Oh man, guys. I think I may have just discovered the most easy cinnamon rolls hack EVER.
♡♡♡
I mean it. This overnight casserole version takes all of 10 minutes to prep ahead of time, and none of those steps have anything to do with bread-dough-making (or working with yeast). Which means that instead waking up extra-early the next morning to mix and proof and roll out dough from scratch — guys — you can totally sleep in. Because once you roll out of bed, all you need to do is drizzle the the casserole with some cinnamon-sugar-butter, pop it in the oven for 25 minutes, and whip up a quick batch of cream cheese icing while it bakes. Then, in less than 30 minutes total, this ridiculously delicious pan of cinnamon roll goodness will be ready to serve up, share, and enjoy.
Truly, the easiest cinnamon “rolls” I’ve ever made. So if you’re looking for a laid-back recipe to make for brunch this weekend — or hey, how about a super-stress-free-crowd-pleaser for Easter the next weekend — this one’s for you.
The secret to these amazing rolls?
A good loaf of challah bread + good-quality cinnamon.
If you’re unfamiliar with challah, it’s a traditional braided Jewish bread that’s slightly sweet, dense, and makes the best French toast ever. And as such, it also works perfectly in this recipe for cinnamon rolls! I usually buy mine at Great Harvest Bread Co, but it’s available at most places where fresh bread is sold. (Or if not, ask for a good brioche.)
Good quality cinnamon is also a must for me with cinnamon rolls, and I’m happy to be partnering with McCormick Spices again this year, whose cinnamon has always been a staple in my pantry and tasted awesome in this recipe. (Bonus, they also have a new toasted cinnamon that I’ve been using lately and love with cinnamon rolls too — check it out!)
To make the casserole, simply dice up your loaf of bread into bite-sized chunks. Then whisk together some milk, eggs, and cinnamon, and toss the bread in the mixture until it’s evenly coated. Turn the mixture into a 9 x 13-inch baking pan, cover, and refrigerate for at least 4 hours (or overnight).
Then, once you’re ready to bake the cinnamon rolls, drizzle on a cinnamon-sugar-butter mixture on top of the casserole. Bake for 25 minutes. And while the casserole is in the oven, whisk together a simple cream cheese icing.
Then once the casserole is cooked through and nice and toasty on top, drizzle on lots and lots of that cream cheese icing.
Slice….
…and serve!
(Oh, and don’t forget to drizzle on just a little more icing…for good measure.)
Seriously, this casserole brings together all of the amazing cinnamon roll flavors we know and love, with just a fraction of the work. So if you’re looking for a good brunch hack for this weekend or Easter weekend, I can’t recommend it enough.
Enjoy!
Overnight Cinnamon Roll Casserole
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
Description
This Overnight Cinnamon Roll Casserole is quick and easy to make ahead, drizzled with a heavenly cream cheese frosting, and SO delicious!
Ingredients
Overnight Cinnamon Roll Casserole Ingredients:
- 12 eggs
- 1 1/2 cups milk
- 2 tablespoons McCormick® Cinnamon, Ground, divided
- 1 tablespoon McCormick® Pure Vanilla Extract
- 1 loaf challah bread, cubed
- 1/4 cup butter, melted
- 1/4 cup firmly-packed brown sugar
- 1 batch cream cheese icing (see below)
Cream Cheese Icing Ingredients
- 4 ounces cream cheese, softened
- 1 cup powdered (confectioners’) sugar, sifted
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1-3 teaspoons milk, as needed
Instructions
To Make The Overnight Cinnamon Roll Casserole:
- Mix eggs, milk, 1 tablespoon of the cinnamon, and vanilla extract in large bowl with wire whisk until well blended. Add bread cubes, and toss until they are evenly coated with the milk mixture. Pour into a 13 x 9-inch baking dish, that has been prepared with cooking spray. Cover and refrigerate for at least 4 hours, or overnight.
- When you’re ready to bake the casserole, preheat the oven to 350°F. Remove casserole from refrigerator.
- In a small bowl, whisk together the melted butter, brown sugar and remaining 1 tablespoon cinnamon until combined. Drizzle the mixture evenly over the casserole.
- Bake uncovered for 25 to 30 minutes or until golden brown. While the casserole is baking, prepare the cream cheese icing (see below).
- Once the casserole is cooked through and toasted on top, remove it from the oven and transfer to a wire cooling rack. Drizzle the cream cheese icing over the top of the casserole. Then serve warm, drizzled with extra icing if desired.
To Make The Cream Cheese Icing:
- Whisk cream cheese, powdered sugar and vanilla extract together until smooth. Add milk — 1 teaspoon at a time — to thin out the icing, until it reaches your desired consistency. Use immediately, or refrigerate in a sealed container for up to 3 days.
Notes
Slightly adapted from this recipe by McCormick. *Edited on April 7 — I omitted the baking powder in the recipe. After re-testing it, I realized the recipe really didn’t need it! :)
This post is sponsored by McCormick Spices, whose spices I love and use regularly in my everyday cooking. Thanks for continuing to support the brands who help make this site possible.
Hi Ali, looks like you removed baking powder from the ingredients list, but not the directions. Just scrolled through comments to get an explanation. Can’t wait to try these in the morning! :)
Hi Elizabeth! We actually deleted that from the recipe. After re-testing it, we realized the 1/4 tsp baking powder wasn’t needed. :) Hope you enjoy!!
This looks absolutely delicious. But isn’t it a bread pudding?
Holy cow, I want to eat this right now. Extra cinnamon drizzle on mine, please. :) I love McCormick’s new roasted cinnamon!!
This looks so freaking yummy! Thanks for the recipe, I’m going to try this with some brioche bread on my day off tomorrow (we don’t get challah around my parts!)
Lo
Thank you, Lo, we hope you enjoyed it! :)
Alright, I’ve got to admit that I was a little doubtful about how good this would be, especially considering how much my family loves traditional cinnamon rolls. But we gave it a try this morning because it sounded so easy, and it ended up being so good! The eggs and milk definitely softened up the bread cubes and made it borderline quiche-esque, but everyone loved it and polished off the entire pan. We’ll definitely be making this one again soon!
We’re so happy you and your family enjoyed it! :)
I agree with others, this does look amazing! I’ve got to be honest, I’ve never seen a recipe like this where you didn’t make the dough. I’m really surprised that it works and tastes as well as you, and Michelle in the comments, says it does.
Certainly makes it a far easier recipe!
We hope you can give it a try sometime soon, Chris! :)
Basically the best idea on earth. My grandmother used to make homemade cinnamon rolls, waking up at like 4 am to get them started and letting them rise and that whole crazy process. I sometimes wish I wanted to do that, buuuut let’s be real. THIS is what I’m talking about. Looks delicious!
Thank you, Tera, we hope you love this! :)
Any idea how this would freeze? Perhaps before baking? Getting ready to have a baby and I’m really wanting to celebrate with cinnamon rolls for the morning after, so I’d love to just be able to pull it out of the freezer.
Hi Savannah! We haven’t tried freezing this, but we think it would freeze best after being baked. Let us know if you try it, we hope you enjoy (and congrats to you)! :)
Hi Savannah! Was wondering how this would freeze as well! Any input/feedback if you’ve tried it! Thanks!
Just pulled it out of the oven and took our first bites……AMAZING! This recipe is such a keeper! Thanks, Ali :)
Yay! We’re so happy you loved it, Michelle! :)
Okay, these are getting made tomorrow night! Adding challah bread to the grocery list now.
Awesome, Britt, we hope you loved it!