Take your brunch menu to the next level with this ooey, gooey Cinnamon Roll French Toast Casserole. It’s easy to make, ready in just 30 minutes, and truly the best of both worlds!
French Toast! It’s one of my all time favorite breakfast foods… and I love that there are so many different ways to do it. From Peach Cobbler French Toast to Caramel Apple French Toast to classic Cinnamon French Toast… you honestly can’t go wrong.
But this Baked Cinnamon Roll French Toast Casserole might just be the BEST way to do it. It combines two breakfast favorites – cinnamon rolls and french toast – in one delicious dish that couldn’t be easier to make.
It starts with refrigerated cinnamon roll dough for quickness and convenience and ends with a semi-homemade cream cheese icing that makes it out-of-this-world amazing!
It’s our go to breakfast bake for weekends, holidays, and special occasions… and the perfect addition to any (or every) brunch menu!
what you’ll need for this recipe
I love the fact that most of the ingredients for this recipe are commonly found in my fridge, meaning I often only need to pick up one or two things at the grocery store!
- Refrigerated cinnamon rolls – Starting with refrigerated cinnamon roll dough makes this recipe extra quick and easy. I used two large cans of refrigerated cinnamon rolls (Pillsbury or any brand you prefer.)
- Eggs – Eggs are a key ingredient in French Toast and in this casserole.
- Milk – Milk is another key ingredient in French Toast and adds moisture and richness to this casserole.
- Cinnamon – Ground cinnamon brings out the flavor of the cinnamon rolls… and adds a little extra flavor to this recipe.
- Vanilla extract – Vanilla extract adds another layer of flavor (substitute almond extract if you prefer.)
- Cream cheese & Powdered sugar – Cream cheese and powdered sugar combine with the packaged cinnamon roll icing so you have enough for the entire casserole!
how to make cinnamon roll french toast casserole
Prep the baking pan. Brush the bottom and sides of a 9×13 inch pan with melted butter.
Assemble the casserole. Cut the refrigerated cinnamon rolls into pieces; spread into the buttered pan. Combine the eggs, milk, cinnamon, and vanilla. Whisk well and pour over the cinnamon roll pieces. *Note: I usually use 2% milk or whatever I have on hand, but you can also substitute half & half for a richer flavor.
Bake. Bake at 350° 30-35 minutes or until golden brown. Remove from oven. You’ll know the casserole is done when it’s dark golden brown and crispy on top. If you still see any doughiness in the cinnamon rolls, you’ll want to pop it back in for a few more minutes.
Ice & serve. Prepare icing and drizzle evenly over baked casserole. The cinnamon rolls come with their own icing container, but for this recipe I added to the prepared icing by combining it with cream cheese, powdered sugar, and milk and whisking it until smooth. To me, cinnamon rolls just aren’t the same without cream cheese icing… and I even have a recipe for extra icing just in case you love it as much as I do.
Make-Ahead & Storage Tips
This recipe is easy to make ahead for stress-free entertaining! To do so, prep the casserole according to recipe instructions. Cover with plastic wrap or foil and refrigerate overnight, then bake according to instructions. Leftovers can be stored, covered, in the refrigerator for up to 5 days. To reheat, I would recommend 20-30 minutes at 350° in the oven. You can also reheat individual pieces in the microwave.
More Brunch Recipes You’ll Love
This recipe makes an amazing sweet centerpiece for any special brunch. If you’re looking for additional savory dishes to add to your menu, here are some I’d recommend:
Cinnamon Roll French Toast Casserole
Ingredients
Casserole
- 2 large 17.5 ounce cans refrigerated cinnamon rolls, icing reserved
- 2 Tablespoons melted butter
- 4 eggs
- 1/3 cup milk
- 1 Tablespoon cinnamon
- 1 teaspoon vanilla extract
Icing
- 1/2 cup powdered sugar
- 2 containers reserved cinnamon roll icing
- 2 Tablespoons cream cheese softened
- 1 Tablespoon milk
- For extra icing combine ¾ cup powdered sugar + 3 ounces cream cheese + 1½ Tablespoons milk
Instructions
- Preheat oven to 350 degrees.
- Remove cinnamon rolls from packages and cut each roll into sixths.
- Drizzle melted butter in 9×13 inch pan.
- Spread cinnamon roll pieces evenly in pan.
- In a separate bowl, combine eggs, milk, cinnamon, and vanilla. Whisk until combined.
- Pour egg mixture over cinnamon rolls.
- Bake at 350 degrees for 30-35 minutes or until top of casserole is golden brown and center is set.
- Prepare icing by combining reserved cinnamon roll icing with 1/2 c. powdered sugar, 2 Tbsp. softened cream cheese, and 1 Tbsp. milk. Whisk until smooth.
- Pour icing evenly over casserole.
Megan says
Family loved it
Molly says
I always have high hopes for this dish, but the egg mixture always settles to the bottom. I would love to know how to fix it…
Kelly says
I think this is do to the fact that the cinnamon rolls are put in raw. In a normal “bread pudding” you always use dried out old bread because this allows the “custard” to soak into the bread and bake up nicely. I suggest baking the cinnamon rolls first according to package directions the day before then follow the original recipe as follows. Hope this helps!!
