Jump to Recipe

Turn store-bought cinnamon rolls into a cozy Gingerbread Cinnamon Roll Casserole. An easy, crowd-pleasing holiday breakfast everyone will love.

Close-up on a serving of Easy Gingerbread Cinnamon Roll Casserole sitting on a white plate in front of the pan of breakfast casserole.

Our Easy Gingerbread Cinnamon Roll Casserole is going to wow your family on Christmas morning. Store-bought Cinnamon rolls are transformed into a Gingerbread flavored breakfast dish that absolutely could not be easier to make. When we make it for our family they said they never wanted to have Cinnamon Rolls any other way. So grab your molasses and holiday spices and lets get ready to make an easy breakfast casserole that everyone will love.

Ingredients You Will Need

All the ingredients you will need to make Easy Gingerbread Cinnamon Roll Casserole.

How to Make the Gingerbread-flavored Slurry

Collage image showing the steps for melting the butter with the Brown Sugar.

Step 1: The first step is to make a butter/gingerbread flavored slurry to spread on the cinnamon rolls. Start by melting the butter in a sauce pan on low heat.
Step 2: Now add the brown sugar and stir until the sugar dissolves into the melted butter. Keep stirring until the butter and the sugar fully combine.

Collage image showing the steps for adding the Gingerbread flavors to the butter mixture.

Steps 4-6: Add the molasses and the spices (Cinnamon, Nutmeg, Ginger) to the slurry and stir on low heat until they are fully combined. Take the slurry off the heat and set aside for now.

How to Prepare the Store-bought Cinnamon Rolls

Collage image showing the steps for preparing the Store-bought Cinnamon Rolls.

Steps 7-9: It is now time to prepare the Grands Cinnamon Rolls. Open both the cans of Cinnamon Rolls (remember to save the icing) and cut each roll into four pieces. 

How to Bake the Breakfast Casserole

Collage image showing the steps for preparing the Gingerbread Cinnamon Roll Casserole for the oven.

Step 10: To prepare the casserole for baking, spray a 9×13” pan with Baking Spray. We used a Gingerbread Man baking dish but a regular baking pan will be fine. Press the Cinnamon Roll pieces evenly into the pan.
Step 11: Pour the Gingerbread slurry mixture over the Cinnamon Roll pieces.
Step 12: And then pour the Heavy Whipping Cream over Gingerbread slurry mixture.
Step 13: Cover the pan in aluminum foil and bake in an oven pre-heated to 350 degrees for approximately 50-55 minutes.

Collage image showing the step for preparing the breakfast casserole to be served.

Step 14: Remove the foil, the cinnamon rolls will have risen and the delicious Gingerbread slurry and Whipped Cream will be incorporated fully into the casserole. So yummy!
Step 15: Cool for 5-10 minutes and then top with the icing from the Cinnamon Roll packages.
Step 16: Serve warm and enjoy!

Closeup on a serving of Easy Gingerbread Cinnamon Roll Casserole sitting on a white table with christmas decorations.

Other Easy Breakfast Recipes You Will Love

Closeup on a serving of Easy Gingerbread Cinnamon Roll Casserole sitting on a white plate in front of the pan of breakfast casserole.Print

Easy Gingerbread Cinnamon Roll Casserole

Yield 12 servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Turn store-bought cinnamon rolls into a cozy Gingerbread Cinnamon Roll Casserole. An easy, crowd-pleasing holiday breakfast everyone will love.

Ingredients

  • 2 cans Grands Cinnamon Rolls (large size)
  • 1/2 cup Butter, melted (We use Salted, Sweet Cream Butter)
  • 3/4 cup Brown Sugar (packed)
  • 1/4 cup Molasses
  • 1 heaping teaspoon Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Nutmeg
  • 1 cup Heavy Whipping Cream

Instructions

      1. The first step is to make a butter/gingerbread flavored slurry to spread on the cinnamon rolls. Start by melting the butter in a sauce pan on low heat.
      2. Add the brown sugar and stir until the sugar dissolves into the melted butter. Keep stirring until the butter and the sugar fully combined.
      3. Add the molasses and the spices (Cinnamon, Nutmeg, Ginger) to the slurry and stir on low heat until they are fully combined. Take the slurry off the heat and set aside for now.
      4. Now it is time to prepare the Grands Cinnamon Rolls. Open both the cans of Cinnamon Rolls (remember to save the icing) and cut each roll into four pieces.
      5. To prepare the casserole for baking, spray a 9x13” pan with Baking Spray. Press the Cinnamon Roll pieces evenly into the pan.
      6. Pour the Gingerbread slurry mixture over the Cinnamon Roll pieces.
      7. Pour the Heavy Whipping Cream over Gingerbread slurry mixture.
      8. Cover the pan in aluminum foil and bake in an oven pre-heated to 350 degrees for approximately 50-55 minutes.
      9. Remove the foil, the cinnamon rolls will have risen and the delicious Gingerbread slurry and Whipped Cream will be incorporated fully into the casserole. So yummy!
      10. Cool for 5-10 minutes and then top with the icing from the Cinnamon Roll packages.
      11. Serve warm and enjoy!

Notes

Cover and store in the refrigerator. The breakfast casserole can be easily re-heated in the oven. Will last 2-3 days in the refrigerator but tastes best right out of the oven.

Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!

© Two Sisters Crafting
Cuisine: American / Category: Breakfast