An easy cinnamon roll breakfast casserole made with canned cinnamon rolls, maple syrup, pecans, and vanilla custard, perfect for holidays and family weekends.

Overhead shot of the baked cinnamon roll breakfast casserole, maple syrup and icing drizzled, ready for serving at a holiday brunch table.

Cinnamon Roll Breakfast Casserole with Canned Cinnamon Rolls

This cinnamon roll breakfast casserole is exactly what you need when you want something warm, comforting, and guaranteed to disappear without waking up at dawn or dirtying every bowl in the kitchen.

It’s soft and gooey in the middle, lightly golden on top, and finished with maple syrup, icing, and a satisfying crunch from pecans.

This is not a fussy brunch recipe. This is a real-life breakfast casserole with cinnamon rolls, made with canned cinnamon rolls, a simple custard, and minimal effort. Perfect for holiday breakfast casseroles, family weekends, or any time you want brunch to feel special without actually working that hard. Tradition-approved. Sanity-saving.

Cinnamon roll breakfast casserole baked in a 9×13-inch dish with golden brown top, drizzled with maple syrup, icing, and sprinkled pecans.

What Is Cinnamon Roll Breakfast Casserole?

A cinnamon roll breakfast casserole is a baked breakfast dish where canned cinnamon rolls are cut into pieces, soaked in a vanilla-sweetened custard, and baked until golden, fluffy, and slightly gooey. Topped with maple syrup, icing, and pecans, it’s basically cinnamon rolls meeting French toast casserole with no rolling pins, no rising time, no nonsense.

Why You’ll Love This Cinnamon Roll Breakfast Casserole

Ridiculously easy to make – Open, whisk, bake. That’s it.
Perfect breakfast casserole for a crowd – Feeds everyone without multiple pans.
Holiday-brunch approved – Smells like Christmas morning, works year-round.
Kid-friendly, adult-approved – Sweet enough for little ones, rich enough for grown-ups.
Great for lazy weekends – Make it once, enjoy it all morning.

Choosing the Right Ingredients & Why They Matter

Canned cinnamon rolls (2, 12-ounce cans) – Base of this breakfast casserole with cinnamon rolls. Classic rolls work best for even custard absorption.
Eggs (4 large) – Give the casserole structure and custardy texture.
Heavy cream (½ cup) – Adds richness without weighing it down.
Pure maple syrup (⅓ cup, divided) – Drizzled before baking for caramelized edges and after baking for flavor pop.
Granulated sugar (2 Tablespoons) – Sweetens the custard properly – maple syrup adds flavor, sugar adds punch.
Vanilla extract (1 Tablespoon) – Rounds out flavors.
Ground cinnamon (1 teaspoon) – Boosts the cinnamon rolls’ flavor.
Salt (¼ teaspoon) – Keeps sweetness balanced.
Butter (2 Tablespoons, melted) – Helps the top brown beautifully.
Chopped pecans (½ cup) – Adds crunch and nutty flavor, optional but highly recommended.

BIG DEAL SUCCESS TIP #1

Grease the baking dish like you mean it. Cinnamon sugar sticks like glue. Butter or spray every inch unless you enjoy scrubbing pans on a holiday morning.

Step-by-Step Instructions (Oven-Baked Breakfast Casserole)

Preheat oven to 350°F and generously grease a 9×13-inch dish.
Cut cinnamon rolls into quarters with kitchen scissors; spread in dish. Set aside icing.

Cutting canned cinnamon rolls into quarters using kitchen scissors for the breakfast casserole.

In a bowl, whisk 4 large eggs, ½ cup heavy cream, 2 Tablespoons granulated sugar, 1 Tablespoon vanilla extract, 1 teaspoon cinnamon, and ¼ teaspoon salt until smooth.

Whisking eggs, heavy cream, sugar, vanilla, cinnamon, and salt in a mixing bowl for the custard.

Pour custard evenly over cinnamon roll pieces, pressing gently.

Pouring custard evenly over cinnamon roll pieces in a greased 9×13-inch baking dish.

Sprinkle ½ cup chopped pecans evenly over the top.

Sprinkling chopped pecans over the custard-covered cinnamon rolls before baking.

Drizzle 2 Tablespoons melted butter and half of the maple syrup over everything.
Bake 25 – 30 minutes until puffed, golden, and set. Tent with foil if browning too fast.

Golden-baked cinnamon roll breakfast casserole cooling on the counter before icing drizzle.

Rest 5–10 minutes, then microwave icing packets 10-12 seconds and drizzle icing and remaining maple syrup over entire casserole before serving.

drizzling icing over baked cinnamon roll casserole

BIG DEAL SUCCESS TIP #2

Do not ice it piping hot. Let it rest a few minutes so the icing stays glossy and visible, not absorbed into the casserole.

Tips & Tricks for the Best Cinnamon Roll Breakfast Casserole

Kitchen scissors are faster and cleaner than a knife for cutting cinnamon rolls. I know, this is a weird tip but trust me … it works!
Chop pecans evenly so every bite gets crunch.
Cut rolls evenly for uniform baking.
Bake 25 minutes for gooey centers, 30 minutes for firmer slices.
Tent loosely with foil if the top browns too quickly.
Serve with fresh fruit to balance richness.

An easy cinnamon roll breakfast casserole made with canned cinnamon rolls, maple syrup, pecans, and vanilla custard, perfect for holidays and family weekends.

Storage, Make-Ahead & Freezing Instructions

Refrigerator: Store covered for up to 4 days. Reheat individual slices for 15–20 seconds in the microwave.

Make-Ahead: Assemble the casserole the night before, refrigerate, and bake in the morning (add ~5 minutes to bake time).

Freezing: Bake fully, cool, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge, reheat gently, and drizzle icing after reheating.

FAQ

Can I make this breakfast casserole ahead of time?
Yes! Perfect for holiday breakfast casseroles or weekend brunch.

Is this casserole too sweet?
Nope – sugar, maple syrup, and pecans balance perfectly.

Can I use milk instead of heavy cream?
Yes, but the texture will be slightly less rich.

Can I add extras like fruit?
Absolutely. Blueberries, diced apples, or cooked bacon all work beautifully.

Why is my breakfast casserole soggy?
It probably needed more bake time. The center should be set, not jiggly.

Final Thoughts

This cinnamon roll breakfast casserole is proof that a show-stopping brunch doesn’t have to be complicated. With canned cinnamon rolls, a simple custard, ½ cup pecans for crunch, and a few tricks (looking at you, kitchen scissors), you’ve got a breakfast casserole that’s perfect for holiday mornings, family weekends, or any time you want to impress without stress.

Sweet, gooey, nutty, and comfort-food-approved – this casserole will disappear fast, so maybe double it for leftovers (if they last).

xoxo,
Heather🖤