This Cinnamon Roll Casserole is an easy shortcut to breakfast bliss. Pieces of store‑bought cinnamon roll dough are soaked in a creamy custard and then baked into a warm, sticky, gooey casserole. Drizzled with the sweet icing, the end result is absolutely drool-worthy!

It’s budget-friendly, kid-friendly, and perfect for mornings when you want something special but don’t feel like fussing. You can have it prepped and oven-ready in about 15 minutes. Or prep it the night before to make your holiday morning even easier.

Key Ingredient Notes

Find the full printable recipe with specific measurements below.

• Canned Cinnamon Rolls: The 5-count Grands version will give you a fluffier, more bakery-style texture, while regular 8-count rolls will bake up a little denser.
• Butter: You can replace the melted butter with nonstick cooking spray or coconut oil. You really just want something to help prevent the cinnamon roll casserole from sticking to the pan.
• Whole Milk: Milk adds moisture and helps create a rich, custardy texture when mixed with the eggs. Whole milk or evaporated milk creates the best results, but 2% works in a pinch.
• Eggs: Eggs bind everything together and create the custard texture that sets the casserole. They’re essential for holding it all together without it drying out!
• Cinnamon: Don’t skip it! Even though the rolls are already spiced, the extra cinnamon makes a big difference.

How To Make Cinnamon Roll Casserole

Visit the printable recipe card below for full directions.

Use melted butter to prevent sticking. You can use non-stick spray instead, but I prefer melted butter as it adds flavor.

Cut the cinnamon rolls into 1-inch small pieces. You can do this with a sharp knife or kitchen shears. The goal is to have them all roughly the same size so they fit well on a fork and also bake evenly.

Pour the custard evenly over the rolls. To avoid dry spots, pour slowly and evenly across the entire pan so every cinnamon roll piece gets coated.

Bake until golden and set. Check the center for doneness, it shouldn’t jiggle when gently shaken. If the top browns before the center is set, cover loosely with foil and continue baking.

Don’t forget to save the icing. Set the icing packets aside before baking. Then drizzle them over the warm casserole right after it comes out of the oven for the perfect finish.

Variations To Try

This Cinnamon Roll Casserole recipe is easy to customize! Add a handful of chopped nuts like pecans or walnuts for a nice crunch, or toss in some raisins or dried cranberries for a more classic holiday vibe.

You can also mix in a can of apple pie filling or cherry pie filling for a fruity twist. If you’re craving something sweeter, adding a handful of chocolate chips is always a hit with the kids.

Feeling fancy? Swap the regular icing for a tangy cream cheese frosting. And if you love citrus, a little orange zest mixed into the custard or icing adds a bright, fresh flavor.

More Easy Breakfast Recipes To Try

• Cinnamon Roll Waffles – So quick, easy, and fun for kids to help make.
• Sausage Breakfast Casserole – This savory casserole is always a hit.
• Almond Pastry – Buttery, flaky, and melt-in-your-mouth delicious!
• Biscuits and Gravy Casserole – It’s as hearty as it is comforting.
• Cinnamon Sugar Donut Holes – So simple to make in just 20-minutes.
• Fluffy Pancakes – Made quick and easy with classic pantry staples.
• French Toast Muffins – With a crispy outside and soft, tender inside!

Recipe Rundown: What To Know

• Easy To Make: No yeast — just mix, fry, and eat.
• Skill Level: Super easy recipe that is great for first-timers!
• Texture: Crisp and fluffy with golden outsides and soft centers.
• No Special Tools: No deep fryer or donut pan needed!
• Customizable: Glaze, sugar, dip, or fill for endless flavor combinations.
• Simple Ingredients: You likely already have all the ingredients on hand.

Every Sunday morning, my kids beg me to make a batch of homemade honey buns or these donut holes. Seeing as I wrote a Mini Donuts cookbook years ago, they tell me I can’t complain. While I love all three, I will always pick these donut holes as they are fast, simple, and foolproof.

Key Ingredient Notes

Below you will find helpful notes and substitutions for a few key ingredients for the donut hole recipe itself. Further down in the post you will find more info on the different sweet toppings, fillings, and coatings you can try! Visit the printable recipe card below for ingredient amounts.

