A super easy breakfast casserole recipe made with canned cinnamon rolls and a cinnamon/nutmeg custard. Country Style Cinnamon Roll Bake is a simply delicious morning treat that can be assembled and baked in your oven in just 30 minutes!
Country Style Cinnamon Roll Bake Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We?? 🙂
Cinnamon rolls (and anything that has to do with cinnamon rolls!) are something that everyone seems to love. After all, what’s not to enjoy when you’ve got a tender cinnamon bun in front of you, just loaded with a sweet cinnamon filling and slathered with powdered sugar icing??
Once, when teaching a cinnamon roll class, I asked each person what their previous experience had been with making cinnamon rolls up to that point, and also what they wanted to overcome or accomplish.
Their answers ranged from “my dough won’t raise” to “the cinnamon roll texture is tough” to “my cinnamon rolls flatten out too much after I bake them”.
But then, a little man in the back of the class said “I’m just here because I want to learn how to make cinnamon rolls better than my neighbor does!” Apparently, his entire goal for the class was to out-do that neighbor lady; I never did find out whether he accomplished that or not, but I sure hope so.
Country-Style Cinnamon Roll Bake is super versatile.
If you’re a cinnamon roll lover like I am, you will want to make this quick and easy cinnamon roll breakfast casserole for so many different occasions – the church breakfast, Sunday morning before church, or even for afternoon coffee with friends. I really like how versatile it is.
My guys are big breakfast eaters and right from the get-go this recipe was wildly popular. It’s also a hit for us moms since it literally takes just 5 minutes (and only 6 ingredients) to assemble….then right into the oven it goes.
We also love these Tik Tok Cinnamon Rolls with Heavy Cream and this Sheet Pan French Toast Bake, since it’s loaded with cinnamon like this breakfast bake is, plus it’s also a one-pan meal. And Honey Bun Cake is a super moist coffee cake that you can make with or without pecans.
Things to Love About This Recipe –
- It’s moist and tender – kind of like a cross between bread pudding and French toast consistency.
- Just 6 ingredients required.
- Who doesn’t usually have a can of cinnamon rolls in the fridge?
What Ingredients Do I Need to Make Cinnamon Roll Breakfast Casserole? Just 6!
- Canned cinnamon rolls
- Heavy cream
- Eggs
- Cinnamon
- Nutmeg
- Pure maple syrup
How to Make Country-Style Cinnamon Roll Bake in 5 Easy Steps
- Preheat the oven to 350 degrees F.
- Using your kitchen shears, unroll the cinnamon rolls and cut each one into 6 bite-size pieces and place into a greased 9-inch baking dish.
- In a small bowl, combine the cream, eggs, cinnamon, nutmeg and half of the pure maple syrup; pour this mixture over the cinnamon rolls in the baking dish.
- Bake the breakfast casserole for 25-30 minutes, uncovered, until a knife inserted into the center comes out clean.
- Warm the maple syrup and drizzle it over the breakfast casserole, followed by drizzling the warmed icing (that came with the can of cinnamon rolls) on top; serve at once.
Easy Recipe Tips for Making Cinnamon Roll Breakfast Casseroles –
- Cut the cinnamon rolls into bite-size pieces instead of quarters to help them bake faster and also so they are easier to eat.
- Let your cream and eggs sit at room temperature for 30 minutes or so before combining – this will also help the cinnamon roll breakfast casserole bake more quickly.
- Chopped pecans or walnuts can also be sprinkled over the top of casserole before baking it to add some crunch, if desired. Or, combine the warm icing (that comes with the cinnamon rolls) with the chopped nuts and add them at that the end while the breakfast bake is still warm.
- Pure maple syrup isn’t the same thing as pancake syrup. Pure maple syrup is the real deal – it’s maple tree sap that’s boiled down into a thick consistency and is much more concentrated in flavor. Pancake syrup, on the other hand, is made from corn syrup and maple flavoring. I use pancake syrup in a pinch, though, and it actually works pretty darn well.
More Favorite Breakfast Recipes to Enjoy –
- 1-Hour Cinnamon Rolls With Maple Frosting
- Chocolate Peanut Butter Chip Muffins
- Baked Pumpkin Spice Cake Donuts
- Cherry Coffee Cake with Warm Powdered Sugar Glaze
- Super Moist Chocolate Chocolate Chip Muffins
- Glazed Cranberry Walnut Crescent Rolls
- Honey Bun Cake
- Sheet Pan French Toast Bake
- Homemade Jumbo Cinnamon Rolls…..The Easy Way!
Printable Country-Style Cinnamon Roll Bake Recipe
Country-Style Cinnamon Roll Bake
Ingredients
- 12 oz. can refrigerated cinnamon rolls
- 1/3 cup cream may substitute half and half or evaporated milk
- 2 large eggs
- 3/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/4 cup pure maple syrup divided use
Instructions
- Preheat the oven to 350ºF. Spray a 9×9 casserole dish with non-stick baking spray.
- Open the cinnamon roll tube; reserve the frosting. Cut each cinnamon roll in half, then cut each half into 3 pieces. Place the cinnamon roll pieces evenly into the prepared baking dish. .
- In a mixing bowl, whisk together the cream, eggs, cinnamon, nutmeg, and 2 Tbs. maple syrup until well combined; pour the egg mixture over the cinnamon rolls; drizzle with the remaining 2 Tbs. of syrup over the top.
- Bake for 30 minutes or until the top is lightly golden brown. Warm the reserved frosting for 5-10 seconds in the microwave, then drizzle over the warm cinnamon roll casserole. Serve at once.
Notes
- Cutting the cinnamon rolls into bite-size pieces instead of quarters helps them bake faster and also easier to eat.
- Let your cream and eggs sit at room temperature for 30 minutes or so before combining – this will also help the cinnamon roll breakfast casserole bake more quickly.
- Chopped pecans or walnuts could also be sprinkled over the top of casserole before baking it to add some crunch, if desired. Or, you could combine the warm icing (that comes with the cinnamon rolls) with the chopped nuts and add them at that point.
- Pure maple syrup isn’t the same thing as pancake syrup. Pure maple syrup is the real deal – it’s maple tree sap that’s boiled down into a thick consistency and is much more concentrated in flavor. Pancake syrup, on the other hand, is made from corn syrup and maple flavoring.
Nutrition
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Let’s Get You Cookin’,
Chef Alli
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I don’t usually have cream on hand in the fridge—could I substitute canned evaporated milk or 1/2&1/2? Or just plain milk?
Thanks!
Hi Min –
Good grief! What a dork I am! I usually always have cream in the fridge for my coffee, so I didn’t even think about another option….aarrrggghhhh. Yes, you can totally use evaporated milk (which we should all have in our pantry, right?) or half and half – either one will work absolutely fine. Thanks for asking this question – I will certainly make that adjustment to the recipe since others will want to know that as well.
Thanks a bunch,
Chef Alli