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Easy Christmas Morning Cinnamon Roll Casserole

Christmas morning cinnamon roll casserole - featured image
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A stress-free, overnight cinnamon roll casserole made with refrigerated cinnamon rolls and heavy cream, creating a gooey, caramelized breakfast that tastes like a bakery pastry. Perfect for Christmas morning, this recipe lets you sleep in while the oven does the work.

Ingredients

Scale
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing (Pillsbury Grands! recommended)
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter, melted
  • 1/4 cup brown sugar, packed
  • 1 teaspoon ground cinnamon (Saigon cinnamon preferred)
  • 1/2 teaspoon vanilla extract
  • Icing packets from the cinnamon roll cans
  • Optional: 2 oz cream cheese, softened (for glaze)

Instructions

  1. Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Open both cans of cinnamon rolls. Set the icing packets aside in the fridge. Cut each cinnamon roll into 4 even quarters using a sharp knife or pizza cutter.
  3. Scatter the cut pieces evenly in the prepared baking dish, spreading them out for even coverage.
  4. In a small bowl, whisk together melted butter, brown sugar, ground cinnamon, and vanilla extract until smooth.
  5. Drizzle the butter-sugar mixture evenly over the cinnamon roll pieces. Gently toss with a spatula to coat each piece without overmixing.
  6. Slowly pour the heavy cream over the entire dish in a zigzag pattern to distribute evenly.
  7. Cover the dish tightly with aluminum foil and refrigerate for at least 6 hours, or up to 24 hours.
  8. Preheat oven to 350°F (175°C). Remove casserole from fridge and let sit for 15 minutes while oven heats.
  9. Keep foil on and bake for 25 minutes. Remove foil and bake for another 15-20 minutes, until top is golden brown and edges are bubbling. Center should be set but slightly jiggly.
  10. While baking, take reserved icing packets out of fridge. Squeeze into a small bowl. If using cream cheese, microwave for 10-15 seconds to soften, then beat into icing until smooth.
  11. Let casserole cool for 5-10 minutes. Drizzle glaze generously over the top. Serve warm.

Notes

The overnight soak in heavy cream is key for the best texture. If short on time, let sit at room temperature for 30 minutes. For dairy-free, use full-fat canned coconut cream and plant-based butter. For gluten-free, use gluten-free canned cinnamon rolls. Let casserole cool 5-10 minutes before glazing to prevent glaze from melting. Use glass or ceramic dish for even baking; if using metal, reduce oven to 325°F.

Nutrition

Keywords: cinnamon roll casserole, Christmas breakfast, overnight casserole, easy breakfast, holiday breakfast, cinnamon rolls, breakfast casserole

Find it online: https://dinadishes.com/easy-christmas-morning-cinnamon-roll-casserole/