Take cinnamon rolls to the next level with this ooey, gooey Cinnamon Roll French Toast Casserole! It’s easy to make ahead, ready in just 30 minutes, and has a flavor combination that no one can resist.
One of my all time favorite breakfast foods? Definitely French Toast. And this Baked French Toast with cream cheese icing is the BEST way to do it.
Not only is it incredibly easy to make, and has a healthy dose of cinnamon (which I love), but it’s the perfect breakfast recipe for special brunches, holidays, and get togethers.
We’ve made it for several holiday brunches and it’s a guaranteed win.
Every single time.
Ingredients
Most ingredients here are usually found in my fridge, except for the pre-made cinnamon rolls. This makes it an easy dish to put together, needing to just pick up one single ingredient.
- Refrigerated cinnamon rolls
- Eggs
- Milk
- Butter
- Cinnamon
- Vanilla extract
- Cinnamon roll icing
- Powdered sugar
- Cream cheese
With all the different types of cream cheese out there, you can even play with the flavors a little. I’d suggest trying a Brown Sugar Cinnamon or Honey Pecan flavor for a twist on the icing.
If you’re looking for a dairy-alternative to the milk, I would use coconut milk. It has a creamy consistency and a flavor that would naturally complement the other ingredients.
Baking
One thing I LOVE about this recipe is that it’s incredibly easy, from start to finish. Start by brushing the bottom and sides of a 9×13 inch pan with melted butter, then spread the cinnamon roll pieces in the pan.
- Cut refrigerated cinnamon rolls into pieces; spread out in a buttered pan.
- Combine eggs, milk, cinnamon, and vanilla. Whisk well and pour over cinnamon roll pieces.
- Bake until golden brown.
- Prepare icing and drizzle evenly over baked casserole.
- Serve immediately.
I usually use 2% milk or whatever I have on hand, but you can also substitute half & half for a richer flavor.
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.
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.
Can you make it in advance?
Yes! You can do this in one of two ways:
1. Prep the cinnamon rolls and spread them into a pan. Cover with plastic wrap or foil and refrigerate. Then prep the egg mixture and store it separately. Combine the two just before baking.
2. Prep the entire casserole in advance and refrigerate overnight, then bake according to instructions.
Storing
Leftovers should 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.
Side dishes
This recipe makes an amazing centerpiece for any special brunch. If you’re looking for additional dishes to add to your menu, here are some I’d recommend.
- Egg Muffins
- Caprese Quiche
- Quiche Lorraine
- Winter Fruit Salad
- Cranberry Mimosas
- Pineapple Upside Down Mimosas
Reader favorites
- Ham & Cheese Croissant Egg Bake
- Overnight Sausage Egg Casserole
- Cheesy Zucchini Bake
- Vegetable Breakfast Strata
- Bacon, Swiss & Asparagus Egg Bake
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.
Jocelyn (Grandbaby Cakes) says
This casserole is the casserole of my dreams!
Dorothy at Shockingly Delicious says
Awwww…I remember those days when my kids still believed. So sweet.
Renee - Kudos Kitchen says
This may have to make an appearance at our annual Christmas brunch this year! Looks so good, and easy too!
Nancy | The Bitter Side of Sweet says
Oh man I know that was rough. When it comes to those questions I always ask my kids “do you want to know the truth?” or “do you want to know the fantasy?” I always give them a disclaimer as well. I tell them the truth doesn’t always feel good but the fantasy does but they can choose. Every time they choose the truth. And then we go from there but it is still so hard to let go of that innocence.
Cathy Trochelman says
That’s a great way to go about it, Nancy. The truth definitely doesn’t always feel good….but I think my oldest will always choose it. Growing up is hard!
Anna Cagle says
Can I make the cinnamon roll casserole the night before?
Ellie says
I’ve always tried to explain – when they’re really ready to hear – that Santa is the Spirit of Giving. When they’re learn there is no ‘Santa-man’ who comes down the chimney, I have them either help with ‘playing the Santa’ routine for younger siblings or to be a Santa for a friend or neighbor. That Santa is that Spirit of Giving – of noticing someone else and doing something kind and wonderful. Have them join in the ‘surprise’… I like having kids believe as long as hey like – I’m 72 and yes, I still believe in Santa 🙂
Absolutely can’t wait to try out this recipe! YUM!
Erin @ The Speckled Palate says
You having to tell your kids about Santa just breaks my heart! My daughter isn’t old enough to understand Santa (or the magic of Christmas), but I hate the thought of having to break the news to her someday.
That said, this casserole sounds DIVINE. And I bet it’s going to make a delicious addition to a Christmas morning and bring some more magic to the day.
Cathy Trochelman says
It was definitely heartbreaking, Erin. That’s the perfect word. We are still struggling through it, but luckily we still have 3 “believers” 🙂
Kimberly @ The Daring Gourmet says
That looks stunningly scrumptious!
Cookin Canuck says
Aww, I remember that conversation with my boys so well. It was such a hard thing for all of us. 🙁 This French toast casserole looks absolutely amazing!
Bethany says
If making this as a side dish for brunch for a crowd, would it be possible to get more like 15 servings out 1 batch??
