Overnight Cinnamon Roll Casserole Recipe (Easy & Delicious)

Close-up of a portion of overnight cinnamon roll casserole on a wooden board.

Overnight Cinnamon Roll Casserole Recipe (Easy & Delicious)

This overnight cinnamon roll casserole combines the gooey goodness of cinnamon rolls with a rich custard, baked to perfection for a delightful breakfast treat.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8 servings

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Dough

2 cans refrigerated cinnamon rolls (like Pillsbury Grands – the big ones! With icing included)
4 large eggs eggs
0.5 cup heavy cream for that extra richness
1 tablespoon ground cinnamon trust me, we’re not shy here!
2 teaspoons vanilla extract
0.25 cup granulated sugar
0.25 cup light brown sugar adds a beautiful depth of sweetness
2 tablespoons unsalted butter, melted

Optional toppings

to taste Chopped pecans or walnuts for a little crunch

Method

Grease a 9×13-inch baking dish and cut cinnamon rolls into quarters, placing them evenly in the dish.
Whisk together eggs, cream, cinnamon, vanilla, sugars, and melted butter to make the custard.
Pour the custard over the cinnamon roll pieces, pressing them down slightly. Cover and refrigerate overnight.
In the morning, preheat oven to 350°F (177°C). Let the casserole sit at room temperature for 20 minutes, then bake uncovered for 35–40 minutes until golden and set.
Warm the icing and drizzle over the baked casserole. Add optional toppings if desired.

Notes

For extra flavor, toast nuts before adding on top.