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

• Quick: Start to finish, this veggie pizza is ready in 30 minutes.
• Great Texture: Soft crust, creamy filling and lots of crunchy veggies!
• Simple To Make: All you need is a baking sheet, knife, and a mixing bowl.
• Crowd-Pleaser: Loved by both kids and adults alike.
• Easy Ingredients: Uses readily available, simple ingredients.
• Make-Ahead Friendly: Best made in advance — perfect for a party!

I’m always amazed at how quickly these veggie pizza bars disappear. This timeless recipe brings back fond memories of 90’s potlucks and family reunions. Whether it’s a potluck, game day party, or even a Christmas gathering, this easy appetizer recipe is always the most popular! They are perfect for balancing heartier appetizers like my grape jelly meatballs or cheesy warm spinach puffs. For a larger gathering, consider making a double batch of this veggie pizza as it is truly addictive and always goes fast!

Tips For Making Crescent Roll Veggie Pizza

After rinsing your veggies, make sure to pat them dry to prevent any excess moisture on the pizza as it can make it soggy. Important Tip: Make sure to allow the baked crust to cool completely before adding the cream cheese spread to prevent it from melting. If you need to speed this process up, feel free to pop the crust in the fridge or freezer for a few minutes.

Keep in mind that this veggie pizza will need to chill in the fridge for a few hours before serving. This helps the crust to become softer as it melds with the cream cheese mixture. It also makes it much easier to cleanly slice the bars as the cream cheese mixture will firm up once chilled. Below is a quick step-by-step recipe overview, please scroll down to the printable recipe card for full instructions.

Key Ingredients

You likely already have everything you need in your pantry and fridge. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Flour: It’s best to fluff and then spoon the flour into the measuring cup. If you dunk the cup right into the bag, you end up packing it, which results in too much flour creating overly dense biscuits.
• Cheese: I like to use sharp cheddar cheese, but you can opt for milk or extra sharp. You can also swap out cheddar for gouda, pepper jack, or even a mix of mozzarella and parmesan for a unique twist.
• Sugar: While these are a savory biscuit, a little sugar will balance the flavors. If you don’t have sugar on hand, you can use honey instead!
• Milk: Whole milk is typically my go-to because it’s has a higher fat content and will make your biscuits more moist and tender. Feel free to use any milk you like best, you could even make these with half and half!
• Butter: You’ll need some for the biscuit dough AND for the topping to make these biscuits supremely buttery! I wrote the recipe to use unsalted butter, but if you only have salted butter, just cut back a little on the added salt.
• Garlic: We prefer to use garlic powder in the biscuits and in the butter topping so as not to overpower the cheddar flavor in these biscuits. However, for all my garlic lovers, you can absolutely use finely minced fresh garlic instead!

Chef’s Tips & Variations

• Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can affect the texture. Grate your own cheddar for the best melt and flavor.
• Stuff with Cheese: Place a small cube of cheese inside each biscuit before baking for a melty surprise in the middle. Be warned it may ooze out a little, but while they may not be as pretty the taste is worth it!
• Add Fresh Herbs: While I used dried parsley for ease, fresh parsley is great too! For more flavor options, try adding some diced fresh chives, thyme, or rosemary.
• Make Mini Biscuits: Use a medium sized cookie scoop to scoop two tablespoons of dough to portion out smaller biscuits, perfect as an appetizer or snack!
• Air Fryer: While I recommend using the oven as air fryers can vary and be unreliable for baked goods, you can air fry these cheddar biscuits. I recommend lining your air fryer with parchment paper and cooking the biscuits at 325°F for about 10 to 12 minutes.

How to Make Cheddar Biscuits — Step By Step

Impress your guests with homemade biscuits that taste like they came from a restaurant! Above is a quick recipe overview, but please scroll down to the recipe card for full instructions.

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.

Why I Love This Slow Cooker Corn Casserole

I was born and raised in Texas, which means I have a very deep love for all things Southern in my kitchen! This corn pudding recipe is a must-make on just about every major holiday for my family. It’s one of those traditional sides that Christmas and Thanksgiving just wouldn’t be complete without. And with that being said… I’ve been known to plug in the Crockpot for this corn casserole recipe on regular weeknights as well! Here’s what I really love about this easy recipe:

• Always a Hit: From a bbq to the holidays, crockpot corn casserole is always a crowd favorite. It is both sweet and savory, making it perfect alongside just about any main dish.
• Beginner-Friendly: You don’t need any experience to ace this easy casserole. Just mix everything together, set the crockpot and forget it until you’re ready to serve!
• Creamy: Creamed corn, butter, sour cream, cheddar cheese and cream cheese combine to create an ultra rich corn casserole.
• Save Oven Space: This corn casserole crockpot recipe will save you oven space and travels easily in the slow cooker.

What Is Corn Casserole?

Corn casserole, also commonly called corn pudding, is a traditional Southern side dish. It’s made with different kinds of corn: canned corn kernels, creamed corn and cornbread mix. Butter, milk, sour cream, cheese and eggs are added for creamy richness. Everything is blended and cooked until crisp around the edges, with a soft and creamy pudding-like center.