Cathy Trochelman says
Yes baking the rolls first, so the egg mix soaks in overnight is also an option. The recipe is great both ways, but result in different casseroles 🙂
David says
I have not made this one YET. But from over the years of of cooking may just need to let it set and absorb everything.
Like one other post they put it in the fridge overnight and baked it the next morning.
Hope this helps. I will be buying ingredients next shopping trip.
Sheri says
Oh that’s actually a really great idea! This was excellent but would like the egg to absorb into the rolls better as well. I was afraid it would make them too soggy but I’m going to try it. Thanks
Brian Greer says
Press the dough down to “seal” the bottom. Should help out.
Susan Buckley says
Mix the egg mixture in a large mixing bowl and then dump in the roll pieces coating all pieces. Always best to let egg mixture soak into all pieces before baking. Best tip, make the night before and let sit all night in fridge before baking.
Sharon says
I made this for Christmas brunch. Everyone loved it. I baked the rolls the day before and then cut them up and poured egg mixture and pecans over them and put in the fridge overnight. Baked the next morning. I had planned to put rum or bourbon in the icing but decided not to since my grandson was here. It would have been more like bread pudding! I am going to try it another time with just adults.
Julie says
This is an amazing semi-homemade recipe! We all loved it!
Heather says
I saw and bought 2 cans of the Pillsbery hot cocoa cinnamon rolls and it has a type of marshmallow icing. Would all the step be the same if I used this recipe? I’ve made your recipe twice before and they both came out amazing. But with a different flavor of cinnamon roll and different flavor of icing it comes with, I wonder if it could stay the same or be changed. Primarily with the icing bit.
Catherine says
If prepping the night before and letting it set overnight, should you bake the cinnamon rolls first then cut them up? Or can you refrigerate uncooked as the recipe calls for? This sounds delicious, can’t wait to try! Thanks!
Cathy Trochelman says
The eggs will soak in the “bread” more if you bake the cinnamon rolls first, then overnight it will have the time to all soak in, I think your idea sounds great!
David says
Super Delicious Casserole!!! Will make again and again!!
Elaine Beard says
I live in Australia.We don’t have the cinnamon rolls in our supermarkets.Would love to make these.Any recipe for me to make the rolls in advance.Looks so good.
Randy says
I just love a recipe without measurements … make for a fun filled guessing game… NOT! Can we get some measurements. Some of us don’t do well eyeballing
Cathy Trochelman says
The measurements are all there in the recipe card!
Kelsey says
Hmmm not quite sure how mine went wrong. The casserole baked up beautifully in the oven, but when we cut slices, there was a sizeable amount of egg mixture that had pooled at the bottom, resulting in cooked scrambled eggs at the bottom of the casserole, which was unpleasant and left a terrible aftertaste. Did anyone else have this problem? Any suggestions to prevent pooling?
Carrie says
This happened to me too. Not sure what I did wrong. Any suggestions?
Victor says
That’s a tasty casserole. I will try it with my kids, we love to cook together.
Linda Estep says
Can skim milk be used in place of “milk,” as I’m assuming milk refers to whole milk? We only have skim in our home and I don’t want to get a gallon or a half gallon of whole milk for a couple of tsps or Tbs.
Kamra Christie says
Milk means milk! Any type of milk can be used it not specified.
Nancy Williams says
The recipe is great. On the Santa question: When my son was small and kept asking “Was Santa Claus real?” I replied, “When you quit believing, he quits coming!” He figured it out and never asked again.
Sarah W says
Thank you for sharing this great breakfast recipe! I made it yesterday for the family, it was heavenly!!
Vanessa says
Thanks for sharing! Can I make it very far ahead of time?
Samarea Hines says
This was so great, a few bits and pieces of cooked egg but I guess I just didnt stir it well enough.
Julie says
Thank you so much for sharing this recipe. I had my sisters over for a sister slumber party over the weekend. This was the perfect breakfast casserole for a Sunday morning before everyone traveled back to their homes. I also made some bacon to go along with this casserole. My sister said having the bacon help cut the sweetness of the casserole. She then suggested that I had bacon to the casserole the next time I make it for another sister slumber party. LOL
Cathy Trochelman says
I’m so glad you ladies enjoy it and I LOVE the idea of adding bacon! 😉
Tracey says
Can you add another can of cinnamon rolls? If yes do I need to adjust anything? I arm making this for work and would like just a little more.
Dawn says
Everyone loves when I make this, and when I do it at Christmas time, I use eggnog instead of milk. I also prefer to use a little extra cream cheese in the icing because we prefer it less sweet and more cream-cheesy. Yummy!!!
Cheryl says
A friend posted this on Facebook back in 2017 and I have made this the past two Christmas mornings. It’s become a new tradition to have it every Christmas morning. Easy to make, and oh so yummy – better than just the cinnamon rolls themselves.
