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Easy Overnight Cinnamon Roll French Toast Casserole

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This Easy Overnight Cinnamon Roll French Toast Casserole combines soft, custard-soaked bread with sticky, caramelized cinnamon roll pieces and a tangy cream cheese glaze. It’s the perfect make-ahead breakfast for holidays and brunch, requiring only 15 minutes of active prep time.

Ingredients

Scale
  • 1 (12.4 oz) can refrigerated cinnamon rolls with cream cheese icing (e.g., Pillsbury Grands!)
  • 6 cups cubed day-old bread (brioche, challah, or French bread)
  • 6 large eggs, room temperature
  • 1 ½ cups whole milk (or 2%)
  • ½ cup heavy cream
  • ⅓ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar, packed
  • ½ teaspoon ground cinnamon
  • Cream cheese icing from the cinnamon roll can
  • 2 ounces cream cheese, softened (optional)
  • 2 tablespoons powdered sugar (if needed to thicken)
  • 1–2 tablespoons milk (to thin the glaze if needed)

Instructions

  1. Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cube day-old bread into 1-inch cubes (about 6 cups) and spread evenly in the prepared dish.
  3. Open the can of cinnamon rolls and set aside the cream cheese icing. Cut each cinnamon roll into 6-8 pieces.
  4. Scatter about half of the cut-up cinnamon roll pieces over the bread cubes and toss gently.
  5. In a large mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, nutmeg (if using), and salt until smooth.
  6. Pour the custard mixture evenly over the bread and cinnamon roll pieces. Gently press the bread down to absorb the liquid.
  7. Scatter the remaining cinnamon roll pieces on top and press them down slightly.
  8. In a small bowl, mix melted butter, brown sugar, and ½ teaspoon cinnamon. Drizzle over the top.
  9. Cover tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight (8-12 hours).
  10. The next morning, preheat oven to 350°F (175°C). Remove casserole from fridge and let sit for 15-20 minutes.
  11. Bake uncovered for 35-40 minutes, until golden brown and center is set. Tent with foil if browning too quickly.
  12. While baking, prepare the glaze: squeeze cream cheese icing into a bowl. Optionally add softened cream cheese and whisk until smooth. Add milk to thin or powdered sugar to thicken as needed.
  13. Let casserole cool for 5-10 minutes, then drizzle glaze generously over the top. Serve warm.

Notes

Use day-old bread for best texture. The overnight soak is crucial for a soft, tender result. Let the casserole rest after baking to set properly. Double the glaze for extra coverage.

Nutrition

Keywords: cinnamon roll french toast casserole, overnight french toast casserole, easy breakfast casserole, holiday brunch, make-ahead breakfast

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