Cream Cheese Cinnamon Roll Casserole

Soft, fluffy cinnamon-roll pieces baked in a rich custard with a creamy cheesecake-style filling, then finished with a warm vanilla glaze. It’s wonderfully gooey in the center, golden on top, and perfect for breakfast or brunch.

 Ingredients

For the Cinnamon Roll Casserole

• 2 cans refrigerated cinnamon rolls, 8-count each
• 4 large eggs
• 1 cup whole milk
• ½ cup heavy cream
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons melted butter

For the Cream Cheese Filling

• 8 oz (225 g) cream cheese, softened
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream or milk

For the Cinnamon Topping

• 3 tablespoons butter, melted
• ¼ cup packed brown sugar
• 1 teaspoon cinnamon

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 tablespoon heavy cream
• ½ teaspoon vanilla extract
• Pinch of salt

👩‍🍳 Instructions

1. Prepare the cinnamon rolls

Preheat the oven to 350°F (175°C).

Lightly grease a 9 × 13-inch baking dish.

Remove the cinnamon rolls from their packages and cut each roll into about 6–8 pieces.

Arrange half of the cinnamon roll pieces across the bottom of the baking dish.

2. Make the cream cheese filling

Beat the softened cream cheese and powdered sugar until smooth.

Add vanilla and heavy cream.

Beat until creamy and easy to spread.

Drop spoonfuls of the cream cheese mixture over the cinnamon roll pieces.

Gently spread it into an even layer as much as possible.

Add the remaining cinnamon roll pieces over the top.

3. Make the custard

In a bowl, whisk together:

• Eggs
• Milk
• Heavy cream
• Granulated sugar
• Vanilla
• Cinnamon
• Salt

Whisk until completely combined.

Slowly pour the custard evenly over the cinnamon roll pieces.

Press down gently with a spatula or the back of a spoon so the bread absorbs some of the custard.

4. Add the cinnamon topping

Mix the melted butter, brown sugar and cinnamon together.

Drizzle or spoon the mixture over the top of the casserole.

5. Bake

Cover loosely with foil and bake for 25 minutes.

Remove the foil and continue baking for another 20–25 minutes, until the top is golden brown and the center is set.

The casserole should be puffed and slightly soft in the middle but not liquid.

Let it rest for 10–15 minutes before serving.

🍶 Make the Glaze

Whisk together powdered sugar, milk, heavy cream, vanilla and salt until smooth.

For a thinner drizzle, add a few drops of milk.

For a thicker glaze, add a little more powdered sugar.

Drizzle generously over the warm casserole just before serving.

For the gooey look, you can add some glaze while the casserole is warm and reserve extra for individual servings.

✨ Tips for the Best Cinnamon Roll Casserole

• Don’t pour all the custard into one spot—distribute it evenly.
• Let the casserole sit for 5–10 minutes before baking if you want the cinnamon rolls to absorb more custard.
• Keep the casserole covered during the first part of baking so the center cooks without the top becoming too dark.
• Let it rest before cutting so the cream cheese layer can set slightly.
• Serve warm for the softest, creamiest texture.

🍎 Delicious Add-Ins

Try adding:

• ½ cup chopped pecans or walnuts
• ½ cup diced apples
• Raisins
• Chopped strawberries
• Blueberries
• Mini chocolate chips
• A drizzle of caramel sauce

🥜 Nut & Allergy Information

• Nuts: No nuts are required. Pecans or walnuts are optional.
• Dairy: Contains cream cheese, milk, heavy cream and butter.
• Eggs: Contains eggs.
• Gluten: Refrigerated cinnamon rolls generally contain wheat.
• Soy: Some packaged cinnamon rolls may contain soy.
• For food allergies, check the cinnamon-roll packaging and all packaged ingredients for allergen and cross-contact information.

❓ Q&A

Can I prepare this the night before?
Yes. Assemble the casserole, cover tightly and refrigerate overnight. Bake the next morning, adding approximately 5–10 minutes to the baking time.

Can I use homemade cinnamon rolls?
Absolutely. Use approximately 16 small cinnamon rolls or enough to fill the baking dish.

Can I use the icing that comes with the cinnamon rolls?
Yes! Warm the packaged icing slightly and drizzle it over the casserole. You can also use the homemade glaze for a richer finish.

Why is my casserole soggy in the middle?
It may need additional baking time. The center should be set rather than liquid. Baking dishes can vary in depth, so give it another 5–10 minutes if needed.

Can I use half-and-half instead of heavy cream?
Yes. Half-and-half works very well in both the custard and cream cheese filling.

Can I add fruit?
Yes. Diced apples are especially delicious with the cinnamon flavor. Blueberries or strawberries also work beautifully.

How should I store leftovers?
Cover and refrigerate for up to 3 days.

How do I reheat it?
Warm individual portions in the microwave for about 20–30 seconds, or reheat the entire casserole in a 300°F (150°C) oven until warmed through.

Can I freeze it?
Yes. Cool completely, portion it, wrap well and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently.