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Easy Overnight Cinnamon Roll Casserole Kid-Approved Breakfast

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This easy overnight cinnamon roll casserole is the breakfast that keeps on giving. It’s forgiving, cheap, and makes your kitchen smell like a bakery without you actually having to bake anything complicated.

Ingredients

Scale
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls (e.g., Pillsbury Grands!)
  • 4 large eggs
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • Icing packets from the cinnamon rolls

Instructions

  1. Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Open both cans of cinnamon rolls, separate the rolls, and set the icing packets aside.
  3. Cut each cinnamon roll into 6 pieces (bite-sized chunks).
  4. Scatter the cinnamon roll pieces evenly in the prepared dish; do not pack them down.
  5. In a large mixing bowl, whisk together eggs, milk, heavy cream, vanilla extract, and ground cinnamon until smooth and slightly frothy.
  6. Slowly pour the custard over the cinnamon roll pieces, ensuring every piece gets some liquid. Gently press down any dry spots with a spatula.
  7. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours, or overnight (8-12 hours is ideal).
  8. The next morning, preheat oven to 350°F (175°C). Remove the casserole from the fridge and let it sit on the counter for about 10 minutes.
  9. Brush the melted butter over the top of the casserole.
  10. Bake for 30-35 minutes, until the top is golden brown and the center is set (it should jiggle slightly). A toothpick inserted in the center should come out clean or with a few moist crumbs.
  11. Let the casserole cool for 5-10 minutes. Warm the reserved icing packets in a bowl of hot water for 1 minute (or microwave for 10 seconds), then drizzle over the top.
  12. Serve warm.

Notes

For best texture, do not skip the overnight soak. If short on time, even a 2-hour soak works but the texture will be less custard-like. For a dairy-free version, use almond milk and coconut cream. For a gluten-free option, use gluten-free refrigerated cinnamon rolls. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 300°F for 10 minutes for best results.

Nutrition

Keywords: overnight cinnamon roll casserole, easy breakfast, kid-approved, cinnamon roll casserole, overnight breakfast casserole

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