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Use canned cinnamon rolls and apple pie filling to make this easy cinnamon roll casserole. This simple and delicious breakfast is quick to make, but can also be made the night before you plan to serve it for an even easier morning.
If you’ve been around here for a while, you know that my family loves breakfast casseroles.
My family loves them because they’re delicious. I love them because they’re also easy to make and they’re the perfect make-ahead breakfast or brunch item.
To me, there’s nothing better than being able to get breakfast prep out of the way the night before. I don’t want to have to figure out how to cobble together breakfast before I’ve even had my coffee.
My Christmas morning breakfast casserole and make-ahead breakfast casserole are two of my favorite savory recipes, and this cinnamon roll casserole is my new favorite sweet breakfast casserole.
What is cinnamon roll casserole?
Cinnamon roll casserole is just the next way I’m taking store-bought cinnamon rolls and turning them into something even better.
(If you haven’t tried my cinnamon rolls with heavy cream yet, you gotta!)
This simple recipe is like a cinnamon roll version of french toast casserole. Instead of using bread as the base of the casserole, we use canned cinnamon rolls.
I like to amp things up even more by adding apple pie filling to give the casserole even more flavor and a bit of a fall twist.
Pour over a custard like you’d use for french toast or croissant bread pudding, let it rest, and bake it up! Finish it with the icing that came with the cinnamon rolls and you’ve got a breakfast dish that will put a smile on everyone’s face.
How to make my easy cinnamon roll casserole recipe
You’ll only need a few simple ingredients and about 10 minutes of hands-on time to assemble this cinnamon roll casserole.
Ingredients you’ll need
To make this recipe, you will need:
- 2 (12.4 ounce) cans refrigerated cinnamon rolls
- 1 (21-ounce) can apple pie filling
- 4 large eggs
- ⅔ cup heavy cream
- 1 teaspoon pure vanilla extract
- ½ teaspoon apple pie spice
- Pinch of salt
Yep, we’re using refrigerated cinnamon rolls for this one. You don’t have to get fancy here—I typically use the “original” Pillsbury cinnamon rolls. If you want, feel free to use the ones with cream cheese frosting, the buttermilk version, etc.
I like to use heavy cream in this casserole to make it extra rich. It’s also similar to easy monkey bread—the heavy cream does something magical that makes the refrigerated dough taste even better after baking.
A bit of apple pie spice adds even more flavor to the custard. If you don’t have any, feel free to use cinnamon instead.
Making this recipe
Pop open both cans of cinnamon rolls and set aside the included icing packets. We’ll use these later.
Separate the cinnamon rolls and cut each one into quarters. Add all of the pieces to a greased 9×13-inch baking dish. Stir in the apple pie filling.
In a bowl or large measuring cup, whisk together the eggs, cream, vanilla, apple pie spice, and salt. Once this is well combined, pour the egg mixture over the cinnamon roll mixture. Give it a quick stir just to make sure everything is well coated in the custard.
Let the casserole rest at room temperature for 30 minutes before baking at 350°F for 35-40 minutes. When it’s done, the top will be golden brown and the center will be set.
Let the casserole cool for 5-10 minutes, then top with the reserved icing.
Serve the cinnamon roll breakfast casserole warm, topping with maple syrup if desired. It’s the perfect sweet bite alongside maple black pepper bacon and breakfast potatoes.
Make-ahead instructions
Want to save some time? Assemble the casserole the night before, stopping after you pour the custard over the cinnamon roll mixture.
Cover the pan tightly with plastic wrap or aluminum foil and place it in the refrigerator overnight.
The next morning, let the casserole rest at room temperature while the oven preheats. Bake and finish with the icing packets as directed. (Make sure you store the icing packets in the fridge overnight, too!)
Recipe variations
- Make individual portions by dividing the ingredients into ramekins instead of using a 9×13-inch baking pan.
- Swap the apple pie filling for peach pie filling for a summery twist. You can still use the apple pie spice in the custard, since all of those spices pair well with peaches, too.
- Mix chopped pecans in with the cinnamon rolls or sprinkle some on top before baking.
Cinnamon Roll Casserole
Equipment
Ingredients
- 2 cans refrigerated cinnamon rolls 12.4 ounces each
- 1 can apple pie filling 21 ounces (see notes)
- 4 large eggs
- ⅔ cup heavy cream
- 1 teaspoon pure vanilla extract
- ½ teaspoon apple pie spice
- Pinch of salt
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
- Open the cans of cinnamon rolls. Set the included icing packets aside for later.2 cans refrigerated cinnamon rolls
- Separate the cinnamon rolls and cut each one into 4 pieces. Add all of the cinnamon roll pieces to the prepared baking dish along with the apple pie filling. Stir to combine.1 can apple pie filling
- In a large measuring cup or a bowl, whisk together the eggs, cream, vanilla, apple pie spice, and salt until smooth and well combined. Pour this mixture over the cinnamon rolls and pie filling, stirring gently with a spatula to make sure everything is covered with the custard.4 large eggs, ⅔ cup heavy cream, 1 teaspoon pure vanilla extract, ½ teaspoon apple pie spice, Pinch of salt
- Allow to rest at room temperature for 30 minutes, or cover and refrigerate overnight.
- Bake for 35-40 minutes, or until golden brown and the center is set.
- Allow to cool for 5-10 minutes before topping with the reserved icing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
