Creamy, gooey, and impossibly comforting, this Cinnamon Roll French Toast Casserole is the brunch dream you didn’t know you needed. Picture soft cinnamon roll pieces soaked in a rich egg mixture, baked until golden, then drizzled with a velvety cream cheese icing—every bite melts in your mouth. Fun fact: this casserole is a brilliant shortcut for busy mornings because it uses store-bought cinnamon rolls but delivers homemade charm. If you love easy crowd-pleasers, try this one; it’s perfect for lazy weekends, holiday mornings, or when you want something indulgent without fuss. For another twist on this concept, check out this similar cinnamon roll French toast casserole that highlights easy swaps and shortcuts. Give it a try and see how fast your family asks for seconds.
What is Cinnamon Roll French Toast Casserole?
What exactly is a Cinnamon Roll French Toast Casserole? Imagine someone took classic cinnamon rolls, broke them into pieces, soaked them in a custardy French toast mix, then baked the whole thing into a warm, sticky casserole—sounds like a breakfast love letter, right? Is it French toast? Is it cinnamon rolls? It’s both, and that ambiguity is part of the fun. Maybe it earned its name because every forkful tastes like a cinnamon roll reimagined as breakfast comfort food. After all, as the old saying goes, “the way to a man’s heart is through his stomach.” Feeling curious? Grab the ingredients and give this playful mash-up a go—you’ll see why it’s so addictive.
Why You’ll Love This
This casserole is irresistible for three big reasons:
- Melty, decadent highlight: The combination of soft cinnamon roll dough with a rich egg custard gives you the best of both worlds—pillowy texture inside and a slightly caramelized top that’s pure bliss.
- Cost-saving comfort: Using refrigerated cinnamon rolls and a few pantry staples keeps the price low compared to buying gourmet pastries or dining out, making it a wallet-friendly way to spoil the family.
- Flavor-packed finish: The cream cheese icing adds tangy sweetness that balances the warm cinnamon spice; add nuts or fresh fruit for contrast and texture.
If you enjoy other indulgent breakfast casseroles, you might also like our homemade cinnamon roll casserole, which highlights ways to stretch the recipe for a crowd and swap in seasonal flavors. Ready to bake? Let’s make something delicious.
How to Make: Quick Overview
This recipe is easy and satisfying—no advanced techniques required. You’ll chop the canned cinnamon rolls, whisk a simple egg-milk-cinnamon mixture, pour it over the pieces in a baking dish, and bake until golden and set. The standout element is the creamy icing you make while the casserole bakes; it melts into nooks and crannies for a silky finish. Prep time is about 10 minutes, and baking is 30 to 35 minutes, so total time is roughly 40 to 45 minutes from start to finish.
Ingredients
2 (17.5 oz) cans refrigerated cinnamon rolls (icing reserved)
2 tbsp melted butter (for greasing and drizzling)
4 large eggs (room temperature for best mixing)
1/3 cup milk (any milk; whole milk yields richest texture)
1 tbsp ground cinnamon (for custard)
1 tsp vanilla extract
2 containers reserved cinnamon roll icing (from the cans; use for drizzling and mixing)
1/2 cup powdered sugar (for icing mix)
2 tbsp cream cheese, softened (for icing mix)
1 tbsp milk (for icing mix to thin)
Optional extra icing:
3/4 cup powdered sugar
3 oz cream cheese, softened
1 1/2 tbsp milk (adjust to desired consistency)
Directions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish and drizzle the 2 tbsp melted butter evenly across the bottom.
- Cut each cinnamon roll into sixths and spread the pieces in an even layer in the prepared baking dish so they touch but aren’t overly packed.
- In a medium bowl, whisk together 4 large eggs, 1/3 cup milk, 1 tbsp cinnamon, and 1 tsp vanilla extract until smooth and slightly frothy. Pour this custard evenly over the cinnamon roll pieces, pressing gently so the dough soaks up the liquid.
- Bake for 30–35 minutes, or until the top is golden brown and the center is set but still moist. A toothpick in the center should come out mostly clean with a few moist crumbs.
- While the casserole bakes, combine the 2 containers reserved cinnamon roll icing, 1/2 cup powdered sugar, 2 tbsp softened cream cheese, and 1 tbsp milk in a small bowl. Stir until smooth and creamy. If you want extra icing, mix 3/4 cup powdered sugar, 3 oz softened cream cheese, and 1 1/2 tbsp milk separately to drizzle more liberally.
- Once the casserole is baked, remove from the oven and let rest 5 minutes. Drizzle the prepared icing over the warm casserole so it melts into the crevices. Serve immediately and enjoy.
