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Best Overnight Cinnamon Roll Casserole with Cream Cheese Glaze

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An incredibly easy overnight breakfast casserole made with refrigerated cinnamon rolls soaked in a rich custard, baked until golden, and topped with a creamy cream cheese glaze. Perfect for holiday mornings and feeding a crowd with minimal effort.

Ingredients

Scale
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing (e.g., Pillsbury Grands!)
  • 4 large eggs, room temperature
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • 1/4 teaspoon salt
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2–3 tablespoons milk
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/4 cup raisins or dried cranberries (optional)
  • 1 apple, peeled and diced (optional)

Instructions

  1. Grease a 9×13 inch baking dish with butter or non-stick spray.
  2. Open both cans of cinnamon rolls and set aside the icing packets. Cut each cinnamon roll into quarters.
  3. Scatter the quartered cinnamon roll pieces evenly in the prepared baking dish.
  4. In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined and slightly frothy.
  5. Slowly pour the custard mixture over the cinnamon roll pieces, ensuring every piece is coated. Gently press down with a spatula to help absorption.
  6. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours, or up to 24 hours (overnight is ideal).
  7. When ready to bake, preheat oven to 350°F (175°C). Remove dish from refrigerator and let sit on counter for about 15 minutes while oven heats.
  8. Bake uncovered for 35-40 minutes, until top is golden brown and center is set (a knife inserted in center should come out clean).
  9. While casserole bakes, make the cream cheese glaze: In a medium bowl, beat softened cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla extract, and 2 tablespoons milk; beat until smooth. Add remaining milk if needed for desired consistency.
  10. Let casserole cool for about 10 minutes after baking. Drizzle cream cheese glaze generously over the top. Optionally, warm reserved icing packets and drizzle alongside.

Notes

Don’t skip the overnight soak for best texture. Start checking doneness at 30 minutes. Room temperature ingredients for custard and glaze are important. Let casserole cool 10 minutes before glazing to prevent glaze from melting. Double the glaze if desired. Leftovers keep refrigerated up to 3 days; reheat in microwave 30-45 seconds or in 350°F oven for 10 minutes. Freezes well for up to 3 months (make fresh glaze after thawing).

Nutrition

Keywords: overnight cinnamon roll casserole, cream cheese glaze, breakfast casserole, holiday brunch, easy breakfast, make-ahead breakfast, cinnamon roll bread pudding

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