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Easy Christmas Morning Overnight Cinnamon Roll Casserole

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This overnight cinnamon roll casserole is the perfect Christmas morning breakfast. Assemble it the night before, pop it in the oven while the coffee brews, and enjoy a warm, gooey, custard-like treat that tastes like you spent hours on it.

Ingredients

Scale
  • 2 cans (12.4 oz each) Pillsbury Grands! Cinnamon Rolls with Cream Cheese Icing
  • 1 cup heavy cream
  • 3 large eggs, room temperature
  • ¼ cup unsalted butter, melted
  • ¼ cup packed brown sugar (light or dark)
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • ½ cup chopped pecans (optional)
  • ¼ cup raisins (optional)

Instructions

  1. Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Open both cans of cinnamon rolls and set the icing packets aside. Cut each roll into quarters using a sharp knife or kitchen shears.
  3. Scatter the cut cinnamon roll pieces evenly in the prepared dish. Do not press them down; leave space between pieces.
  4. In a large mixing bowl, whisk together heavy cream, eggs, melted butter, brown sugar, cinnamon, vanilla extract, and salt until fully incorporated and sugar is dissolved (about 30 seconds).
  5. Slowly pour the cream mixture evenly over the cinnamon roll pieces. Tilt the dish gently to help the liquid spread. If using, sprinkle pecans and raisins on top.
  6. Cover the dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 6 hours, up to 24 hours (8-12 hours is ideal).
  7. When ready to bake, preheat oven to 350°F (175°C). Remove dish from refrigerator and let sit while oven heats (about 15 minutes).
  8. Bake uncovered for 25-30 minutes, until edges are golden brown and center is set but slightly jiggly. A toothpick inserted in center should come out with moist crumbs but no raw batter.
  9. Let casserole cool for 5 minutes. Microwave reserved icing packets for 10-15 seconds to loosen, then drizzle evenly over the top.
  10. Serve warm, within 15-20 minutes of coming out of the oven.

Notes

Don’t over-soak the rolls; 8-12 hours is ideal. Cut rolls evenly to ensure even cooking. If top browns too quickly, tent with foil for last 5-7 minutes. Let casserole rest 5 minutes before serving. For a crowd, double the recipe and use two 9×13 dishes.

Nutrition

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

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