Cathy Trochelman says
Absolutely!
Jayme says
Can I prepare this the night before?
Elle says
Yes! I made it last night for the first time and left the biscuits to soak with the egg mixture. I did add @ 1/4 pure maple syrup to the egg mix just in case the biscuits soaked up too much of the egg mixture—-wanted to prevent it drying out. Worked perfectly, cooked in 30 minutes exactly and was a total hit! Kids absolutely loved it as did the adults!
Marilyn Minton says
@ 1/4 Maple Syrup ?? 1/4 what??
Lucy says
I’m really hoping she means a 1/4 cup. Because a 1/4 gallon would be ridiculous, and a 1/4 tsp would be tiny ridiculous.
Sarah F says
This looks so yummy, I am wondering if this would work if prepped and put in the fridge overnight so we can just throw it in Christmas morning.
Adrienne G says
I am wondering this too!
Adrienne G says
Also wondering if I can half this recipe using only one can of cinnamon rolls. only making this for 4 people and we don’t need leftovers.
Cindy says
Did anyone get an answer to the question if we can make this the night before and pop it in the oven the next morning..wondering if it will get too soggy
Ann says
I made this for Christmas morning. I prepared it the night before, adding the 1/4 cup of syrup as well. Christmas morning, I took it out of fridg and let it come to room temp (about 30 min) and then before putting it in the oven..I flipped the cinnomon/French toast in the dish, so the softer pieces would be on the top. Baked for 40 minutes, let cool for 5 min and then added the icing. Yummm this was awesome!! Next time I believe I’ll mix in some pecans. Thanks for the recipe!!
Linda says
Do you lay the pieces flat or can they overlap?
Kristen says
Can this be made the night before and refrigerated to be cooked in the morning?
Ash says
I halved this recipe as well as made it the night before and threw it in the oven Christmas morning. It turned out great! My dad kept saying it needs to be “fluffier” because it is a bit dense (partial I feel is from prepping it the night before so the rolls had time to rise) but the rest of my family enjoyed it that way. If anyone has any ideas of how to make it “fluffier” please comment
Sandy says
Good question! The only thing I can think of is to let the biscuits raise in the pan before you pour the liquids over the biscuits. Then bake the casserole. I hope this works. I don’t have a can of cinnamon biscuits so I am going to make baking powder biscuits and add a tablespoon of corn starch which makes my biscuits fluffy. Time to make a batch for the family. ~Enjoy!❤️
Tess Forsey says
How would I go about freezing this and reheating it later? I would love to have this for when my baby comes!
TAS says
Can you put this in a frying pan on the stove or does it have to bake?
Lori Rodriguez says
This looks fantastic. One question, could this be put together the night before then baked the next morning? Any change to the cooking time?
Yvonne Donaldson says
So yummy! I added raisins to half because I love raisins. I also doubled the cream cheese in the icing because my husband loves cream cheese icing. 🙂
Debby says
like someone else asked, should the pieces touch when you put them in the pan
thank you
Lavette says
My piracies overlapped. I just made sure I had an even amount all throughout, but they did overlap.
Cathy Trochelman says
Yes, they should touch and overlap!
Toni Wetzel says
I know that must have been hard….my kids found out through friends and never really asked me about it. I was the same way…my sister however, when finding out, screamed to my mom “you LIED to me!!!!” as she cried and ran to her bedroom (such a drama queen!) hehe….
That casserole looks delicious…I was looking for something different to make for our annual church Easter breakfast. This is it! Thanks!
David says
Add 1 c. Maple syrup and add chopped maple bacon for an even better flavor! ????
Nancy says
How much maple bacon?
Dottie says
I tried to copy the recipe but it prints everything out and then it stoppduring the printing and gave up printing. I’d love a way that you could just take a recipe without all the yakking andbe able to print it out for your cookbook. I don’t care to print out all that other stuff. My poor printer gave up the ghost so I’m not trying it again. Too bad, it looks very good.
Mary Lee says
Copy the recipe and paste it in a Word document, then you can delete whatever you don’t want and save the recipe to your recipe file or just print it.
Cathy Trochelman says
I’m so sorry that happened. Did you use the “print” button right on the recipe card?
Julia says
Hit the “print button” on the recipe card. It gives you a printer friendly version.
Patti says
Just made this – so easy and delicious! I was worried I didn’t leave it in long enough by the looks of it (about 33 minutes), but once it settled it was perfect. Next time I may toast some pecans and add those on top with the icing. Yum!!!
Pat says
This site has so many popup ads it’s almost impossible to get to the recipe.
Lauren says
This is amazing!
Darlene says
Get a copy of ‘Yes Virginia There is a Santa Clause.”
Traci says
Just made for my family this morning, and they LOVED IT!
Cathy Trochelman says
I’m so glad, Traci!
Thresa Ruggles says
Made this for Easter brunch and used the Pillsbury Cinnabon flavored cinnamon rolls. OMG… French toast and Cinnabon rolls are two of my favorites. Made an entire casserole for under $5 which wouldn’t even buy 2 Cinnabon rolls! This is definitely entering the food rotation in our household! Also loved that I could whip it up in the morning and not have to prepare the night before. Other than a quick whisk, so easy!
