This simple, sweet breakfast casserole transforms ordinary cinnamon rolls into fluffy, ooey gooey, tender bites of a Cinnamon Bun Casserole!
A SWEET AND EASY BREAKFAST CASSEROLE
If you're looking for a delicious way to satisfy your sweet tooth, then look no further than this scrumptious Cinnamon Bun Casserole! Everyone loves a good cinnamon roll and with this recipe we transform your classic cinnamon bun into the perfect breakfast casserole. Plus, this couldn't be easier or faster to whip up! Perfect for breakfast, a snack, or an evening dessert, it's sure to be a hit whenever it's served!
FREQUENTLY ASKED QUESTIONS:
I suggest using a glass dish as I think it bakes more evenly. A metal dish can sometimes overcook the outer edges before the middle is done.
Try adding some chocolate chips, chopped nuts texture or some fresh fruit!
To quickly cut the cinnamon rolls, use a pair of kitchen scissors or a pizza cutter.
Leftovers should be stored in an airtight container or covered with plastic wrap and kept at room temperature for up to 3 days. The casserole may dry out fast, so eat it as soon as possible, best on the day that you make it.
You can reheat leftovers in the oven at 350F for about 10 minutes until warmed through again. Or pop a slice in the microwave for a few seconds.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- refrigerated cinnamon rolls
- large eggs
- heavy whipping cream
- ground cinnamon
- ground nutmeg
- salted butter
HOW TO MAKE A CINNAMON BUN CASSEROLE
Preheat oven to 375F degrees. Spray a 9x13-inch baking spray with nonstick cooking spray. Open cans of cinnamon rolls and cut each roll into quarters. Layer the cinnamon rolls evenly into the baking dish.
Whisk together eggs, heavy whipping cream, ground cinnamon and ground nutmeg together in a medium-sized mixing bowl. Pour it evenly over the cinnamon rolls in the baking dish.
Melt butter and pour it evenly over the mixture in the baking dish.
Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes so the tops of the buns start to crisp up and turn golden brown.
Remove from oven and let cool for a few minutes then drizzle reserved icing over the casserole. Slice up and serve!
CRAVING MORE RECIPES?
Cinnamon Bun Casserole
- 3 tubes cinnamon rolls (save icing)
- 4 large eggs
- ½ cup heavy whipping cream
- 1 Tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 tablespoons salted butter, melted
- Preheat oven to 375F degrees. Spray a 9x13-inch baking spray with nonstick cooking spray. Open cans of cinnamon rolls and cut each roll into quarters. Layer the cinnamon rolls evenly into the baking dish.
- Whisk together eggs, heavy whipping cream, ground cinnamon and ground nutmeg together in a medium sized mixing bowl. Pour it evenly over cinnamon rolls in baking dish.
- Melt butter and pour it evenly over the mixture in the baking dish.
- Cover baking dish with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes so the tops of the buns start to crisp up and turn golden brown.
- Remove from oven and let cool for several minutes before spreading drizzling the reserved icing all over the casserole.
- This casserole dish goes great with various other breakfast recipes, see our top favorites in the post.
- We recommend using a glass dish or a white dish to ensure proper even baking time.
- Use kitchen scissors or a pizza cutter to easily cut the cinnamon rolls.
- Add some yummy texture by using some raisins or chopped nuts.
- Store leftovers for up to 3 days at room temperature.
- Reheat leftovers in the oven for about 10 minutes, any longer and you risk drying it out.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.