The Ultimate Cinnamon Roll French Toast Casserole

I remember the first time I made this Cinnamon Roll French Toast Casserole on a busy weekend morning. I wanted something comforting yet effortless, and this recipe was a total game changer. It’s an easy, make-ahead dish that’s perfect for stress-free brunches, impressing guests without the fuss.

Why You’ll Love This Foolproof Cinnamon Roll French Toast Casserole

• Guaranteed not to be soggy thanks to the perfect egg-to-milk custard ratio.
• Ridiculously easy to assemble in just minutes using canned cinnamon rolls.
• Perfect for making ahead and baking fresh in the morning.
• A simple streusel topping adds an irresistible crunch and burst of flavor.

Choosing Your Base: Canned, Bakery, or Homemade Cinnamon Rolls

When choosing cinnamon rolls for this casserole, convenience and texture matter most. Canned rolls, like Pillsbury Grands!, are a huge time saver and work beautifully for busy mornings. They have a reliable texture and the included frosting is perfect for drizzling on top. Day-old bakery rolls offer a chewier bite and richer flavor but require a bit more prep. If you’re feeling adventurous and skilled, homemade cinnamon rolls provide the most customized taste but also the most hands-on time. For most busy cooks, canned rolls strike the ideal balance between ease and deliciousness. If you enjoy sweet baked goods, you might also like our Amazing Old-Fashioned Caramel Rolls Recipe.

Ingredients You’ll Need

Here’s everything you’ll need for this Cinnamon Roll French Toast Casserole. The classic egg-to-milk ratio creates a custard that’s creamy without being soggy. The streusel topping, made from flour, brown sugar, cold vegetable shortening, and cinnamon, adds just the right crunchy contrast.

• 2 17.5 ounce cans cinnamon rolls (frosting reserved for later use)
• 4 eggs
• 3/4 cup milk
• 2 tablespoons maple syrup
• cooking spray
• 1/4 cup all purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup vegetable shortening (cold and cut into pieces)
• 1/4 teaspoon cinnamon

How to Make Cinnamon Roll French Toast Casserole (Step-by-Step)

1. Preheat the oven to 350 degrees. Coat a 9×13 inch pan with cooking spray.
2. Cut the cinnamon rolls into quarters and place them in the pan.
3. In a small bowl, mix together the eggs, milk, and maple syrup.
4. Pour the egg mixture over the cinnamon roll pieces.
5. For the streusel, place the flour, brown sugar, vegetable shortening, and cinnamon in a medium bowl. Use a fork to blend the vegetable shortening into the flour and sugar until a pebbly mixture forms.
6. Sprinkle the streusel over the cinnamon roll french toast.
7. Bake, uncovered, for 30-35 minutes or until golden brown and a toothpick inserted into the center comes out clean.
8. Drizzle the reserved frosting over the top and serve.

How to Make The BEST Icing (From Quick to Gourmet)

Upgraded Quick Icing

Take the reserved frosting and blend it with a tablespoon of cream cheese and a splash of vanilla extract. This quick upgrade adds a subtle tang and creaminess that pairs beautifully with the cinnamon rolls without extra fuss.

From-Scratch Cream Cheese Icing

For a gourmet touch, whip together 4 oz of softened cream cheese, 1/4 cup softened butter, 1 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Spread or drizzle this rich icing on top for an indulgent finish that customers and family will rave about. If you love baking sweet treats, you might also enjoy our recipe for The Ultimate Classic Sugar Cookies.

Pro Tips for the Perfect, Non-Soggy Casserole

Cooking casseroles can be intimidating, but you’ve got this! For more casserole inspiration, try The Ultimate Chicken and Wild Rice Casserole. Here’s how to make sure your casserole is delightfully fluffy and never soggy:

1. The science here is all about the right egg-to-milk ratio; it creates a custard that sets perfectly without soaking the rolls too much.
2. Try pre-baking the cinnamon roll quarters for 5 minutes before adding the egg mixture. This step helps avoid a soggy bottom by setting the dough lightly.
3. For a crispy, golden top, broil the casserole for 1-2 minutes after baking. Keep a close eye so it doesn’t burn.

Making It Ahead: The Perfect Overnight Cinnamon Roll French Toast Casserole

To save precious morning time, assemble your casserole the night before. Follow steps 1 through 6, then cover the pan tightly with plastic wrap or foil and refrigerate overnight. When ready to bake, remove from the fridge and bake at 350 degrees for about 40-45 minutes—just a little longer to accommodate the chilled custard. The streusel topping will retain its crunch, and the casserole will bake perfectly hot and fresh.

Toppings & Variations

Storing, Freezing, and Reheating Instructions

Storing

Store any leftovers tightly covered in the refrigerator for up to 3 days.

Freezing

Wrap the whole casserole or individual portions in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the oven at 350°F for 15-20 minutes or until warmed through. The microwave works for quick reheats but may soften the streusel topping.

Frequently Asked Questions

Conclusion

This Cinnamon Roll French Toast Casserole is truly the ultimate weekend brunch or holiday breakfast. It’s easy, make-ahead friendly, and bursting with delicious flavors and textures. I’m confident this recipe will become a favorite for your cozy mornings. I’d love to hear what special occasion you’re making this for! Let me know in the comments below!

Cinnamon Roll French Toast Casserole

5 from 1 vote

Refrigerated cinnamon rolls meet a maple-egg custard and buttery streusel in this easy French toast casserole—baked until golden and finished with a drizzle of frosting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 33 minutes mins

Total Time 48 minutes mins

Servings: 10 servings

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

Casserole

• 2 17.5-ounce cans refrigerated cinnamon rolls frosting reserved for later use
• 4 eggs
• 3/4 cup milk
• 2 tablespoons maple syrup
• cooking spray for coating pan

Streusel Topping

• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup vegetable shortening cold, cut into pieces
• 1/4 teaspoon ground cinnamon

Equipment

• Oven
• 9×13-inch baking pan
• Cooking spray
• Knife
• Small mixing bowl
• Medium mixing bowl
• Fork
• Measuring cups and spoons
• Whisk

Method

 

Bake the casserole

1. Preheat oven to 350°F (175°C). Lightly coat a 9×13-inch baking pan with cooking spray.
2. Cut cinnamon rolls into quarters and spread evenly in the prepared pan.
3. Whisk together eggs, milk, and maple syrup; pour evenly over the cinnamon roll pieces.
4. For the streusel, combine flour, brown sugar, shortening, and cinnamon in a medium bowl; cut together with a fork until crumbly.
5. Sprinkle streusel evenly over the casserole.
6. Bake uncovered for 30–35 minutes, until golden and a toothpick inserted in the center comes out clean.
7. Drizzle the reserved frosting over the top; let rest a few minutes and serve warm.

Notes

For richer custard, use half-and-half instead of milk. Let the casserole sit 5–10 minutes before baking so the rolls can absorb some custard. If the top browns too quickly, tent loosely with foil for the last 10 minutes. Add-ins like chopped pecans, walnuts, or diced apples can be sprinkled on with the streusel. Make-ahead: Assemble, cover, and refrigerate overnight; bake cold from the fridge, adding 5–10 minutes as needed.