Christmas Morning Cinnamon Roll Casserole (Make-Ahead & Easy!)

Looking for the perfect Christmas morning breakfast? This sweet and special cinnamon roll casserole is the ultimate make-ahead dish. Assemble it the night before, and wake up to a delicious, gooey, and crowd-pleasing treat!

Why You’ll Love This Christmas Morning Casserole

Make-Ahead Friendly: Assemble the night before and bake fresh in the morning.
Gooey & Sweet: Perfectly soft cinnamon rolls with a deliciously creamy texture.
Crowd-Pleasing: A guaranteed hit for holiday brunch!

How to Make This Recipe

This recipe is easy to prepare, and with a little planning, you’ll have a perfect holiday breakfast. Follow these steps for the best results:

Make-Ahead Timeline

Night Before: Prepare the dough and allow it to rise until doubled in size.
Morning Of: Remove from the fridge 2-4 hours before baking to let it come to room temperature.
Before Baking: Preheat the oven and check that the dough has fully risen before placing it in the oven.

Pro Tips for the Best Cinnamon Rolls

Use a stand mixer to save time kneading the dough.
Check milk temperature before adding yeast (too hot = kills yeast, too cold = no rise).
Don’t skip the heavy cream! It adds moisture and that signature gooey texture.
Use a well-greased baking dish to prevent sticking and make cleanup easier.
Watch the dough, not the clock—proofing times can vary depending on room temperature.

Frequently Asked Questions

Why didn’t my dough rise?

This usually happens if the yeast was expired, the milk was too hot and killed the yeast, or the dough was placed in a cold environment. Make sure to proof the dough in a warm, draft-free space.

Can I use store-bought cinnamon rolls instead of homemade dough?

Yes! If you’re short on time, you can use store-bought cinnamon rolls. Just follow the baking instructions and adjust the time as needed.

How do I store leftovers?

Store any leftover cinnamon roll casserole in an airtight container in the refrigerator for up to three days. Reheat in the oven at 300°F for about 10 minutes or in the microwave for 30 seconds.

Can I freeze this casserole?

Yes! You can freeze the unbaked casserole by covering it tightly with plastic wrap and aluminum foil. When ready to bake, thaw overnight in the refrigerator and let it come to room temperature before baking.

Get the Full Recipe

Follow the full step-by-step instructions below to make the best Christmas morning cinnamon roll casserole:

Yield: 9 rolls

Cinnamon Rolls

Ingredients

Dough
1 cup whole milk 1/4 cup plus 2 tablespoons sugar, divided use 2¼ teaspoons/7 grams active dry yeast (¼-ounce envelope) 4 cups all purpose, plus more for dusting 1½ teaspoons baking powder 1¼ teaspoons kosher salt 1 large egg, lightly beaten 8 tablespoons butter, softened Nonstick spray for the bowl 
Filling
1 1/2 cupsight brown sugar 2 tablespoons ground cinnamon ¼ teaspoon kosher salt 
Glaze
3 cups powdered sugar
5 tablespoons whole milk
1/2 teaspoon vanilla extract

Instructions

To make the dough: In a small saucepan, heat the milk to 110 degrees Fand promptly remove from heat. Stir in 2 tablespoons of sugar and the yeast.Set aside until yeast is foamy and bubbles appear about 5 minutes. If 5 minuteshave passed and there is no reaction, the yeast might be dead.
In a stand mixer bowl fitted with the paddle attachment, on low, mix the flour, baking powder, and kosher salt until combined. If mixing by hand, use a wooden spoon or sturdy spatula. Add the milk and yeast mixture, followed by the egg, and mix until combined (make sure to scrape the bottom of the bowl to catch any dry spots). Add the melted butter and continue to stir until the dough is shaggy, scraping the bowl as needed.
Turn off the mixer and swap out the paddle attachment for the dough hook. If kneading by hand, turn the dough out onto a lightly floured work surface. Knead dough until it's smooth and elastic, about 4 minutes. If the dough is sticky, give a light dusting with flour.
Tightly cover a large bowl with non-stick spray. Transfer the dough to the bowl. Tightly cover with plastic wrap and place in a warm, draft-free area to proof (the oven or microwave works great). Let the dough sit until it's doubled in size, about 1 1/2 to 3 hours. Time will vary according to how cool or warm your home is.
Once doubled, punch down the dough to release any air. Tightly cover with plastic wrap and transfer to the refrigerator for an hour.
In the meantime, make the filling by adding all the ingredients into a medium size bowl and whisk to combine.
To fill and shape the rolls: Remove the chilled doughand turn it out onto a lightly floured work surface. Roll dough into an 18 x10-inch rectangle.Spread softened butter onto the dough, leaving a 1/2-inch
border on the long side furthest from you. Sprinkle the brown sugar mixture in
an even layer and gently press it down into the butter.
Starting at the end closest to you (the long side), roll the dough into a tight spiral, pressing lightly as you go to prevent gaps.
Cut the log into 9 pieces, 2 inches thick. Lightly cover a 9x13-inch pan with non-stick spray. Arrange rolls in three even rows, leaving room between each piece. Cover pan tightly with plastic wrap and set aside for the second proof. Buns are ready when they have doubled in size, about 2 hours.
Alternatively, you can refrigerate them overnight at this point. If you refrigerated the buns overnight, remove them from the refrigerator and set in a warm draft-free area for a second proof. Buns are ready for baking when they have doubled in size.
To bake: Heat oven to 350 degreesF. Remove plastic wrap and pour heavy cream evenly over the top. Don't worry ifit pools at the bottom of the pan. It will be absorbed during baking. Place panon middle rack. Bake until golden brown and the filling starts to bubble, about30-35 minutes.
In the meantime, make the glaze by adding all the ingredients into a medium size bowl and whisk to combine. The glaze should be thick, as it will thin out once it's drizzled on the hot buns.
Remove the pan from the oven and set it on a wire rack. Drizzle with glaze and let cool for 5 minutes before serving.

Filed Under: Sweets