Lindsey G. says
This is my second year making this and its SO good. My family loves it. I tell everyone about this recipe. I’ve made it in advance and the day of and you cant go wrong either way. We make the extra icing and it’s perfect.
Patty says
I’ve been been making this since I found the recipe in 2018 and my family and friends love it!! So now it’s a requested food I make at Christmas!
Emily says
Thanks for this recipe, made a delicious Christmas morning breakfast. Did not add more sugar to the frosting and added walnuts & a little cooked bacon to the baking pan. It’s going to be hard not to nibble on leftovers the rest of the day!
Lisa says
I absolutely LOVE this recipe, even though I’m not that big of a fan of cinnamon. It was such a hit with everyone on Christmas morning that they all needed the recipe. It’s not only giving the delicious cinnamon roll flavor, but has the added protein in the eggs besides. Excellent choice – even picky people will love it!!
Rachel says
After reading all of the reviews, I was worried about the egg not soaking into the cinnamon rolls, so after cutting them up, I baked them for about 5 minutes before adding the egg mixture and baking the rest of the way. It turned out fine, no scrambled eggs, but the overall texture was disappointing and heavy. We all agreed we’d rather just have the cinnamon rolls next time.
Alexandria says
I would love to make this recipe, but I don’t know the quantities. How many eggs, how much milk, etc? Are the specific quantities of each ingredient listed somewhere??
Thanks for helping me find this info.
Cathy Trochelman says
Yes… the quantities and instructions are all in the recipe card at the bottom of the post.
Nancy Stickels says
Can you freeze and re-heat?
Cathy Trochelman says
I have not had this frozen, but you could try it!
Julia says
Mine came out the same. Then I looked at package of rolls. Regular can of Pillsbury is 12.4 oz. Buy 3 cans instead if two.
Sherrelle says
I only used 2 eggs and put a little bit more milk, I also only could get 3 12.4 oz cinnamon rolls so I used all of them. Came out amazing!
Liz says
Mine turned out too eggy. Wish I had read the comments before this because I would have seen this is a common problem. If I try it again I would make it with three eggs and see if that solved the problem.
Cathy Trochelman says
Thank you for the feedback, I will take a look and revise.
Tarsha says
Can I add raisins to this recipe.
Cathy Trochelman says
Yes, absolutely!
Trudy Hinds says
Add some Nut meg in the egg mixture before you pour over the rolls and soak it over night I wanted to use egg nog havnt done that yet but thought half the milk and half egg nog .
Meg says
Hooo Mama! That was delish! Made it for an early Mother’s Day Brunch and it was soo good!
I used 3 of the 12.4oz cinnamon rolls but the rest of the ingredients as written. I let the egg mixture soak in about an hour before baking, so it was the perfect combo of French toast and cinnamon rolls. Everyone had more than one serving, and raves about how good it was.
Will definitely make this again!
Cathy Trochelman says
So happy it was a hit!
Delaney Evole says
No doubt, you did explain this already, but heck if I can find it. I do have a container of Pillsbury Cinnamon Rolls, and based on the package’s picture, the rolls are already iced. You wrote…cinnamon rolls, icing reserved. Did your cinnamon roll container include a small container of icing or am to scrape off the icing already on the rolls I have and “reserve” it;i.e., what reserved icing? Am I to make the cinnamon icing separately and then “reserve” that? I am fully aware these are dumb questions. I always enjoy your recipes, but I really need to be elucidated so that I can make this recipe as well. Please advise me
Cathy Trochelman says
Good evening! Refrigerated cinnamon rolls come with their own little container of icing in the container, reserve that, as is. Then later when you make the “icing” you will use that little container as the base. I hope this helps! Enjoy!
Delaney Evol says
I needed to add, I do understand the icing instructions. Under “Icing” ingredients/directions,the second ingredient listed is 2 containers icing reserved—am stumped—what containers? (as addressed in my aforementioned email).
Good grief!! I just went back and read your comments AGAIN and finally saw that your cinnamon rolls package does contain icing—correct? I already knew I must make your icing recipe—I was just stumped on that “reserved” icing comment. I presume that with making your icing, I must plan to make extra. Next time, I am going to try and find cinnamon rolls which already have containers of icing—I have no idea if Pillsbury does have that. I still need your assistance to ensure I will be making your recipe correctly. Than you very much. Sorry for the verbosity of both emails.
Cathy Trochelman says
Yes, the reserved icing comes in the refrigerated cinnamon rolls. Pillsbury does include it 🙂
Delaney Evol says
You were diplomatic and professional in your response to the individual who wrote “Some of us don’t do well eye balling”. Now, I am going to memorize the comments about how to remedy that egg soaking situation—kidding. I will,however, write down all their comments/suggestions and also your ideas. I shall just try.
Sherry says
I make this every year for Christmas morning. I always make it the night before and bake it in the morning, have never had a problem with the eggs pooling in the bottom. I guess sitting overnight gives them time to soak in.