• Flour: Fluff the flour and then spoon it into your measuring cup, leveling it with the back of a butter knife. This will ensure you get the proper amount of flour for light and fluffy donut holes!
• Cinnamon: This is an optional ingredient for the donut batter, it adds a little warmth. I like to add a small sprinkle, especially when I know I’m going to turn them into cinnamon sugar donut holes.
• Baking Powder: Double check the label and make sure it’s not expired.
• Milk: Whole milk works best as it has a higher fat content, creating moist and soft donut holes. You can use 2% milk or evaporated milk as well.
• Oil: Choose a frying oil with a high smoke point, like vegetable, corn, or canola oil.

More Sweet Breakfast Recipes To Try

• This soft Mallorca bread tastes like it’s straight from a Puerto Rican bakery.
• You won’t be able to resist this brown sugar banana bread recipe with its crackly top.
• Secretly made with store-bought dough, this easy cinnamon bread recipe is a family favorite.
• Made with canned cinnamon rolls, these cinnamon roll waffles couldn’t be any easier.
• This blueberry scone recipe is so buttery and flaky. Don’t like blueberries? Try my chocolate chip scones instead!

Chef’s Tips & Variations

• Cook on Low Heat: Too much heat will brown the outside of the pancakes too fast and leave the inside undercooked. Low and slow is the way to go, but it’s also important that your skillet is HOT and ready to go before adding the batter!
• Fold Gently: Be careful when folding the egg whites into the batter. Over-mixing will deflate them and make the pancakes dense.
• Beat the Egg Whites Properly: Stiff peaks are key! When you lift the whisk, the peaks should stand up without collapsing.
• Don’t Over-Grease the Pan: A very thin layer of oil or butter is enough to prevent sticking without making the pancakes soggy.
• Double the Recipe: Yes, this soufflé pancake recipe only makes 4 pancakes. You can double the recipe for the batter, but you will need a second skillet (or griddle) with a lid to cook them all at the same time. Or if you prefer, you can cook them in batches!

How To Serve Japanese Soufflé Pancakes

These soufflé pancakes are best served fresh. Once they cool off, they lose the fluffy height they first had. It’s best to enjoy these pancakes fresh off the skillet so they still have that cloud-like element.

For toppings, maple syrup and butter are classics. We have also enjoyed them topped with whipped cream, fresh berries, honey, easy chocolate sauce, powdered sugar, zesty lemon curd, salted caramel sauce, or you can warm a fruit jam/jelly and drizzle it on top.

Frequently Asked Questions

More Must Make Sweet Breakfast Recipes

• One bite and you’ll be hooked on these cloud-like Japanese fluffy pancakes.
• The kids devoured these air fryer french toast sticks before I even sat down!
• Who knew canned biscuits could transform into bakery-worthy air fryer donuts?
• These cinnamon roll waffles are incredibly easy to make with canned cinnamon rolls! Or, use a can to make the best cinnamon roll casserole.
• This easy cinnamon bread recipe made me the star of our family brunch.

Key Ingredients

If you’re an avid baker, you probably already have everything you need to make these simple scones. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Flour: It’s best to spoon the flour into the measuring cup. If you dunk the cup into the bag, you end up really packing the flour in there.
• Baking Powder: Always double check the label and make sure it’s not expired! If it’s outdated, it won’t be potent enough to get the job done.
• Butter: Since you’ll be grating it, the butter should be frozen solid or VERY cold! This is super important to getting the perfect texture.
• Buttermilk: Heavy cream also works well for brushing the tops of the scones to create that perfectly golden finish. Use whichever you have on hand.
• Chocolate Chips: I think 1 cup is the perfect amount to get chocolate in each bite. Of course, feel free to measure with your heart. An extra sprinkle of chocolate chips never hurt anybody! You can also use a chocolate chunks, or a chopped up chocolate bar, for larger chocolate pieces.

How to Make Chocolate Chip Scones

You’re going to love how easily these homemade chocolate chip scones come together! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Chef’s Tips & Variations

• Chill the Dough: Warm dough spreads in the oven, leading to flat scones. Chilled dough holds its shape better for a taller scone.
• Extra Cold Butter: It’s super important to use very cold butter. It creates pockets of steam as the scones bake, resulting in a light and flaky texture. You can even use frozen butter, grating it directly into the flour.
• Don’t Over-Mix: If you beat the dough too much, you’ll end up with flat, dense scones. Make sure everything is well combined, but don’t go overboard!
• Add Ins: There’s wiggle room for creativity here. Along with your chocolate chips (which can be milk, dark, or semi-sweet), you can toss in a sprinkle of chopped nuts, fresh orange zest, shredded coconut, or even some dried cherries!

