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
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.
Flavor was excellent. However, middle was raw while edges were perfect. Think if I cooked it so muddle was done edges would be dry. Fewer eggs, less milk??
The cinnamon rolls were delicious and enjoyed by all. Thank you. Next time, I may try adding some apples and nuts.
First off, I’m so excited to have found this recipe! I was looking for an overnight French toast casserole recipe to make for Christmas morning (working all day both days); however, wanted something similar to a cinnamon roll and here you are! Although I was looking for easy, still wanted quality and this recipe seems perfect all around! Thank you!
Realizing it’s two years later, not sure if questions may be answered, but here goes! Could heavy cream or eggnog be used in the recipe instead of milk? (Not tryng to modify, I just have both on hand that need to be used up!) Thanks again and happy holidays!
Have you tried this with browned butter? I wanted to make the cinnamon rolls for thanksgiving morning but I just won’t have enough time. But browned butter is MY JAM!! I’ve made both recipes a bunch of times & the casserole is easy peasy but curious about the browned butter. Any thoughts?
I’m sure the browned butter would be extra delicious! :)
This was such a great delicious recipe! However I did find that I had to bake it for a total of 40 min and it still was pretty gooey and the egg mixture wasn’t set all the way. Not sure if my Challah loaf was too small or what happened! Would love to make it again because for the most part it was soo yummy!!
This was amazing!! Although, I agree needed a lot longer than 30 mins as the egg mixture was still raw. The flavor was amazing though.
We made this for our family Easter Brunch. Very decadent and easy!!!
So delicious and ridiculously easy! Especially perfect for the holidays when you are hosting a big group of people at your house.
I sent this recipe to my husband as a “hint” about a nice Mother’s Day breakfast ;) He got the hint and Oh My! This was soooo good! What a delicious way to wake up on Mother’s Day! Thank you for the recipe!
Molly, we’re so glad your husband made this for you and even more glad that you enjoyed it! :)
Can you guesstimate how many cups of bread cubes this would be? I have brioche on hand and can’t wait to make this – just wanted to confirm amounts/proportions!
Hi Michelle! We’re guessing 8-12 cups, but as long as it’s a standard-sized challah/brioche loaf, you’ll be fine. :) We hope you enjoy!
Loved this recipe! It was perfect for Easter morning breakfast!
Super fast and easy!
We’re so glad to hear that, Heather! :)