Cinnamon Roll Casserole

5 from 2 votes

Super easy and crowd-pleasing recipe for ooey, gooey Cinnamon roll casserole.

Prep Time30

Cook Time30

Course: Breads, Breakfast

Keyword: cinnamon roll casserole

Servings:

Calories: 327kcal

Author: Melissa Griffiths

2 cans refrigerated cinnamon rolls, with icing 12.4 ounces each, 8 cinnamon rolls each (16 total)
1 cup unsalted butter melted
1 ¼ cups granulated sugar
1 tablespoon ground cinnamon

Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking dish or a large bundt pan with non-stick cooking spray or butter.
Open the cans of cinnamon roll dough and set the icing packets aside for later use. Cut each cinnamon roll into 6 pieces.
In a small bowl, combine the granulated sugar and ground cinnamon. Mix well to create the sugar-cinnamon mixture.
In a separate bowl, toss the cut cinnamon roll pieces with the melted butter, ensuring that all the pieces are evenly coated.
Roll the butter-coated cinnamon roll pieces in the sugar-cinnamon mixture, making sure they are fully coated.
If using nuts or raisins, mix them into the coated cinnamon roll pieces at this point.
Arrange the coated cinnamon roll pieces evenly in the greased baking dish or bundt pan. If there's any leftover melted butter or sugar-cinnamon mixture, drizzle it over the pieces.
Bake for 30-35 minutes, or until the casserole is golden brown and cooked through (it takes longer to bake in the bundt pan). Use a toothpick to check for doneness; it should come out clean or with a few crumbs.
Drizzle the icing over the warm casserole, making sure to cover all the pieces.
Serve the cinnamon roll casserole warm, using a spatula to scoop out individual servings. Enjoy your delicious, gooey, monkey bread-style treat!

You can add ½ cup chopped nuts (such as walnuts or pecans) and/or a ½ cup raisins to this dish if you'd like, just add them a little at a time while you are adding the bread pieces so they are evenly distributed.
I used the normal Pillsbury canned cinnamon rolls that aren't fancy, or jumbo, or Cinnabon. The plain ones are more like biscuits with cinnamon pieces in them and not round rolled up cinnamon rolls. The biscuit-like kinds are easier to work with for this recipe.