About This Recipe

Cinnamon Roll French Toast Casserole is what happens when two beloved breakfast foods merge into one impossible-to-resist dish. Canned cinnamon rolls are cut up, soaked overnight in a rich vanilla-cinnamon custard, baked until puffed and golden, then drowned in both the included icing AND a homemade cream cheese glaze. It's the breakfast everyone requests every Thanksgiving and Christmas morning — and the best part is that you make it the night before.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • Prep it the night before — morning just means bake and eat
  • Double cream cheese glaze — from the can PLUS homemade — pure decadence
  • Feeds a crowd of 8 from one pan — perfect for holidays
  • The most-pinned Thanksgiving and Christmas morning breakfast every year

Cinnamon Roll French Toast Casserole

Cinnamon Roll French Toast Casserole
15 min
Prep
45 min
Cook
1 hr (+ overnight)
Total
8
Servings
⭐ 4.9
Rating
520
Calories

Ingredients

  • 2 cans (16oz each) refrigerated cinnamon rolls with icing
  • 6 large eggs
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (120ml) whole milk
  • 3 tbsp maple syrup
  • 2 tsp vanilla extract
  • 1.5 tsp cinnamon
  • 1/4 tsp nutmeg
  • For cream cheese glaze: 4oz cream cheese softened, 1 cup powdered sugar, 3 tbsp milk, 1 tsp vanilla
  • Optional toppings: chopped pecans, maple syrup drizzle

Instructions

  1. 1Prep the casserole dish Grease a 9x13 baking dish generously with butter. Cut each cinnamon roll into quarters and spread evenly in the dish. Re...
  2. 2Make the custard Whisk eggs, heavy cream, milk, maple syrup, vanilla, cinnamon, and nutmeg until completely combined and smooth....
  3. 3Soak overnight Pour the custard evenly over the cinnamon roll pieces, pressing gently to ensure every piece is coated. Cover with plast...
  4. 4Bake Remove from fridge 30 minutes before baking. Preheat oven to 375°F (190°C). Bake uncovered for 40-45 minutes until deepl...
  5. 5Make cream cheese glaze Beat softened cream cheese until smooth. Mix in powdered sugar, milk, and vanilla until you have a pourable glaze consis...
  6. 6Glaze and serve Drizzle both the reserved icing from the cans AND the cream cheese glaze over the hot casserole. Top with pecans and ext...

Ingredients

2 cans (16oz each) refrigerated cinnamon rolls with icing 6 large eggs 1/2 cup (120ml) heavy cream 1/2 cup (120ml) whole milk 3 tbsp maple syrup 2 tsp vanilla extract 1.5 tsp cinnamon 1/4 tsp nutmeg For cream cheese glaze: 4oz cream cheese softened, 1 cup powdered sugar, 3 tbsp milk, 1 tsp vanilla Optional toppings: chopped pecans, maple syrup drizzle

Step-by-Step Instructions

  1. 1

    Prep the casserole dish

    Grease a 9x13 baking dish generously with butter. Cut each cinnamon roll into quarters and spread evenly in the dish. Reserve the icing packets for later.

  2. 2

    Make the custard

    Whisk eggs, heavy cream, milk, maple syrup, vanilla, cinnamon, and nutmeg until completely combined and smooth.

  3. 3

    Soak overnight

    Pour the custard evenly over the cinnamon roll pieces, pressing gently to ensure every piece is coated. Cover with plastic wrap and refrigerate overnight, or minimum 2 hours.

  4. 4

    Bake

    Remove from fridge 30 minutes before baking. Preheat oven to 375°F (190°C). Bake uncovered for 40-45 minutes until deeply golden brown and center is set — it should not jiggle.

  5. 5

    Make cream cheese glaze

    Beat softened cream cheese until smooth. Mix in powdered sugar, milk, and vanilla until you have a pourable glaze consistency.

  6. 6

    Glaze and serve

    Drizzle both the reserved icing from the cans AND the cream cheese glaze over the hot casserole. Top with pecans and extra maple syrup. Serve immediately.

Pro Tips

🏆 Chef Tips
  • The overnight soak is the magic — the custard fully absorbs into every piece for bread pudding-like richness.
  • Let the dish sit at room temperature 30 minutes before baking — cold glass in a hot oven can crack.
  • If the top browns too fast, tent with foil for the last 15 minutes.
  • Add the glazes while it's still hot — they melt slightly and seep into every crevice.

Frequently Asked Questions

Minimum 2 hours soaking is needed. Overnight is much better — more custard absorbs into the rolls for a richer result.
Yes — use 8 homemade rolls, slightly stale for better absorption. Day-old rolls work even better than fresh.
A standard 9x13 inch baking dish is essential. Smaller dishes will overflow; the casserole needs the room to puff up.
Diced apples or pears work beautifully — toss with a little cinnamon and sugar, layer between the cinnamon roll pieces before adding custard.

Nutrition Per Serving

520
Calories
10g
Protein
72g
Carbs
22g
Fat
1g
Fiber
38g
Sugar
680mg
Sodium
10g
Sat. Fat