Cinnamon Roll Bake Recipe – Easy Cozy Holiday Breakfast Idea

Name: Cinnamon Roll Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing packets; 4 large eggs; 1 cup heavy cream; 2 teaspoons vanilla extract; 1/3 cup brown sugar; 1 teaspoon ground cinnamon; 1 tablespoon unsalted butter, melted; Included icing packets; Optional: chopped pecans or walnuts; Optional: raisins or dried cranberries; Optional: coarse sugar for topping

Posted on November 23, 2025

Breakfast Recipes

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Introduction

There’s nothing quite like waking up on a chilly December morning to the smell of cinnamon, sugar, and warm vanilla drifting through the house. The first time I made this Cozy Holiday Morning Cinnamon Roll Bake, it was one of those mornings where the world outside felt still and quiet, the kind of morning that practically begs for a comforting breakfast. The soft golden edges, gooey center, and sweet glaze make it feel like a hug in casserole form. Honestly, it’s the kind of recipe that makes you pause mid-bite and smile because you know you’ve made something special.

I still remember stumbling upon the idea when I wanted something festive and low-effort for Christmas morning. My mom used to make traditional cinnamon rolls from scratch—kneading, proofing, rolling—the whole nine yards. Delicious, yes, but also a bit of a production when you’ve got kids tearing through wrapping paper. So, I started experimenting with ways to capture all that nostalgic flavor without spending all morning in the kitchen. This Cinnamon Roll Bake was my solution, and let’s just say it became a fast favorite.

Now, every Christmas, this dish has a permanent spot on our breakfast table. My husband sneaks bites while it’s cooling (I can’t even pretend to be mad about it), and the kids love drizzling the glaze. It’s dangerously easy to put together and somehow manages to taste like you spent hours making it. I’ve tested this recipe more times than I’d like to admit in the name of “research,” and every batch has been pure holiday bliss. If you’re looking for a breakfast that feels like a warm hug from the inside out, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

This Cinnamon Roll Bake checks all the boxes for the perfect cozy holiday breakfast. Whether you’re hosting a crowd or just want something indulgent for a slow weekend morning, it’s a guaranteed hit. Over the years, I’ve tested dozens of variations, and this one strikes the best balance between texture, sweetness, and ease. Here’s why you’ll love it:

Quick & Easy: Comes together in about 10 minutes of prep—perfect for busy mornings or when you’ve got guests staying over.
Simple Ingredients: Uses pantry staples and refrigerated cinnamon rolls. No need to make dough from scratch.
Perfect for Holidays: Ideal for Christmas morning, Thanksgiving brunch, or any cozy weekend breakfast.
Crowd-Pleaser: Kids, grandparents, and everyone in between love it. It’s the kind of dish that disappears fast.
Unbelievably Delicious: Soft, gooey, buttery layers with a sweet vanilla glaze—what’s not to love?

What makes this recipe stand out is the use of heavy cream and eggs whisked together to create a custard-like texture that soaks into the cinnamon rolls. It keeps everything moist and flavorful without turning soggy. The subtle hint of vanilla and a touch of brown sugar caramelize beautifully as it bakes, creating that irresistible bakery smell that fills your kitchen.

This isn’t just another breakfast casserole—it’s the kind that makes you close your eyes after the first bite. It’s simple comfort food that feels special, perfect for impressing guests without any stress. So, grab your baking dish and let’s make something that’ll make your holiday morning extra cozy.

Ingredients You’ll Need

This Cinnamon Roll Bake uses simple, familiar ingredients that come together to create something downright magical. Most of them are probably already in your kitchen, and everything can be found at any grocery store. Here’s what you’ll need:

2 cans (12.4 oz / 350 g each) refrigerated cinnamon rolls (with icing packets included) – I like using Pillsbury, but any brand will do.
4 large eggs – Room temperature eggs blend more smoothly with the cream mixture.
1 cup (240 ml) heavy cream – Adds richness and keeps the bake moist.
2 teaspoons vanilla extract – For that warm, sweet aroma.
1/3 cup (70 g) brown sugar – Helps caramelize the top and deepen the flavor.
1 teaspoon ground cinnamon – Optional, but adds extra warmth and spice.
1 tablespoon unsalted butter, melted – For brushing on top before baking for that golden finish.
Included icing packets – Don’t toss them! You’ll drizzle them over the baked casserole for that signature sticky sweetness.

