Center of a Cinnamon Roll” Pull-Apart Bake casserole
Soft, gooey, custardy bites—every spoonful tastes like the best part of a cinnamon roll.
This pull-apart bake is made by cutting cinnamon rolls into small pieces, coating them in extra cinnamon-sugar, soaking them in a rich vanilla custard, and baking until fluffy and gooey. Perfect for dessert, brunch, or make-ahead breakfast.
Ingredients (Serves 6–8)
Dough Base
- 2 cans refrigerated cinnamon roll dough (with icing included)
(about 16–18 rolls total)
Extra Cinnamon Coating (for that “center” flavor)
- 3 tbsp unsalted butter, melted
- ⅓ cup brown sugar (light or dark)
- 1½ tsp ground cinnamon
- 1 tsp vanilla extract
Custard Soak
- ¾ cup heavy cream
(or whole milk / half-and-half) - 2 large eggs
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
Cream Cheese Glaze (Highly Recommended)
- 115 g (4 oz) cream cheese, softened
- ½ cup powdered sugar
- 2–3 tbsp milk or cream
- ½ tsp vanilla extract
Instructions (Step-by-Step)
1. Preheat & Prepare
- Preheat oven to 180°C / 350°F
- Grease a medium baking dish (8×8 or similar)
2. Cut the Dough
- Remove cinnamon rolls from packaging
- Cut each roll into 4–6 bite-size pieces
(smaller pieces = more “center” texture)
3. Cinnamon Sugar Coating
- In a bowl, mix melted butter, brown sugar, cinnamon, and vanilla
- Toss dough pieces until fully coated
4. Assemble
- Spread coated dough evenly in baking dish
5. Make Custard
- Whisk cream, eggs, sugar, vanilla, and salt
- Slowly pour evenly over dough pieces
- Gently press down so liquid absorbs
6. Bake
- Bake uncovered for 25–35 minutes
- Top should be golden, center soft and slightly gooey
- If browning too fast, loosely cover with foil
7. Glaze
- Beat cream cheese until smooth
- Mix in powdered sugar, vanilla, and milk
- Drizzle over warm bake
- Add included cinnamon roll icing if desired (extra indulgent!)
8. Rest
- Let sit 5–10 minutes before serving
- Texture becomes extra custardy and soft
Serving Ideas
- Serve warm with coffee or milk
- Add vanilla ice cream for dessert
- Dust with powdered sugar if skipping glaze
Nutrition Information (Approx. per serving)
- Calories: 420–480 kcal
- Protein: 8–10 g
- Carbohydrates: 52–58 g
- Fat: 22–26 g
- Sugar: 30–35 g
(Varies by dough brand and glaze amount)
Nut & Allergen Information
Contains:
- Dairy: Butter, cream, cream cheese
- Eggs: Custard
- Wheat / Gluten: Cinnamon roll dough
May Contain (Brand-Dependent):
- Tree nuts or peanuts (some store-bought doughs may contain traces due to shared facilities)
Nut-Free Tips:
- Use cinnamon roll dough labeled nut-free
- Avoid specialty or flavored rolls
- Always check packaging if serving allergy-sensitive guests
Q & A
Q1: Can I make this the night before?
Yes! Assemble everything, cover tightly, and refrigerate overnight. Bake fresh in the morning.
Q2: How do I keep it super gooey?
- Don’t overbake
- Use heavy cream instead of milk
- Cut dough into smaller pieces
Q3: Can I use homemade dough?
Absolutely. Use sweet yeast dough, cut into small balls, and proceed as written.
Q4: Can I freeze it?
- Freeze unbaked (without custard) or
- Freeze baked without glaze
- Thaw overnight and warm before serving
Q5: Can I make it less sweet?
Yes:
- Reduce brown sugar to ¼ cup
- Skip extra icing
- Use plain glaze only
Q6: Can I add toppings?
Optional add-ins:
- Raisins
- Mini chocolate chips
- Orange zest
(avoid nuts if allergies apply)