Key Ingredients

Sliced fresh green onions add texture and a savory flavor among all the sweet creaminess. Below you will find helpful notes for key ingredients used to make corn pudding in the Crockpot. Scroll down to the recipe card for the full ingredient list and exact amounts!

• Sweet Corn: Use canned, frozen or fresh kernel corn.
• Creamed Corn: This is the key ingredient to get the sweet and creamy texture! Don’t swap it for anything else.
• Butter: Reduce the added salt by 1/4 teaspoon if you use salted butter.
• Sour Cream: Don’t use Greek yogurt for this, you need the fat from sour cream.
• Cheese: Cheddar is my favorite, but any shredded cheese will work. If you have the time to freshly shred it right off the block, even better.
• Milk: Whole milk is best. 2% will work too.
• Cornbread Mix: Jiffy cornbread mix is my favorite, but use whichever one you want. The box may also say corn muffin mix instead of cornbread mix.
• Granulated Sugar: Light brown sugar is a great swap.
• Cream Cheese: Full-fat will create the best creamy texture.

How to Make Slow Cooker Corn Casserole

Set the crockpot to cook on HIGH or LOW depending on how much time you have before serving. 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

• Don’t Over-Mix: Only stir the batter until just-combined. Over-mixing can lead to a rubbery casserole.
• Southwestern Twist: Add a 4 oz can of drained diced green chilis for tangy heat. For more heat, you can use a diced jalapeño.
• Swap the Cheese: Shredded cheddar cheese is the traditional choice. However, you can also use shredded mozzarella, Colby Jack or even pepper jack cheese.
• Hold the Sugar: You can skip the added sugar for a slightly less sweet, more savory corn pudding.
• Add Bacon: Crumble some cooked bacon and mix it into the pudding for added smokey goodness.

What to Serve with Corn Pudding

Often served for the holidays or summer bbq, this crockpot corn casserole pairs well with just about anything! Here are a few tasty ideas:

• Holiday Mains: This impressive orange glazed ham or best Thanksgiving turkey are great options. Don’t forget the turkey gravy!
• Summer BBQ: Try my favorite slow cooker pulled pork or easy oven pulled bbq chicken. Add the best baked beans and you have a complete feast!
• More Vegetable Sides: Impress your guests with this homemade green bean casserole or easy crockpot green beans. We also love these creamy make-ahead mashed potatoes for the holidays!

Why I Love This Apple Snickers Salad Recipe

I mean… what’s not to love? For starters, I’m a pretty huge fan of salads that aren’t really salads. They’re so much fun! This tart and sweet combo of Snickers bars and apples all held together in a creamy cheesecake-like “dressing” is way more exciting than your standard leafy greens. The last time I made this salad was with my kids leftover Halloween candy (but don’t tell them that) and I’ve been dreaming of it ever since! Check out what makes this apple Snickers salad such a hit:

• Sweet and Tart: Green apples, tangy cream cheese, creamy pudding and caramel sauce give this recipe its sweet-and-tart flavor profile.
• Refreshing: This sweet caramel apple salad is served chilled, making it the perfect summer dessert or sweet side dish.
• Quick and Easy: You only need 15 minutes of hands-on effort, the rest is chilling time.
• Convenient: Pudding mix and Cool Whip help you cut corners without sacrificing flavor.
• Perfect for a Potluck: This dessert salad pairs with just about everything, making it perfect for a potluck. It is always one of the first dishes to go!

Key Ingredients

Creamy instant pudding and Cool Whip add sweetness but also make this snickers and apple salad super convenient. Scroll down to the recipe card for full ingredient list and exact amounts!

• Milk: Use whole milk for the creamiest results.
• Instant Vanilla Pudding Mix: For a cheesecake twist, use instant cheesecake pudding!
• Cream Cheese: Full-fat cream cheese adds more richness, but low-fat can be used instead.
• Cool Whip: Go for homemade whipped cream if you prefer.
• Apples: Tart Granny Smith apples are my personal favorite, but any apples will work.
• Marshmallows: Mini marshmallows are best.
• Snickers: Or any similar chocolate candy bar, cut into bite sized pieces.
• Caramel Sauce: Try my salted caramel sauce!

How to Make Snickers Apple Salad

Stir, chill and serve… This snickers salad recipe couldn’t get any easier! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.

Chef’s Tips & Variations

• Prevent Brown Apples: Squeeze 1/2 lemon juice and toss the apples in the juice to prevent them from browning.
• Go Mini: Save prep time by using mini Snickers instead of regular full-sized ones. You don’t even have to slice them.
• Don’t Over-Mix: Gently stir everything together until just combined. Over-mixing causes the Cool Whip to deflate and become runny.
• Hard Snickers: The candy bars can get really hard when refrigerated because of the caramel nougat center. To prevent this, stir them in right before serving.
• More Add-Ins: Add 1/2 cup mini chocolate chips, chopped nuts, or shredded coconut for extra texture.

More of the Best Apple Dessert Recipes

• Rustic, old-fashioned apple crisp is topped with a crunchy cinnamon oat topping!
• Sweet and tart dutch apple pie is the perfect Thanksgiving dessert.
• Easy apple cinnamon muffins have the best sweet crumb topping!
• Cinnamon baked apples are best when served with vanilla ice cream.