Optional Add-ins:

Chopped pecans or walnuts (for crunch)
Raisins or dried cranberries (for a festive touch)
A sprinkle of coarse sugar before baking (for sparkle and texture)

Ingredient Tips: If you prefer a less rich version, you can swap the heavy cream for half-and-half or even whole milk. For a dairy-free option, use coconut cream and a dairy-free icing. If you’re making this outside the holiday season, fresh berries or diced apples make an amazing addition too. Feel free to adjust the spices—nutmeg or cardamom can give a more complex flavor profile. The beauty of this recipe is how forgiving and customizable it is.

Equipment Needed

9×13-inch (23×33 cm) baking dish: Glass or ceramic both work well. Glass gives a slightly more even bake.
Mixing bowl: Medium-sized for whisking together the egg mixture.
Whisk: A simple balloon whisk is perfect for mixing the custard.
Measuring cups and spoons: Accuracy matters for sweetness and texture balance.
Knife or kitchen scissors: For cutting the cinnamon rolls into quarters.
Spatula: For gently spreading the rolls evenly in the dish.

If you don’t have a 9×13-inch dish, two smaller dishes can work. I’ve even used a round casserole dish in a pinch—just adjust the baking time slightly. And if you’re gifting this or taking it to a brunch, disposable foil pans make cleanup a breeze (and no one has to remember who brought which dish home!).

Preparation Method

Preheat your oven: Set it to 350°F (175°C). Grease your baking dish lightly with butter or nonstick spray.
Prepare the cinnamon rolls: Open both cans carefully (watch out for that pop!). Set the icing packets aside. Cut each cinnamon roll into quarters using a sharp knife or kitchen scissors. Place the pieces evenly in the greased baking dish.
Make the custard mixture: In a medium mixing bowl, whisk together the eggs, heavy cream, vanilla extract, brown sugar, and ground cinnamon until smooth. It should look like a light caramel-colored mixture.
Pour over the rolls: Slowly pour the custard mixture evenly over the cinnamon roll pieces. Use a spatula to gently press the rolls down so they can soak up the liquid. Let the dish sit for 10 minutes to absorb the mixture (this ensures every bite stays soft and flavorful).
Brush with butter: Drizzle or brush the melted butter over the top for a golden finish.
Bake: Place in the oven and bake for 35–40 minutes, or until the top is golden brown and the center is set. You’ll know it’s ready when the edges are puffed and slightly crisp, but the middle still jiggles slightly.
Cool slightly: Remove from the oven and let it rest for about 10 minutes before adding the icing. This helps the glaze melt just enough to coat everything beautifully without running off completely.
Drizzle and serve: Warm the icing packets by placing them in a cup of warm water for a minute, then drizzle generously over the bake. Serve warm and enjoy!

Pro Tip: If you like an extra gooey texture, underbake it by 2-3 minutes. For a firmer texture, leave it in the oven for 5 more minutes. Either way, it’s heavenly.

Cooking Tips & Techniques

Over the years, I’ve learned a few tricks that make this Cinnamon Roll Bake absolutely foolproof:

Let the rolls soak: Give them a few minutes before baking to absorb the custard mixture—this makes the texture perfect.
Watch the baking time: Every oven is a little different. Start checking at 35 minutes. The edges should be golden and the center just set.
Use real vanilla extract: It makes a huge difference in flavor. Artificial vanilla tends to taste flat here.
Don’t skip the rest time: Letting the bake rest after coming out of the oven helps it firm up slightly and makes slicing easier.
Make-ahead tip: You can assemble everything the night before, cover it tightly, and refrigerate overnight. In the morning, just pop it into the oven.

