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Cinnamon roll French toast casserole is one of our GO-TO overnight breakfast casseroles! It’s not just for special occasions or holidays, either, although we love it for Christmas. We enjoy this casserole whenever we crave Cinnamon Rolls and want something a bit easier.
Rhodes does all of the work, so you don’t have to! Simply quarter the rolls and add the egg mixture. It’s prepped in 15 minutes and then chilled overnight for a no-fuss morning!
Drizzle the icing on top, and you have one FABULOUS breakfast favorite!
Try more of our favorite breakfast casseroles, such as Blueberry French Toast Casserole, Eggs Benedict Casserole, and French Toast with Cream Cheese.
Why we think you’ll love it:
- Just minutes of effort. This casserole is assembled in only 15 minutes, then just chill and bake!
- A stress-free morning. The prep is done the night before; simply pop it in the oven for an easy hot breakfast or brunch!
- Fabulous flavor. Enjoy all of the delicious flavors of cinnamon rolls in one easy casserole.
Cinnamon Roll French Toast Casserole Ingredients and Substitutions
- 1 (36.5-ounce) package frozen cinnamon rolls – We used frozen Rhodes Cinnamon Rolls, but you can easily use 2 tubes of refrigerated Pillsbury Cinnamon Rolls.
- 4 large eggs
- 1 cup milk – The higher the fat content in the milk, the better. We use whole milk, but half-and-half works as well.
- 3 tablespoons sugar
- 1½ teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- cream cheese frosting (included in the cinnamon roll package) – or homemade Cream Cheese Icing or Maple Syrup
- optional toppings – pecans or walnuts, raisins, or blueberries
How to Make Cinnamon Roll French Toast Casserole
- CINNAMON ROLL LAYER. Coat a 9×13-inch casserole dish with non-stick cooking spray. Cut the 12 frozen cinnamon rolls into quarters, and evenly spread them into the bottom of the baking dish.
- The frozen rolls may need to sit at room temperature for 30- 40 minutes before you can quarter them with kitchen shears or a sharp knife.
- EGG MIXTURE. In a medium bowl, combine eggs, milk, sugar, vanilla, cinnamon, and nutmeg. Whisk and pour the egg mixture over the cinnamon roll pieces. Cover the baking dish with plastic wrap and refrigerate overnight (at least 6-8 hours, up to 24 hours). Rolls will begin to thaw and rise.
- BAKE. Preheat oven to 375°F. Remove the plastic wrap. If the custard settles at the bottom of the pan, gently fold the custard back into the rolls. Bake the casserole for 35-40 minutes or until the rolls are golden brown on top.
- SERVE. Remove from oven and frost the top of the casserole with the cream cheese icing from the cinnamon roll package (if desired). You can also top it with your favorite syrup, like Maple Syrup or Buttermilk Syrup.
Kristyn’s Recipe Tips
- We like to use frozen Rhodes Cinnamon Rolls, but 2 cans of refrigerated Pillsbury Cinnamon Rolls can be used. Cut each roll into 8 pieces, place them in the baking dish, and pour the egg custard over the top. Bake at 375°F for 25-30 min.
- For a creamier casserole, use whole milk or half and half, but a lower-fat milk can also be used.
- We love to sprinkle in some chopped nuts or mix in blueberries when we have them.
Cinnamon Roll French Toast Casserole
Equipment
Ingredients
- 1 (36.5-ounce) package frozen cinnamon rolls, 12 rolls cut into quarters
- 4 eggs
- 1 cup milk
- 3 tablespoons sugar
- 1½ teaspoons vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- cream cheese frosting, from cinnamon roll package
Instructions
- Coat a 9×13-inch baking dish with non-stick cooking spray. Cut the frozen cinnamon rolls into quarters, and spread them evenly into the bottom of the baking dish.
- The frozen rolls may need to sit at room temperature for 30- 40 minutes before you can quarter them with kitchen shears or a sharp knife.
- In a medium bowl, combine the eggs, milk, sugar, vanilla, cinnamon, and nutmeg. Whisk and pour over the cinnamon roll pieces. Cover the baking dish with plastic wrap and refrigerate overnight (at least 6-8 hours, no more than 24 hours). Rolls will begin to thaw and rise.
- If the custard settles at the bottom of the pan, gently fold the custard back into the rolls before baking.
- Preheat oven to 375°F. Remove the plastic wrap and bake for 35-40 minutes or until the rolls are golden brown on top.
- If the top is browning before the middle is baked, tent it with foil for the remainder of the baking time.
- Remove from oven and frost with the cream cheese frosting from the cinnamon roll package (if desired). You can also top with your favorite syrup.
Video
Notes
- We like to use frozen Rhodes Cinnamon Rolls, but 2 cans of refrigerated Pillsbury Cinnamon Rolls can be used. Cut each roll into 8 pieces, place them in the baking dish, and pour the egg custard over the top. Bake at 375°F for 25-30 min.
- For a creamier casserole, use whole milk or half and half, but a lower-fat milk can also be used.
- We sprinkle in some chopped nuts or mix in blueberries when we have them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
You will need 2 tubes of Pillsbury Cinnamon Rolls. Cut each roll into 8 pieces, place them in the baking dish, and pour the egg custard over the top. Do NOT mix. Since these rolls don’t need to thaw or rise in the fridge, they can go straight into the oven. Bake at 375°F for 25-30 min.
Store leftover baked French toast casserole in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 3 months.
Complete The Meal
Sides
Breakfast Potatoes Recipe
30 mins
Scrambled Eggs
9 mins
Bacon in the Oven
23 mins
Fruit Salad Recipe
1 hr 20 mins
Drinks
Hot Chocolate Recipe
8 mins
Kale Smoothie
5 mins
Strawberry Banana Smoothie
10 mins
Orange Juice Smoothie
5 mins
Cinnamon Roll Breakfast Ideas
Collections
This recipe was originally published May 2017.
For more great recipes from Erin head on over to Delightful E Made.
Brought this for an office pitch in and everyone one loved it. Super easy. It’s a keeper!
Woohoo!! Glad it was a hit! Thank you!
I like it
After the ingredients sat in the fridge overnight, when I baked it the egg was just a layer on the bottom. I was thinking that next time I could stir it right before I put it in the oven but I wanted to ask someone who might know if stirring it would ruin the rise the rolls had overnight. It just didn’t look very appetizing to have a layer of what looked like scrambled eggs under the french toast.
What do you think?
Amazing!
Can I substitute half and half for the milk?