0 from 537 votes
Cinnamon Roll Casserole
All of the cinnamon roll flavor with none of the work! This cinnamon roll casserole bakes up quickly for an easy breakfast or brunch recipe. Good for holidays or any day!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 12
Calories: 88 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cans Pillsbury refrigerated cinnamon rolls (12.4 ounces each)
- 2/3 cup heavy cream
- 4 large eggs
- 1 teaspoon cinnamon
- 1/4 cup maple syrup
Instructions
Oven Instructions:
- Preheat the oven to 350º Fahrenheit. Spray a 9x13 baking pan with cooking spray.
- Prepare the cinnamon rolls. Open the cinnamon roll tubes and set aside the frosting. You'll use this to drizzle over the baked casserole. Cut each cinnamon roll into 4 pieces. Place the cinnamon roll quarters evenly in the baking pan. 2 cans Pillsbury refrigerated cinnamon rolls
- Make the filling. In a mixing bowl, whisk together the cream, eggs and cinnamon. Make sure the eggs are well mixed. Pour the egg mixture over the cinnamon rolls. 2/3 cup heavy cream, 4 large eggs, 1 teaspoon cinnamon
- Bake the casserole. Drizzle the syrup over the top. Bake in the preheated oven for 30-35 minutes until the top is golden brown and puffy. 1/4 cup maple syrup
- Drizzle the frosting. Heat the frosting for 5-10 seconds in the microwave, then drizzle over the warm casserole.
Cup of Yum
Slow Cooker Instructions:
- Prepare the cinnamon rolls. Open the cinnamon roll tubes and set aside the frosting. You'll use this to drizzle over the baked casserole. Cut each cinnamon roll into 4 pieces. Place the cinnamon roll quarters evenly in a greased slow cooker liner.
- Make the filling. In a mixing bowl, whisk together the cream, eggs and cinnamon. Make sure the eggs are well mixed. Pour the egg mixture over the cinnamon rolls.
- Slow cook the casserole. Drizzle the syrup over the top. Cover and set to low for about 3 hours. The top should be golden brown and puffy.
- Drizzle the frosting. Heat the frosting for 5-10 seconds in the microwave, then drizzle over the warm casserole.
Notes
- The calories shown are based on the recipe serving 12, with 1 serving being 1/12 of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
- Recipe additions: If you want something a little extra, try a sprinkle of bacon or pecans (or walnuts) on top before baking for a little crunch. You can also add a teaspoon of vanilla extract to the egg/milk mixture if you'd like.
- Store leftovers in the refrigerator in an airtight container for up to 3 days.
Nutrition Information
Calories
88kcal
(4%)
Carbohydrates
5g
(2%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
77mg
(26%)
Sodium
29mg
(1%)
Potassium
51mg
(1%)
Fiber
0.1g
(0%)
Sugar
5g
(10%)
Vitamin A
285IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
27mg
(3%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 88
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 77mg | 26% |
| Sodium | 29mg | 1% |
| Potassium | 51mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.