Got a can of cinnamon rolls and want to do something beyond the usual? These five recipes turn store-bought or homemade cinnamon rolls into quick breakfasts, cozy desserts, and even a savory-sweet dinner twist. Each one is simple, uses everyday ingredients, and lets the cinnamon-sugar goodness shine.
Ingredients
- 1 can (12.4 oz / 350 g) refrigerated cinnamon rolls with icing (8 rolls)
- 3 large eggs
- 1/2 cup (120 ml) heavy cream
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 g) unsalted butter, melted
- 1/2 cup (60 g) chopped pecans or walnuts (optional)
- 1/2 cup (85 g) semisweet chocolate chips (optional)
- 1/4 cup (60 ml) maple syrup (for serving)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish or line it with parchment paper.
- Open the can of cinnamon rolls and separate the rolls. Cut each roll into quarters (or leave whole for a different texture). Arrange the pieces in the prepared dish in a single layer, spacing them slightly apart.
- In a medium bowl, whisk together the eggs, heavy cream, vanilla, cinnamon, and sugar until smooth. Pour the mixture evenly over the cinnamon roll pieces, making sure to coat them all.
- If using, sprinkle the chopped nuts and chocolate chips over the top. Drizzle the melted butter over everything.
- Bake for 20–25 minutes, until the cinnamon rolls are golden brown and puffed, and the egg mixture is set in the center. A knife inserted into the custard should come out clean.
- Let cool for 5 minutes. Drizzle the reserved icing from the can over the top, then serve warm with maple syrup if desired.
Tips
- Use day-old rolls: If your cinnamon rolls are a day old and a bit stale, they work even better in this bake—they soak up the custard without turning mushy.
- Don’t overmix: When whisking the custard, just combine until smooth. Overmixing can create too many air bubbles, making the bake puff unevenly.
- Check doneness early: Ovens vary, so start checking at 20 minutes. The center should be set but still slightly jiggly—it will firm up as it cools.
- Make it ahead: Assemble the dish the night before, cover, and refrigerate. In the morning, bake straight from the fridge, adding 5–7 minutes to the baking time.
Serving Suggestions
Serve this cinnamon roll bake warm, straight from the dish, with a drizzle of maple syrup or a scoop of vanilla ice cream for dessert. For breakfast, pair it with fresh fruit or a side of crispy bacon to balance the sweetness. It also makes a great brunch centerpiece—just set it out with coffee and orange juice.
Variations
- Apple Cinnamon: Add 1 cup (150 g) diced peeled apples tossed with 1/2 tsp cinnamon to the dish before pouring the custard.
- Pumpkin Spice: Replace the vanilla with 1/2 cup (120 ml) pumpkin puree and add 1/2 tsp pumpkin pie spice to the custard.
- Savory-Sweet: Skip the chocolate and nuts, and add 1/2 cup (60 g) shredded cheddar cheese and 4 slices cooked crumbled bacon to the top before baking.
- Mini Rolls: Use a tube of mini cinnamon rolls (about 12–16) and reduce baking time to 15–18 minutes.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion on a microwave-safe plate and heat in 20-second bursts until warm, or reheat in a 350°F (175°C) oven for 8–10 minutes to keep the edges crisp. The bake also freezes well for up to 2 months—wrap tightly in plastic wrap and foil, then thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use homemade cinnamon rolls? Absolutely. Use your favorite recipe or store-bought unbaked rolls. Just make sure they are raw (not baked) and cut them into pieces as directed.
Can I make this without eggs? Yes, you can substitute each egg with 1/4 cup (60 g) unsweetened applesauce or a commercial egg replacer. The texture will be slightly denser but still delicious.
Why is my bake soggy in the middle? This usually means it wasn’t baked long enough or the custard was too heavy. Make sure the center is set before removing from the oven, and let it rest for 5 minutes—it continues to set as it cools.
Can I use the icing that comes with the rolls? Yes, the included icing is perfect for drizzling on top after baking. If you prefer a less sweet finish, skip it and dust with powdered sugar instead.
How do I know when it’s done? The edges should be golden and puffed, and a knife inserted into the custard (not the roll) should come out clean. The internal temperature of the custard should reach 160°F (71°C) for food safety.
Can I prepare this in a slow cooker? Yes, you can. Grease the slow cooker, add the cut rolls and custard, and cook on low for 2–3 hours, until the center is set. Check at 2 hours to avoid overcooking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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