Cathy Trochelman says
Awesome! So glad your family enjoyed it!
Kathy says
I made this for breakfast on Easter morning. All that I can say is OMG!! Wow, was it delicious! Thanks so much for sharing this recipe.
Ron O says
just WOWWWW
Cassi L says
This looks delicious and easy! Definitely going to try it. On another note, I’m sure that was tough with your little one. I’m glad I don’t have to go through that with my kids.
Christie says
Can I prep it the night before
Amanda says
I made this this morning and it was AMAZING! I did a full serving to take to my baby’s daycare and a half serving for my husband and I at home. So good and my house smelled amazing. I prepared everything the night before so all I had to do was throw it together and bake it this morning before work (I kept the egg mixture in a separate bowl and added it to the cut up cinnamon rolls this morning). Thanks for this delicious recipe! I will definitely make it again.
Cathy Trochelman says
Hi Amanda, I’m so happy to hear you enjoyed it! Thank you for letting me know!
Lori says
Please answer – Can this be made the night before then baked the next morning??
Jasmine says
This may be a crazy question but I don’t understand why we need to cut the cinnamon rolls. Aren’t they already small and putting them in sixth would be even smaller?
Rachel says
Trying this recipe for brunch tomorrow. Like several have asked, can it be made the night before?
Annette T. says
tried to print this recipie, but it was 48 pages long? Whaaat???
Terri Street says
Could this recipe be prepared the night before then popped in the oven in the morning? I have to take breakfast for our Sunday School class this week, and I think they would like this. But Sunday mornings are a hassle, and if this could be ready to go in the oven, it would be a dream! Thanks!
Kay says
Im wondering how or if this would work in the crock pot?
Danielle says
Was wondering how well this freezes and reheats later, I need to prep meals as I don’t have a lot of spare time to stand over the stove each day. Any suggestions?
designmom says
Many people have commented that this CAN be made the night before, just scroll through comments.
I have yet to see if anyone thinks this can be frozen and eaten later – anyone have thoughts on this? Thanks in advance!
Kathy says
I never told my kids. When they asked me I would say, “if you don’t believe you won’t receive.” They finally knew I would never tell them….lol
They are now 47, 44, 41, and 37. They still believe….Santa brings the best presents ????
Janis says
This was well-received. My guests took third helpings! My personal preference would be to make it a little more moist. Next time I’m going to make it with one more egg and 3/4 cup milk. Didn’t need the extra frosting.
Jennifer Valentine says
I was looking for comments about it being dry. My daughter just made it and said the same thing, trying to figure out how to make it a little more moist or even gooey lol
Cathy Trochelman says
You can absolutely use more eggs/milk and I would also suggest making the extra frosting!
Jennifer Cosby says
Just a I must be the only person that noticed thing lol…. the extra frosting…. it goes from 2 Tablespoons of Cream Cheese to 3 ounces??? So is that suppose to be 3 Tablespoons or 2 ounces to begin with?
Jennifer Cosby says
I figured it out lol
Brenda Homan says
Aww, I cut the rolls, put them in the pan, mixed the egg stuff & poured over all. Then I put it right into the oven and it didn’t rise. was it not supposed to?
Erin @ Making Memories says
We made this on our family beach trip and my family loved it! Thank you so much.
Dianna says
Is there no Pinterest button??? Would love to Pin it for later! Looks yummy!
Sharon says
Very nice recipe. There were only 3 of us so I cut the recipe ingredients in half. I placed 1 can of cut up rolls in a much smaller pan where all the pieces fit on the bottom with some overlapping on the top. I poured mixture over and cooked it for 30 minutes and it came out very nice. You can cut 4 huge pieces or 6 smaller slices.
Note: whenever I bake, I always have a small oven proof bowl of water in my oven. It always seems to help cook evenly and keeps the top/edges softer. I think that’s what helped not dry out the top of my French toast. I do this all the time when I make brownies too so my edges are soft and chewy instead of a brick:)
SB Long says
Can I add anything else besides the cream cheese to make the icing go farther? Thanks!
Kelly says
I scrolled through all of the comments hoping there would eventually be an answer to the most asked question: can this be made the night before and baked in the morning?
I see replies to other many other questions but not to the one many want to know… please advise, can this be made the night before?
Cathy Trochelman says
Yes, it absolutely can! I would consider keeping the egg mixture separate and just pouring it over the cut cinnamon rolls in the morning. Hope this helps!
DeAnna Deshotel says
Can this be made in a crockpot???
This would be an easy recipe for camping.
Dale Hauser says
I am making with pumpkin rolls, wish me luck.
Shelby says
We followed the recipe exactly, the top is good but the bottom is just a layer of egg. It’s weird that it separated and no one wants to eat the bottom half of the egg mixture, it has a weird texture.
Ella says
Shelby, I had this issue too. I was shocked I had to scroll this far down to find someone else who had the same problem. I’m preheating my oven right now for attempt #2, which I let soak overnight in the refrigerator (since the cinnamon rolls are raw, they didn’t soak up any of the egg mixture so I don’t think this will be the solution to our problem!).