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–+ servings

Cinnamon Roll Breakfast Casserole

Overhead shot of the baked cinnamon roll breakfast casserole, maple syrup and icing drizzled, ready for serving at a holiday brunch table.
An easy cinnamon roll breakfast casserole made with canned cinnamon rolls, maple syrup, pecans, and vanilla custard, perfect for holidays and family weekends.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 8 servings

Ingredients

  • 2 12-ounce cans classic cinnamon rolls, icing reserved
  • 4 large eggs
  • ½ cup heavy cream
  • ⅓ cup pure maple syrup divided
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 Tablespoons butter melted
  • ½ cup chopped pecans optional but recommended

Instructions

  • Preheat oven to 350°F and generously grease a 9×13-inch dish.
  • Cut cinnamon rolls into quarters with knife or kitchen scissors; spread in dish. Set aside icing.
  • 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.
  • Pour custard evenly over cinnamon roll pieces, pressing gently.
  • Sprinkle ½ cup chopped pecans evenly over the top.
  • 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.
  • Rest 5–10 minutes, then microwave icing packets 10-12 seconds and drizzle icing and remaining maple syrup over entire casserole before serving.

Notes

Tips and Tricks for Perfect Cinnamon Roll Bake

  • Kitchen scissors are faster and cleaner than a knife for cutting cinnamon rolls.
  • 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.