This Cinnamon Roll French Toast Casserole brings together everything you love about cinnamon rolls and French toast in a single, easy-to-make dish. It’s sweet, indulgent, and can be prepped in minutes.
Recipe slightly adapted from Molly’s Home Guide
Cozy Mornings Start with Cinnamon Roll Casserole
There’s something special about cinnamon filling the kitchen on a relaxed weekend morning. This Cinnamon Roll French Toast Casserole delivers that warm, comforting flavor in an effortless breakfast bake. It combines gooey cinnamon roll pieces with a rich custard and a creamy glaze for an indulgent start to the day.
If you love traditional cinnamon rolls but want a simpler option that still feels special, this casserole is a perfect choice. Using canned cinnamon rolls keeps the prep quick while ensuring soft, tender bites studded with icing. It’s an easy recipe that still feels like a treat.
Below you’ll find the ingredients, clear instructions, helpful tips, and answers to common questions so you can make this crowd-pleasing casserole with confidence.
Key Ingredients
- Canned cinnamon rolls with icing – Any brand will work; choose ones that include the icing packets.
- Butter – Melted butter to coat the baking dish for flavor and to help the rolls brown.
- Egg custard mixture – A blend of eggs, milk, cinnamon, nutmeg, salt, vanilla, and a touch of maple extract to enhance the cinnamon flavor.
- Icing – A simple glaze made from powdered sugar, milk, and softened cream cheese, combined with the prepared icing packets for extra sweetness and creaminess.
How To Make Cinnamon Roll Casserole
- Preheat the oven to 350°F (175°C) and spread melted butter in the bottom of a 9×13-inch baking dish.
- Open the cinnamon roll cans and set the included icing packets aside.
- Cut each cinnamon roll into about six pieces and arrange the pieces in a single layer in the buttered dish.
- Whisk together the egg mixture (eggs, milk, cinnamon, nutmeg, salt, vanilla, and maple extract) and pour it evenly over the cinnamon roll pieces.
- Bake for 30–35 minutes, until the casserole is puffed, golden, and cooked through.
- Make the icing by beating powdered sugar, very soft cream cheese, and milk until smooth, then stir in the reserved prepared icing until well combined.
- Drizzle the icing over the warm casserole, slice, and serve.
Helpful Tips For The Best Cinnamon Roll Casserole
- Keep the rolls chilled until you are ready to cut and assemble. Cold rolls are easier to slice and hold their shape better in the pan.
- Tent with foil if needed to prevent the top from over-browning while the center finishes cooking.
Common Questions
No — it’s not overly eggy. Four eggs create a custard that bakes into the rolls. You may notice a small amount of custard settling in the bottom, but the finished texture is balanced and tender.
Yes. You can assemble the casserole up to one day in advance and refrigerate it. This helps the custard soak into the dough and reduces settling during baking.
The center should feel set and spring back slightly when touched. You can also insert a knife into the middle — it should come out clean without raw dough.
Cinnamon Roll French Toast Casserole
Equipment
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9×13-inch baking dish
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medium mixing bowl
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small mixing bowl
Ingredients
Cinnamon rolls
- 2 (17.5) ounce cans jumbo cinnamon rolls with icing
- 2 tablespoon melted butter
Egg mixture
- 4 large eggs
- ⅓ cup milk we use 2%
- 2 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
Icing
- ½ cup powdered sugar
- 4 tablespoon cream cheese, very soft
- 3 tablespoon milk
- 2 packets, prepared icing
Instructions
Preheat oven to 350℉ and prepare cinnamon rolls.
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Add 2 tablespoons melted butter to the bottom of a 9×13-inch baking dish.
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Open the cinnamon roll cans and reserve the icing packets. Cut each roll into six pieces and arrange them in a single layer in the buttered dish.
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Whisk together 4 eggs, ⅓ cup milk, 2 teaspoons ground cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon kosher salt, 1 teaspoon vanilla extract, and ½ teaspoon maple extract until combined.
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Pour the egg mixture over the cinnamon roll pieces and bake 30–35 minutes, until golden and set.
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While the casserole bakes, combine ½ cup powdered sugar, 4 tablespoons very soft cream cheese, and 3 tablespoons milk until smooth, then whisk in the reserved prepared icing packets.
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Drizzle the icing over the warm casserole, slice, and serve.
Notes
Add-ins: Stir in chopped pecans, raisins, or apple chunks before baking for extra texture and flavor.
Store leftovers tightly covered in the refrigerator for 4–5 days. Reheat gently in the microwave or warm in the oven.
Nutritional information is an estimate and provided for convenience only.
Nutrition
More Breakfast Casseroles For Your Special Occasion or Lazy Weekend
If you enjoy this casserole, try other easy breakfast bakes for holidays or slow mornings, including sweet and savory options. These family-friendly recipes are convenient to prepare and always welcome at the table.
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