Personal lesson learned: The first time I made this, I poured the custard and baked it right away—big mistake! The rolls didn’t soak up enough liquid, and the texture was uneven. Now, I always let it sit for at least 10 minutes before baking. It’s a small step with a big payoff.

Variations & Adaptations

One of the best things about this Cinnamon Roll Bake is its versatility. You can easily tweak it for the season, dietary preferences, or just to keep things interesting:

Apple Cinnamon Roll Bake: Add 1 cup (130 g) of diced apples and a sprinkle of nutmeg before baking. It’s like apple pie meets cinnamon rolls.
Pecan Praline Version: Sprinkle chopped pecans and drizzle of maple syrup on top before baking for a caramelized crunch.
Berry Breakfast Bake: Toss in a handful of blueberries or raspberries before baking. The fruit adds a burst of freshness and color.
Dairy-Free: Use coconut cream instead of heavy cream and a dairy-free icing. Still rich, still delicious.
Gluten-Free: Use gluten-free canned cinnamon rolls (available at most stores now).

My personal favorite variation? Adding a swirl of cream cheese right into the custard mixture before baking. It creates these creamy pockets that taste like you’re biting into a bakery-style roll. Give it a try sometime—it’s a game-changer!

Serving & Storage Suggestions

This Cinnamon Roll Bake is best served warm, right out of the oven, with that glossy icing still slightly melty. It pairs beautifully with hot coffee, chai tea, or a glass of cold milk. For a festive brunch, serve it alongside scrambled eggs, bacon, or a fruit salad for balance.

If you have leftovers (rare, but it happens!), store them in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 20–30 seconds, or warm the whole dish in the oven at 300°F (150°C) for about 10 minutes. You can also freeze leftovers for up to a month—just wrap tightly and thaw overnight in the fridge before reheating.

Over time, the flavors get even better as the cinnamon and vanilla meld together. It’s just as good the next day, maybe even better for sneaky midnight snacks!

Nutritional Information & Benefits

Each serving (about 1/8 of the pan) provides an estimated:

Calories: ~340
Protein: 6 g
Fat: 15 g
Carbohydrates: 45 g
Sugar: 25 g

While this Cinnamon Roll Bake is definitely a treat, it’s balanced by the protein in the eggs and the richness of the cream, which make it more filling than a standard pastry. You can lighten it up by using reduced-fat milk and less sugar, but honestly, for special mornings, the indulgent version feels just right. Always check ingredients for allergens—especially dairy and gluten—if serving to guests with dietary restrictions.

Conclusion

If you’re searching for the perfect cozy holiday breakfast, this Cinnamon Roll Bake deserves a spot in your kitchen. It’s comforting, festive, and ridiculously easy to whip up. What I love most is how it brings everyone to the table—no alarms, no rush, just warm smiles and sticky fingers. It’s become one of those traditions that signals the start of a joyful day.

Feel free to make it your own—add nuts, fruit, or a drizzle of caramel sauce. Every version has its charm. I hope you’ll try it this season and make it part of your holiday memories too. If you do, let me know how it turns out or share your twist on it. Happy baking, and here’s to many more cozy mornings filled with cinnamon and laughter!

FAQs

Can I make Cinnamon Roll Bake ahead of time?

Yes! Assemble everything the night before, cover, and refrigerate. Bake in the morning—just add 5 extra minutes to the baking time.

Can I freeze Cinnamon Roll Bake?

Absolutely. Freeze after baking and cooling completely. Wrap tightly and thaw in the fridge overnight before reheating.

Can I use homemade cinnamon rolls?

Sure! Just cut them into smaller pieces and follow the same steps. Adjust baking time as needed since homemade dough may be denser.

What can I use instead of heavy cream?

Half-and-half, whole milk, or coconut cream work well. The texture will be slightly different but still delicious.

How do I keep the bake from getting soggy?

Let the rolls soak for about 10 minutes before baking and make sure not to overpour the custard. Bake until the center is just set.