Cinnamon Roll Casserole

I made this for the Wesley Foundation students this past Sunday, as well as a hashbrown and sausage breakfast casserole (and that recipe will be coming up next).  It was a MAJOR hit and was consumed faster than you can say, “Alleluia.”  Enjoy it!

Cinnamon Roll Casserole  


  • Pam
  • 2 cans Pillsbury refrigerated flaky cinnamon rolls with butter cream icing
  • 6 eggs
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla
  • 1 cup lite maple syrup (optional)
  • 1/2 cup whipping cream


  • Icing from cinnamon roll package


  • Heat oven to 375 degrees. Pam a 13×9-inch glass baking dish. Separate each can of dough into 6 rolls; set icing aside. Cut each roll into 8 pieces, place pieces over butter in dish.
  • In medium bowl beat eggs.
  • Beat in cream, cinnamon and vanilla until well blended.
  • Gently pour over roll pieces. Drizzle with 1 cup lite syrup.  (Syrup is optional)
  • Bake uncovered 20 to 28 minutes or until golden brown
  • Cool 10 minutes.
  • Meanwhile, remove covers from icing; microwave on Medium (50%) power for 10 to 15 seconds or until drizzling consistency.
  • Drizzle icing over top.

Recipe and image from


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