What to Serve With
Serve this casserole with options that balance its sweetness and add freshness:
- Fresh fruit salad or sliced berries to cut the richness
- Crispy bacon or breakfast sausage for salty contrast
- Greek yogurt or cottage cheese for added protein
- A simple mixed green salad if serving at brunch time
- Coffee, chai tea, or a sparkling citrus mocktail to complement the cinnamon and cream cheese flavors
Top Tips for Perfecting
- Substitute light brown sugar: Add a sprinkle of brown sugar over the pieces before baking for extra caramel notes.
- Timing tweak: If your rolls are very thick, add 5 more minutes of bake time and tent with foil to avoid over-browning.
- Ingredient swaps: Use half-and-half or heavy cream instead of milk for a richer custard. Non-dairy milks work too—almond or oat milk are good choices.
- Flavor boost: Stir a pinch of nutmeg into the custard or fold in 1/2 cup chopped apples or pecans for texture.
- Common mistake to avoid: Don’t over-soak the dough—pour the custard evenly and give it a minute to settle, but avoid pressing the pieces down forcefully, which can make the casserole gummy.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Cover the casserole tightly with plastic wrap if keeping in the original dish.
- Freezing: You can freeze portions wrapped tightly in foil or freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat single servings in the microwave for 30–60 seconds until warm. For best texture, warm slices in a 350°F oven for 8–10 minutes; this helps restore a lightly crisp top. Add extra icing after reheating if needed.
FAQs
Can I make this casserole ahead of time?
Yes. Prepare the casserole through step 3, cover, and refrigerate overnight. Bake the next morning for the same time; you may need an extra 5 minutes.
Can I use homemade cinnamon rolls instead of refrigerated ones?
Absolutely. Use cooled, fully baked cinnamon rolls cut into pieces. Homemade rolls may yield a denser texture but will taste amazing.
Is this recipe freezer-friendly?
Yes. Freeze fully cooled portions in an airtight container for up to 2 months. Thaw overnight before reheating.
How do I prevent the casserole from becoming soggy?
Avoid overcrowding the dish and do not press the dough pieces into the custard. Bake until the center is set and allow a short rest to let excess steam evaporate.
Can I add fruit or nuts to the casserole?
Yes. Fold in diced apples, pears, or chopped pecans before baking for added texture and flavor. Be mindful of added moisture from fruit—slice thinly.
Conclusion
This Cinnamon Roll French Toast Casserole is an effortless way to create a memorable breakfast that’s equal parts cozy and show-stopping—perfect for family mornings or entertaining. With short prep, simple ingredients, and that silky cream cheese icing, it’s easy to see why this recipe becomes a go-to. For the original inspiration and extra variations, take a look at Cinnamon Roll French Toast Casserole – Lemon Tree Dwelling and then come back to customize your own version to share with loved ones.
Cinnamon Roll French Toast Casserole
Equipment
- Baking Dish
- Mixing Bowl
Ingredients
Cinnamon Roll Ingredients
- 2 cans refrigerated cinnamon rolls (17.5 oz each; icing reserved)
- 2 tbsp melted butter (for greasing and drizzling)
- 4 large eggs (room temperature for best mixing)
- 1/3 cup milk (any milk; whole milk yields richest texture)
- 1 tbsp ground cinnamon (for custard)
- 1 tsp vanilla extract
Icing Ingredients
- 2 containers reserved cinnamon roll icing (from the cans; use for drizzling and mixing)
- 1/2 cup powdered sugar (for icing mix)
- 2 tbsp cream cheese (softened for icing mix)
- 1 tbsp milk (for icing mix to thin)
Optional Extra Icing
- 3/4 cup powdered sugar
- 3 oz cream cheese (softened)
- 1 1/2 tbsp milk (adjust to desired consistency)
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish and drizzle the 2 tbsp melted butter evenly across the bottom.
- Cut each cinnamon roll into sixths and spread the pieces in an even layer in the prepared baking dish so they touch but aren’t overly packed.
- In a medium bowl, whisk together 4 large eggs, 1/3 cup milk, 1 tbsp cinnamon, and 1 tsp vanilla extract until smooth and slightly frothy. Pour this custard evenly over the cinnamon roll pieces, pressing gently so the dough soaks up the liquid.
- Bake for 30–35 minutes, or until the top is golden brown and the center is set but still moist. A toothpick in the center should come out mostly clean with a few moist crumbs.
- While the casserole bakes, combine the 2 containers reserved cinnamon roll icing, 1/2 cup powdered sugar, 2 tbsp softened cream cheese, and 1 tbsp milk in a small bowl. Stir until smooth and creamy. If you want extra icing, mix 3/4 cup powdered sugar, 3 oz softened cream cheese, and 1 1/2 tbsp milk separately to drizzle more liberally.
- Once the casserole is baked, remove from the oven and let rest 5 minutes. Drizzle the prepared icing over the warm casserole so it melts into the crevices. Serve immediately and enjoy.
