0.1mg | |
| Carotene, alpha 0mcg | |
| Choline, total 52mg | |
| Copper, Cu 0mg | |
| Cystine 0g | |
| Energy 1175.8kJ | |
| Fluoride, F 0.6mcg | |
| Folate, total 8.3mcg | |
| Glutamic acid 0.4g | |
| Glycine 0.1g | |
| Histidine 0.1g | |
| Isoleucine 0.1g | |
| Leucine 0.2g | |
| Lysine 0.2g | |
| Methionine 0.1g | |
| Magnesium, Mg 4.1mg | |
| Manganese, Mn 0.1mg | |
| Niacin 0mg | |
| Phosphorus, P 46.7mg | |
| Pantothenic acid 0.3mg | |
| Phenylalanine 0.1g | |
| Phytosterols 1.2mg | |
| Proline 0.1g | |
| Retinol 68mcg | |
| Selenium, Se 5.5mcg | |
| Serine 0.2g | |
| Theobromine 2.7mg | |
| Threonine 0.1g | |
| Vitamin E (alpha-tocopherol) 0.4mg | |
| Tryptophan 0g | |
| Tyrosine 0.1g | |
| Valine 0.2g | |
| Vitamin A, IU 245.5IU | |
| Vitamin A, RAE 68.8mcg | |
| Vitamin B-12 0.2mcg | |
| Vitamin B-6 0mg | |
| Vitamin K (phylloquinone) 0.6mcg | |
| Water 39.1g | |
| Zinc, Zn 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
