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Our Cinnamon Roll French Toast Casserole is the perfect overnight French toast casserole for any special morning! Top with a drizzle of icing and some maple syrup for the ultimate breakfast treat!
What is it about a cinnamon roll that gets everyone excited to wake up and dig into breakfast?
For me, it’s the combination of cinnamon and brown sugar topped off with a vanilla glaze. Sorry, but that combo is just hard to beat, which is probably why we love our Cinnamon Roll Cake so much!
Rather than make cake for breakfast, or whip up a batch of made from scratch cinnamon rolls, we went the easy route with this overnight Cinnamon Roll French Toast Casserole! It’s the perfect breakfast casserole for a holiday morning.
Easy to toss together the night before, made with ingredients that you know the family is going to love (like canned cinnamon rolls), and you can bake it up whenever you’re ready!
Pretty sure we’re making this alongside our Amish breakfast casserole for Christmas morning this year. Then we’re covering all bases with a sweet casserole and a savory casserole! Yum!
Ingredient Notes:
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Cinnamon Rolls – You’ll need 2 cans of refrigerated cinnamon rolls. Use the regular, smaller size – not the Grands big cinnamon rolls.
Icing – Save the little cup of icing that comes with the cinnamon rolls. You’ll drizzle it over the top of the casserole before serving.
Butter – You’ll need some melted butter to pour over the cinnamon roll dough.
Milk & Eggs – Milk and eggs are a must for French toast. You can use any variety of milk you like here.
Vanilla Extract – Extra flavor! We add vanilla to just about all baked goods.
Spices – We’re adding in extra cinnamon and a touch of nutmeg to really amp up the flaovr.
Syrup – We drizzle the whole casserole with maple syrup before baking. Be sure to have a bit extra on the side for serving too!
Pecans – Some chopped pecans will add the perfect amount of crunch and nutty flavor to the cinnamon roll casserole!
What We Love About This Recipe:
- This recipe takes your average cinnamon roll to the next level! You’ll love it mixed up with the syrup, icing, and chopped pecans.
- If you’ve got lots of hungry people for breakfast this casserole will feed a crowd.
- You can easily assemble this the night before and just pop it in the oven when you’re ready in the morning. Makes morning so simple.
How to Make French Toast Casserole:
Cinnamon Rolls: Chop the cinnamon rolls into quarters and then toss them in melted butter. Arrange them in a greased 9×13 baking dish.
Mix: Whisk together your eggs, milk, cinnamon, nutmeg, and vanilla until smooth.
Combine: Pour the egg mixture over the cinnamon rolls, drizzle with maple syrup, and sprinkle on the pecans.
Refrigerate: This gets covered tightly and placed in the fridge overnight so that the butter, milk, egg, and seasoning mix can soak into the dough!
Helpful Tip!
Skip the overnight step…
If you don’t want to or just can’t wait overnight, you can still go ahead and bake these right away! It’ll take closer to 30 minutes to bake if it hasn’t been refrigerated!
Bake: In the morning, pop it right in the oven at 375 degrees for about 35-40 minutes.
Icing: When the cinnamon roll French toast casserole has finished baking, remove it from the oven and drizzle with the containers of icing from the cans of cinnamon rolls!
Serve: After icing the casserole you can go ahead and serve it up while it’s still good and hot! This is just about perfect for any breakfast, but it’s just as enjoyable any time of the day!
Your kids are going to FLIP for this cinnamon roll casserole.
FAQs:
You can keep any leftovers stored in an airtight container in the refrigerator for about 4 days. You can reheat them in the oven!
You could but I’m not sure how that would change this recipe. I’d probably stick with the canned stuff just because it is quick, easy, and tastes just as good. You’ll need to experiment if using homemade.
MORE FAVORITE BREAKFAST RECIPES!
- Cinnamon Pancakes – Check out my book to see all my pancake recipes!
- Crockpot Breakfast Casserole
- Low Carb Breakfast Casserole
- Breakfast Cookies
- Mexican Breakfast Casserole
- Air Fryer French Toast
- Breakfast Sliders
Cinnamon Roll French Toast Casserole
Ingredients
- 2 cans cinnamon rolls (18 ounces each)
- ½ cup butter melted
- 6 large eggs
- ¼ cup milk
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ cup maple syrup
- 1 cup chopped pecans
Instructions
- Open the packages of cinnamon rolls and place the icing in the refrigerator. Break apart the cinnamon rolls and cut into 4 pieces each. Place rolls in a large mixing bowl.
- Pour melted butter over the cinnamon rolls and stir to coat.
- Dump cinnamon rolls into a greased 9×13 baking dish.
- In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, and nutmeg until well combined.
- Pour egg mixture over the cinnamon rolls.
- Drizzle with the syrup and sprinkle the pecans over the top.
- Cover tightly and refrigerate overnight or for up to 12 hours.
