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Best Overnight Apple Cinnamon Roll Casserole Recipe

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This overnight apple cinnamon roll casserole combines refrigerated cinnamon rolls, tart Granny Smith apples, and a custard-like egg mixture for a breakfast that’s both easy and indulgent. Prep it the night before, bake it in the morning, and enjoy a crowd-pleasing dish with crispy edges and a soft, gooey center.

Ingredients

Scale
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
  • 3 large Granny Smith apples, peeled, cored, and thinly sliced (about 1/8 inch thick)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup (optional)
  • Reserved icing from cinnamon roll cans (both packets)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/4 cup caramel sauce (optional)

Instructions

  1. Peel and core the apples. Slice them thinly—about 1/8 inch thick. In a small saucepan over medium heat, melt the butter. Add the brown sugar, cinnamon, nutmeg, and salt. Stir until combined and bubbly, about 2 minutes. Remove from heat and add the sliced apples. Toss gently to coat every slice. Set aside to cool slightly.
  2. Open both cans of cinnamon rolls. Set the icing packets aside. Cut each cinnamon roll into quarters. Place the pieces in a large bowl.
  3. In a medium bowl, whisk together the eggs, milk, vanilla extract, and maple syrup (if using) until smooth and pale yellow. Do not over-whisk.
  4. Grease a 9×13-inch baking dish with butter or non-stick spray. Spread half of the cinnamon roll pieces evenly across the bottom. Spoon half of the apple mixture over the top, including the buttery juices. Repeat with the remaining cinnamon roll pieces and the rest of the apples. Pour the custard mixture evenly over everything. Gently press down with a spatula to ensure every piece gets soaked.
  5. Cover the dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours, or up to 12 hours.
  6. Preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it sit on the counter for about 15 minutes while the oven preheats. Bake uncovered for 25 minutes. Then cover loosely with foil and bake for another 10-15 minutes, until the top is golden brown, the edges are bubbling, and a knife inserted in the center comes out clean.
  7. Let the casserole cool for 5 minutes. Squeeze both icing packets over the top and spread gently with a spatula. Add chopped pecans or a drizzle of caramel sauce if desired.

Notes

Don’t skip the overnight step—the custard needs time to soak into the cinnamon roll pieces for the best texture. Let the casserole rest for 5-10 minutes after baking to allow the custard to set. For extra crispy edges, remove the foil for the last 10 minutes of baking. Granny Smith apples are recommended for their tartness, but Honeycrisp or Fuji work well too.

Nutrition

Keywords: overnight cinnamon roll casserole, apple cinnamon roll casserole, breakfast casserole, overnight breakfast, cinnamon roll bake, apple cinnamon rolls

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