Easy Cinnamon Roll Casserole

Rating: 4.17 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Garnish this cinnamon roll casserole with powdered sugar and serve with additional maple syrup, if desired.

By savta

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
15 mins
total:
55 mins
Servings:
16
Yield:
1 9x13-inch casserole
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Pour melted butter into a 9x13-inch heat-resistant glass container (such as Pyrex®). Cut each cinnamon roll into 8 pieces and spread in the dish.

  • Beat eggs using a whisk in a large bowl. Beat in heavy cream, cinnamon, and vanilla extract until combined. Pour over cinnamon rolls. Sprinkle with pecans and maple syrup.

  • Bake in the preheated oven until golden brown, about 25 minutes. Remove from the oven and let cool 15 minutes.

  • Meanwhile, microwave cinnamon roll icing according to package instructions until soft, about 15 seconds. Pour over cooled casserole.

Nutrition Facts

Per Serving:
329 calories; protein 5g; carbohydrates 31.2g; fat 20.5g; cholesterol 86.8mg; sodium 407.3mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

BG
Rating: 4 stars
12/02/2019
Overall yummy! Made it for Thanksgiving morning for a houseful of company -- worried I guess we wouldn't get enough to eat that day!!! Anyway, made it the night before. I had three cans of cinnamon rolls, so I made 1 and 1/2 recipes. I used pumpkin pie spice instead of cinnamon. Only negative is that some places on the bottom tasted a little scrambled egg like -- nobody complained and everyone ate it! It rose nice and high, so was impressive coming out of the oven. Frosting, cinnamon rolls, pecans -- you can't go wrong, really! I might cut down on the eggs by one or two next time. Read More
Helpful
(3)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
BG
Rating: 4 stars
12/02/2019
Overall yummy! Made it for Thanksgiving morning for a houseful of company -- worried I guess we wouldn't get enough to eat that day!!! Anyway, made it the night before. I had three cans of cinnamon rolls, so I made 1 and 1/2 recipes. I used pumpkin pie spice instead of cinnamon. Only negative is that some places on the bottom tasted a little scrambled egg like -- nobody complained and everyone ate it! It rose nice and high, so was impressive coming out of the oven. Frosting, cinnamon rolls, pecans -- you can't go wrong, really! I might cut down on the eggs by one or two next time. Read More
Helpful
(3)
Tina
Rating: 5 stars
02/10/2021
This turned out great !!! Prepared it the night before and baked it In the morning. It came out amazing and was not dead sweet or eggy. But I only used four eggs instead of the six the recipe calls for. Read More
Helpful
(2)
Ella
Rating: 5 stars
10/12/2020
This is delicious. I only cut my cinnamon rolls into quarters and added a little extra vanilla and cinnamon to my eggs. Read More
Helpful
(1)
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Chef Mo
Allstar
Rating: 5 stars
07/16/2019
Simple canned cinnamon rolls are turned into this amazing dish. Your guests won't believe how simple this recipe is with such great flavors! Followed as written. I did not see where it needed topped with anything. Will make again! Read More
mamma meg
Rating: 5 stars
02/24/2020
One of my kids favorite Saturday morning wake ups! Read More
Mimi
Rating: 1 stars
10/05/2020
I followed the receipt to a T and expected a great result. However, the bottom of the casserole was way to gooey - almost seemed uncooked. Won’t make it again. Regular cinnamon rolls are much better. Read More
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