Cinnamon Roll Breakfast Bake
- 16 hours ago
- 3 min read
Cinnamon Roll Casserole- This sweet and savory casserole swaps biscuits for cinnamon rolls making the perfect brunch dish.
May 8, 2026 by Nicole Collins
Today, we’re making a Cinnamon Roll Casserole!
Guys, I’ve been trying to get this recipe to you since Christmas! In fact, if you follow me on TikTok (which if you’re not, you totally should), you’ve already seen this recipe. But we all know things don’t always go as planned, so one new oven and 4 casseroles later, it’s finally time.
And, it’s just in time for Mother’s Day. How about that!
You guys remember a couple years ago when bubble bakes were all the rage? You’d basically add cut up biscuits to toss in a casserole dish, cover them with an eggy custard, and they’d magically “bubble” up and bake into these pillowy little puffs scattered around the breakfast casserole. Well, that’s exactly the same concept we’re going for here. Except we’re giving the casserole sweet and savory vibes today!
This one actually comes together SO easily. And, it starts with a can of cinnamon rolls. If there’s one thing I’ve learned in all my times making this casserole, it’s that all cinnamon rolls are not the same. First off, we want to use the regular sized rolls that come 8 to a can, not 5 or 6. Second of all, I’ve found that Aldi brand cinnamon rolls do not work in this casserole. I have no idea why, but they don’t rise. So, I’d recommend sticking to good ol’ Pilsbury. They’ve working perfectly every time.
We’re going to cut each uncooked cinnamon roll into quarters, then sprinkle them over the bottom of a casserole dish. Next, we’ll top them with a sprinkle of cooked and crumbled sausage as well as some shredded cheddar cheese (bonus points for freshly shredded). Then, we’ll finish it off by evenly pouring over a mixture of whisked eggs and milk. And to the oven it goes to get nice and puffy and lightly golden.
When the casserole comes out of the oven, we’ll let it cool for just a couple minutes. And then, the best part…the icing! You know the icing that comes in the tube of cinnamon rolls? We’re going to gently heat it until it’s just pourable, then drizzle it right over the top of our casserole. I typically only use half of the icing provided, but you measure that icing with your heart. There are no rules at brunch!
This casserole is everything you could possibly want out of breakfast all wrapped up into one pretty little dish. It’s sweet, it’s savory, it’s warm, it’s comforting, it’s easy, and it is so darn delicious. There’s basically no effort required here, but the payoff is huge!
Ok, everyone. Did I just help you win Mother’s Day brunch?? I think so!
I hope you enjoy. And, let’s eat!
Cinnamon Roll Breakfast Bake
Serves: 4 Print
Ingredients:
1 can (12.4 oz) canned cinnamon rolls, each roll cut into quarters
8 oz breakfast sausage, cooked and crumbled
½ cup shredded cheddar
½ cup milk (I like unsweetened vanilla almond milk)
4 eggs
½ tsp salt
¼ tsp pepper
Cooking spray
Directions:
Preheat oven to 350 degrees. Spritz an 8x8 baking dish with cooking spray.
Evenly sprinkle cinnamon roll quarters over the bottom of the baking dish. Top with sausage and cheese.
To a measuring glass, add milk, eggs, salt, and pepper. Whisk well until fully combined. Pour the mixture evenly over the contents in the baking dish. Bake for 30-35 mins until casserole is lightly golden and puffy. Allow to rest for 10-15 mins.
Using the icing packet that comes with the cinnamon rolls, drizzle icing over the top of the casserole (I usually only use half the icing). Cut into squares, and enjoy!
Recipe notes:
*We want to use the canned cinnamon rolls that come with 8 in the can. I find Pilsbury brand works best. Aldi brand cinnamon rolls do not work well for this for some reason.
*This recipe is easily doubled. Use a 9x13 baking dish instead, and increase the cooking time by about 10-15 mins.
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