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5 from 1 vote

Cinnamon Roll Casserole

An easy recipe using refrigerated biscuit dough to make a casserole that tastes exactly like a Cinnabon Cinnamon Roll
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Brunch
Cuisine: American
Author: Basil and Bubbly


  • 2 16.4 ounce packages of refrigerated biscuit dough
  • 1/2 cup butter melted
  • 2 Tablespoons cinnamon
  • 3/4 cup brown sugar
  • 2 eggs
  • 1/3 cup milk
  • 4 ounces cream cheese
  • 1/4 cup butter melted
  • 1/3 cup milk
  • 1 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt


  • Preheat oven to 350 degrees F.
  • Cut each biscuit dough piece into 6 pieces.
  • Whisk melted butter, cinnamon, and brown sugar. Toss cut up biscuit dough pieces in the mixture and pour coated biscuit pieces into a greased 9x12 pan. Pour any remaining sugar/cinnamon/butter mix over the biscuit pieces.
  • Whisk the 2 eggs and 1/3 cup of milk together. Pour over the biscuit pieces in the pan. Stir to coat.
  • Bake for 35 minutes.
  • To Make Frosting: Whisk together cream cheese, 1/3 cup milk, vanilla, salt, and 1/4 cup of melted butter until smooth. Add in powdered sugar and whisk until smooth again. ( SEE NOTE FOR TIP ABOUT FROSTING CONSISTENCY )
  • Drizzle frosting on top.


If you pour the frosting over a hot casserole, it will become more thin from the heat of the casserole. If you make the casserole in advance ( or even if you let it cool for 15 or 20 min ) OR if you will be serving it after it has had a chance to cool, you will need to add at least an additional 1/4 cup of milk to get the perfect consistency of frosting.