This Cinnamon Roll Dessert Casserole has been my go-to for weekend brunches and unexpected guests for years. I first assembled this version on a slow Sunday morning when I had two cans of refrigerated cinnamon rolls in the fridge and a craving for something warm, saucy, and nostalgic. What started as a quick solution became a family favorite: soft pillowy pieces of dough soaked with a maple-vanilla custard, baked until golden and finished with the sweet icing that comes with the rolls. The texture is somewhere between bread pudding and sticky bun — tender inside, slightly crisp at the edges, and impossibly gooey where the cinnamon centers melt into the custard.

I love this dish because it feels celebratory without requiring advanced technique. It’s the sort of recipe you can assemble while the coffee brews, pop into the oven, and return to a kitchen filled with warm cinnamon aroma. We serve it for birthdays, lazy holiday mornings, and even as a sweet dinner finale. Every time I lift that spatula and reveal the bubbling top, the kids cheer and the adults dig in with forks before the icing has finished cooling. It’s both comfort and convenience in one pan.

Ingredients

• Canned cinnamon rolls (2 cans, 12–13 oz each): Use your favorite brand with icing included; the pre-formed rolls save time and give consistently light, layered centers. The cinnamon filling becomes part of the custardy interior — pills soft and sweet. Brands like Pillsbury work perfectly.
• Large eggs (4): Provide structure for the custard while keeping the texture tender — room temperature eggs mix more evenly. Fresh eggs give the best rise and shine in the finished bake.
• Heavy cream (3/4 cup): Use full-fat heavy cream for richness and silkiness. You can substitute half-and-half for a lighter result, though texture will be slightly less luxurious.
• Pure maple syrup (1/3 cup): Adds depth and caramel notes that balance the processed sweetness of the rolls. Grade A maple syrup is ideal; avoid flavored pancake syrups for a cleaner maple taste.
• Ground cinnamon (1 teaspoon): Enhances the cinnamon-sugar center and layers flavor throughout the custard. Use fresh cinnamon for best aroma.
• Vanilla extract (1 teaspoon): Brings warmth and rounds out the custard flavor. Pure vanilla extract performs better than imitation in this simple custard.

Instructions

Preheat and prepare dish: Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish with nonstick spray or butter so the bottom won’t stick and the edges crisp slightly. Cut and arrange dough: Open both cans of cinnamon rolls and cut or quarter each roll into four pieces (use a sharp knife or kitchen shears). Scatter the pieces evenly across the prepared dish, arranging them in a single layer with small gaps so the custard can surround each piece. Mix custard: In a medium bowl, whisk together the 4 large eggs until homogeneous. Add 3/4 cup heavy cream, 1/3 cup pure maple syrup, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Whisk until smooth and slightly frothy — about 20–30 seconds. If the heavy cream is cold, let the bowl sit for a minute so the eggs and cream come to similar temperature and combine without clumping. Combine and press: Pour the custard evenly over the dough pieces. Use a spatula to gently press the pieces down so each absorbs some of the custard, but don’t mash them flat; you want layers to remain. Let the dish sit for 5 minutes to allow absorption, which helps achieve a custardy interior instead of a dry center. Bake until puffed and golden: Bake in the preheated oven for 30–35 minutes, rotating once halfway through if your oven has hot spots. The casserole is done when the top is puffed, golden brown, and a knife inserted into the center comes out clean or with just a few moist crumbs. Edges should be slightly caramelized. Finish and serve: Let the casserole cool for 8–10 minutes so the custard sets slightly. Open the included icing packets, warm them slightly in a warm water bath or microwave for 5–8 seconds, then drizzle across the top in a zigzag pattern. Serve warm, ideally with coffee or a scoop of vanilla ice cream if serving as dessert.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. To keep textures the best, separate portions with parchment paper to prevent sticking. Reheat individual portions in a 325°F oven for 8–12 minutes or microwave for 30–45 seconds if short on time; the oven method restores crisped edges. For longer storage, freeze baked, cooled slices flat on a baking sheet until solid (about 1 hour), then stack with parchment between pieces and seal in a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat gently.

Ingredient Substitutions

For a lighter custard, swap heavy cream for 1 cup half-and-half or 3/4 cup milk plus 1/4 cup plain Greek yogurt (stir well to avoid curdling). Use brown sugar or honey in place of maple syrup if needed, though maple offers a uniquely deep sweetness. For a dairy-free version, select plant-based biscuit-style rolls (if available), use coconut cream or full-fat oat milk, and choose a dairy-free icing. Gluten-free options require GF roll alternatives, which may alter texture but will still produce a satisfying bake.

Serving Suggestions

Serve warm with the included icing drizzled on top and a dusting of extra cinnamon if desired. For brunch, pair with fresh berries, Greek yogurt, or a simple fruit salad to cut through the sweetness. As an evening dessert, offer a scoop of vanilla ice cream or a dollop of mascarpone sweetened with a touch of maple syrup. Garnish with toasted chopped pecans or slivered almonds for crunch and a complementary nutty flavor.

Cultural Background

The concept of transforming sweet rolls into a casserole draws from classic bread puddings and European-influenced breakfast traditions where day-old dough is revived in a custard. Cinnamon rolls themselves trace roots to Northern Europe and Scandinavia, where cardamom and cinnamon-sweetened yeast breads are common. This casserole is an American spin that celebrates convenience — using refrigerated dough to create a communal, forkable dish ideal for brunch culture and celebratory breakfasts.

Seasonal Adaptations

In autumn, fold in 1 cup chopped cooked apples or pumpkin purée plus pumpkin pie spices for a fall-forward twist. For winter holidays, add 1/2 cup chopped toasted pecans and swap maple syrup for 1/3 cup brown sugar mixed with a teaspoon of orange zest for brightness. Spring and summer pair well with fresh berries folded into the custard before baking or served on top with whipped cream and a drizzle of warmed berry compote.

Meal Prep Tips

Assemble the casserole the night before: arrange the cut dough in the dish, whisk the custard, pour it over, cover tightly with plastic wrap, and refrigerate overnight. In the morning, uncover and bake for the full 30–35 minutes — you may need an extra 5 minutes if baking straight from cold. This method makes hosting easy and prevents last-minute rushes. Portion into individual airtight containers for grab-and-go breakfasts during the week, reheating as needed.

There’s something deeply comforting about a dish that brings people together with minimal effort. Whether you make it for a special morning or a casual dessert, this casserole turns simple ingredients into something memorable — and invites you to make it your own.