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

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.

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