- Preheat oven to 375 degrees.
- Remove cover from pan and bake for 35 minutes or until cooked through.
- Remove from oven and cool for 10 minutes before drizzling with reserved icing.
- Serve hot.
Mike says
Made this for Christmas breakfast exactly as directed and added raisins. Absolutely delicious!!!
Karly says
I’m sure it was tasty with raisins! Thanks for the review! 🙂
Tali says
We tried this for our Christmas morning breakfast. This will now be our newest tradition for our family. Absolutely delicious!!
Karly says
So glad you enjoyed it! 🙂
Angie says
I can only find 12.5 oz cans of cinnamon rolls in our area. How will other ingredients change in the recipe. I bought 4 cans for 17 people. I’m making this for Christmas morning.
Karly says
The recipe is made for 36 ounces of cinnamon rolls, so you’d be better off using 3 cans of 12.5 ounce rolls instead of 4. If you’re hoping to make a bigger batch, you’ll need to make adjustments both to the rest of the recipe and the size of the pan as I don’t think more would fit in a 9×13.
Angie says
Thanks for your quick reply.
Had I thought to count, I would’ve known that 3-12.5 cans is just a little more than 2- 18 oz. cans. I’ll adjust as needed with the 4th can. I now know the Grand Cinnamon rolls are a 17.5 oz can.
Thanks again.
Natalie says
I have tried this recipe from another post and they did not have you refrigerate overnight. When I baked it the you could taste the eggs and they were basically scrambled egg peices throughout. Have you noticed this when you refrigerate it or do the rolls soak up the egg and milk mixture. Thank you!
Karly says
Hi Natalie! The purpose of refrigerating is so that the bread has time to soak up the egg mixture. It won’t be an issue if you refrigerate. 🙂
Christina L says
This might be a dumb question but do you bake the raw dough in the egg mixture or do you make the buns and then soak them?
Karly says
The cinnamon rolls are raw when they go in the egg mixture and then it all bakes together after refrigerating.
Joel Notgiven says
I tried this and while the idea is different, it was not a success.
Here are all the things I did wrong so for those of you who want to try this, dont make these mistakes!
I didnt have a 9×13 pan so I used a 9×9 which caused the bread to dome up about 3 inches out of the pan. I would have been
better off using 2 pans or halfing the recipe. I also used a convection oven which cooked too fast and overly dried the bread when it domed out of the pan, leaving the bottom
extremely moist & of questionable done-ness. So dont use a convection oven. Last, I used regular Pilsbury cinnamon rolls making sure to get the ones that said “Made with real cinnamon”(seriously!? there were some with artificial flavoring, seriously!?). I outgrew my fondness for commercial cinnamon rolls a couple of decades ago. They just dont have enough butter, brown sugar and cinnamon inside the roll where it should be. Cinnabon brand rolls might have been a better choice but were (as with all Name brand products) more expensive. I most likely will not try this again (was so looking fwd to having french toast that day) but if I do I will make sure to avoid my previous mistakes! Now you can avoid them as well!
Karly says
Hi Joel! Sorry this didn’t work for you – if you try again, be sure to follow the recipe and I’m sure you’ll enjoy it more.
Barb Becker says
I haven’t made this recupe but would like to know if I could use my homemade cinnamon rolls that I have in the freezer? They are not frosted but could put frosting on them.
Karly Campbell says
Hi Barb! I haven’t tried this with homemade cinnamon rolls, so I’m not sure how well it would turn out.
Debi says
Not to appear stupid, but there is a mention of syrup, then a mention of icing. I know the icing comes with the cinnamon rolls, but is that what you mean by syrup. Since the last line says to use remaining icing…. Just a little confused. Thanks!
Karly says
Hi Debi! You don’t sound stupid at all. 🙂 The maple syrup gets poured over the unbaked casserole just before refrigerating in step 7. The icing from the pack of cinnamon rolls is drizzled over just before serving. You could use syrup instead of the icing if you prefer. You really can’t mess this up. 🙂
Juda says
Has anyone baked this the night before and warmed in the morning?
Janice Bradsher says
This looks so delicious! I can’t wait to try it. I love cinnamon.
Cynthia Johnson says
How can I cook this in a Toaster Oven? I don’t use my stove or oven. I would have to use a much smaller pan.
Karly says
I really have only tried this as directed, so I can’t say.
Lori says
Looks amazing…gonna try it. What is the receipe for the icing though
Ivory says
My son love, love, love cinnamon rolls. this recipe looks amazing . Must make soon.
Jenn Davis says
Oh WOW!! This look amazing!
GrammyPat says
Any idea if I can do this in Cast iron Dutch oven for our Mountain Man Rendevouz??
Bernard Ber says
What a really nice way to make french toast. Thanks for sharing this interesting idea.
Karly says
Hope you give it a try! 🙂