Prepare Chocolate Chip Scones In Advance

If you don’t want to bake all the chocolate chip scones at once, freeze the extras and bake them straight from the freezer for fresh scones anytime.

• Refrigerate Dough: Prep the scones, but do not bake them. Instead, wrap the cookie sheet tightly, and store it in the fridge for up to 24 hours. Bake fresh when ready.
• Freeze Dough: Place sliced unbaked scones on a baking sheet and freeze until solid, then transfer to a freezer bag and freeze for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.

These Cranberry Orange Scones are my favorite festive treat to make for a Christmas brunch! They’re loaded with juicy cranberries and fresh orange zest, making every bite a citrusy delight. Finished with a light orange glaze, they look and taste like a bakery masterpiece but are super easy to make at home.

These scones use the same base recipe as my very popular blueberry scones and chocolate chip scones… Which means the dough can be made the day before and baked fresh the next morning OR frozen to be baked another time. I always make a double batch, that way I can whip them out anytime we have surprise guests.

Make Ahead, Storing, and Freezing Scones

• Make Ahead: Prep the dough the night before, wrap it tightly and store it in the fridge for up to 24 hours. Cut, brush, and bake fresh when ready.
• Storing: You can store leftover scones in the fridge for up to 4 days. Just make sure they’re in an airtight container! Store them with a slice of bread in the container to keep them from drying out.
• Freeze Unbaked: Place sliced scones on a baking sheet and freeze until solid, then transfer to a freezer bag and freeze for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.
• Freeze After Baking: Double wrap each scone in plastic wrap and then store in an airtight freezer safe container. Freeze for up to 3 months. Thaw in fridge overnight or at room temperature for about an hour.

More Pumpkin Recipes To Try

Looking for more pumpkin recipes to celebrate fall? Here are a few more of our must-try favorites:

• Soft pumpkin cookies with cream cheese frosting are a must for fall!
• This easy pumpkin bread recipe is a reader favorite every year.
• Pumpkin oatmeal muffins have the perfect chewy texture.
• You won’t be able to resist this stunning layered pumpkin cake!
• Try our easy pumpkin pancakes made with pancake mix.
• Swirled pumpkin cream cheese muffins are my personal favorite!
• These pumpkin bars with cream cheese frosting are a reader favorite.

More Easy Muffin Recipes You’ll Love

• Cranberry Muffins – The sugar-dusted tops bring it all together in the best way.
• Raspberry Muffins – With white chocolate chips sprinkled throughout!
• Blueberry Cream Cheese Muffins – Light, fluffy, and topped with streusel.
• Gingerbread Muffins – Made with warm spices and molasses.
• Baked French Toast Muffins – The perfect breakfast treat!

Why I Love These White Chocolate Raspberry Muffins

Beginner-friendly, heavenly raspberry muffins are a recipe everyone needs to pack your days with sweetness. My kids are all notoriously picky eaters, but they all agree that these raspberry muffins are the best summery sweet treats! Between the fluffy texture, the buttery crumb topping, the fresh pops of raspberry and the sweetness from white chocolate chips, there’s a whole lot to love in every bite of these homemade muffins. Check out why I always happily say yes when my kids ask me to make them:

• Easy as a Box-Mix: You only need to whisk to combine the batter, fold in the fillings, add the batter to the liners, and bake!
• Quick: Looking for a quick muffin for breakfast? These muffins require just 35 minutes of your time, and half of that is hands-off baking time.
• Fruity: Fresh raspberries and zesty orange combine with sweet vanilla to enhance the fruits’ tartness… While the milky white chocolate chips add the perfect balance.
• Great for Every Occasion: Birthdays, Mother’s Day, brunch or regular weekdays are perfect for digging into these sweet and tender raspberry muffins.

Key Ingredients

Tart raspberries, white chocolate, and orange zest are a dreamy flavor combination. Below you will find helpful notes for key ingredients used to make homemade raspberry muffins. Scroll down to the recipe card for the full ingredient list and exact amounts!

