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Overnight Cinnamon Roll Casserole

Dishes like this Overnight Cinnamon Roll Casserole are the sort of make-ahead brunch treats that makes life super sweet. Lightly toasted rolls are cubed and smothered in a rich sweet cinnamon spiced egg custard. Once assembled, pop them into the fridge to chill overnight. After baking slather with a rich cream cheese frosting for the cherry on top.

Overnight Cinnamon Roll Casserole

Overnight Cinnamon Roll Casserole

It’s no wonder make-ahead casseroles are so popular. I love them too, as assembling dishes in advance gives me the opportunity to plan and prep ahead of time. These re likely the same reasons you love them, right? Then, there’s my love of pretty much anything enhanced with fragrant cinnamon. To me, the smell of a dish baking that includes cinnamon is darn near intoxicating. It just makes me feel warm and fuzzy inside.

Overnight Cinnamon Roll Casserole

Overnight Cinnamon Rolls

These overnight cinnamon rolls become pretty and puffed while baking due to the rich egg custard. After resting for a few minutes, they do settle a bit. This is completely normal so, don’t panic when you see it happen. The custard is so rich and just like my Pull Apart Cinnamon Breadsticks,  Cinnamon Roll Bread and Cinnamon Roll French Bread this recipe is a regular rotation on our weekend brunch menu. Checkout You may also like to try these  Cinnamon Roll Pops from Copykat.com.


Overnight Cinnamon Roll Casserole

Overnight Cinnamon Roll Casserole

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Helpful Kitchen Items:

Overnight Cinnamon Roll Casserole

Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Keyword: overnight-cinnamon-roll-casserole
Servings: 10 servings
Calories: 303kcal


  • 1 12 oz package Brown and Serve Rolls cubed and toasted
  • 1 Tbsp butter softened
  • 2 cups half and half
  • 6 large eggs
  • 2/3 cup granulated sugar
  • 3 Tbsp brown sugar
  • 2 tsp pure vanilla extract
  • 2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/3 cup powdered sugar
  • 1/4 cup heavy cream
  • 2 Tbsp spreadable cream cheese softened


  • Cube the brown and serve rolls and arrange on a parchment lined baking sheet. Toast in the oven under the broiler for 5 minutes or until lightly golden. Set aside to cool and leave to dry.
  • To assemble, liberally brush a 10-inch cast iron skillet or similar with butter. Arrange toasted bread cubes in the skillet. 
  • In a large mixing bowl, whisk together the half and half, eggs, sugar, brown sugar, vanilla, cinnamon and nutmeg until fully combined. Pour evenly over the bread. Cover with plastic wrap and chill overnight.
  • To bake: Uncover casserole and allow to sit on counter for 15 minutes. Preheat the oven to 350°F.  
  • Bake for 40-50 minutes until puffed and top is crusty and golden.
  • Meanwhile in a small mixing bowl whisk together the powdered sugar, cream and cream cheese until smooth.
  • Remove from oven and rest for 5 minutes to allow casserole to settle, then frost. Slice into wedges and serve.


Serving: 1serving | Calories: 303kcal | Carbohydrates: 38g | Protein: 8g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 229mg | Potassium: 121mg | Fiber: 1g | Sugar: 22g | Vitamin A: 496IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
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