• Granulated Sugar: Light brown sugar works too.
• Greek Yogurt: Make sure it’s plain and unsweetened, or you can use sour cream instead.
• Vanilla Extract: Feel free to use almond or orange extract, but cut the amount to only 1/2 teaspoon.
• All-Purpose Flour: You can use cake flour instead.
• Baking Powder: Make sure it’s not expired. Always check the label!
• Salt: Skip it if you used salted butter in the recipe.
• Milk: Any dairy milk is perfect, but using a milk with fat (like whole milk or 2%) will give you the best texture.
• Fresh Raspberries: Frozen (thawed) raspberries work too, but fresh raspberries are best for their light texture.
• White Chocolate Chips: Chopped white chocolate will also work!
• Orange Zest: Freshly-grated is best.

How to Make Raspberry White Chocolate Muffins

This light and airy raspberry muffins recipe requires a few simple steps. Have your ingredients ready to go before beginning. Below is a quick overview, but please scroll to the recipe card at the bottom of this post for full instructions.

Chef’s Tips and Variations

• More Add-Ins: Add 1/2 cup slivered almonds, chopped pecans, or shredded coconut into the batter for extra texture and flavor.
• Lemon Raspberry: Use lemon zest (or lime zest) in place of the orange zest to change the flavor profile but maintain the zestiness.
• Skip the Liners: Grease the muffin tray with non-stick spray or butter. Pour in the batter directly. This is a quick fix in case you’re out of liners.
• Add a Glaze: Whisk to combine 1 cup powdered sugar, 1 tablespoon milk and 1 teaspoon vanilla extract to create a sweet glaze. Drizzle on top of cooled muffins.
• Chocolate: Swap the white chocolate chips for dark chocolate chips!

Key Ingredients

Gather all your ingredients before getting started, once we get started, the assembly goes fast! Below you will find helpful notes for key ingredients used to make overnight breakfast casserole. Scroll down to the recipe card for the full ingredient list and exact amounts!

• Croissants: You’ll need 6 or 7 cut in half lengthwise. You can either buy a can of croissant dough and bake them or buy them already to go from the bakery – either option works well.
• Ham: Choose 12 to 14 slices of deli ham or use up your leftover holiday ham. This is one of my favorite ways to use up all of that Christmas ham!
• Cheese: I used shredded cheddar cheese and cream cheese, cut into 1″ cubes. When it comes to cheddar cheese, it always tastes best when shredded right off the block.
• Half and Half: You can use heavy cream instead if that’s what you have on hand.
• Cornflakes: You will need regular plain cornflakes, not the sweetened frosted cornflakes.
• Parsley: Optional garnish, sliced green onions work well too!

How to Make Ham Breakfast Casserole

Assembling this ham breakfast casserole recipe will take you almost no time at all. Let it rest overnight and then all you have to do is bake it the next morning. Easy peasy! Below is a quick overview, but please scroll to the recipe card at the bottom of this post for full instructions.

Chef’s Tips & Variations

• Other Types of Cheese: Use your favorite melting cheese, such as mozzarella, colby jack, Monterey Jack, smoked gouda or pepper jack will all work well.
• Not A Ham Fan? You can use any sliced, cooked meat you would enjoy! Deli sliced turkey or chicken also work well.
• Croissants: Stale older croissants work perfect in a breakfast casserole like this. Don’t use super soft, fresh croissants or canned crescent rolls. The texture will not work well.
• In a Rush: Forgot to assemble your casserole the night before? You can let it soak in the fridge for 2 hours instead of overnight. Any less and the croissants might not soak up all the eggs and half and half in time.
• Fridge to Oven: Be careful moving the casserole directly from the fridge to a hot oven if using a glass casserole dish as it can break. Instead, let the casserole warm on the counter for 30 minutes before baking.

What to Serve with Breakfast Casserole with Ham

Though this breakfast casserole with ham is totally filling and needs no sides, brunch is often a time to enjoy many recipes!

• Fruit: A side of sweet fruit, like this tropical fruit salad, would be a great complement to this dish!
• Muffins: I love these pumpkin cream cheese muffins or apple cinnamon muffins!
• Drinks: A cup of hot coffee is perfect, but for a fun change of pace try this Mexican café de olla (cinnamon coffee) or Mexican hot chocolate. You may also enjoy a spicy bloody Mary, refreshing aperol spritz or fruity peach bellini!
• Sweet Bites: We have the savory covered, so what about a batch of blueberry scones or this addictive, but easy cinnamon bread.