Cinnamon Roll Bake Recipe: Easy Christmas Morning Breakfast

Warm cinnamon, sweet vanilla glaze, and that unmistakable scent of freshly baked dough—if you could bottle up Christmas morning, it would smell exactly like this Cozy Christmas Morning Cinnamon Roll Bake. Let’s be real: the aroma alone is enough to drag even the sleepiest family member out of bed. The first time I slid this bubbling, golden bake out of my oven, I felt like I’d stumbled onto something magical—like finding an extra present under the tree you didn’t expect. I remember standing in my kitchen, a mug of cocoa in hand, watching the icing melt into every fluffy crevice and thinking, “This is it. This is what Christmas should taste like.”

When I was a kid (back when I was knee-high to a grasshopper), Christmas morning breakfasts were usually a chaotic flurry of cereal bowls and spilled milk. I wish I’d known about this cinnamon roll bake back then—one pan, zero fuss, and pure, nostalgic comfort. It’s become our family’s new tradition. My kids can’t help but sneak bites straight from the pan, and even my partner, who claims to “not have a sweet tooth,” can’t resist a second helping. You know what? It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

This cinnamon roll bake is dangerously easy, making it perfect for potlucks, a sweet treat for your kids, or to brighten up your Pinterest board with a little holiday cheer. I’ve tested and retested it (in the name of research, obviously), and each time I’m reminded why it’s a staple for family gatherings, gifting, and lazy weekends. It’s one of those recipes that feels like a warm hug—bookmark this one, because once you try it, you’ll find yourself craving that festive feeling all year long.

Why You’ll Love This Recipe

I’ve baked a lot of cinnamon rolls in my day—homemade, canned, you name it—but this Cinnamon Roll Bake recipe stands out every single time. It’s not just another breakfast casserole; it’s a love letter to cozy mornings, created through a lot of kitchen experiments, stubborn tweaking, and, yes, a few sticky mishaps along the way. Whether you’re a seasoned baker or someone who just wants something easy and impressive, you’re in for a treat.

• Quick & Easy: This comes together in under an hour (including baking!), which means more time in your pajamas and less time fussing over the stove.
• Simple Ingredients: Nothing fancy here—just fridge and pantry staples. You probably already have everything you need, and no special shopping trips required.
• Perfect for Christmas Morning: Let’s face it, nobody wants to be stuck in the kitchen while the presents are being torn open. This bake is prepped in minutes and bakes while you’re making memories.
• Crowd-Pleaser: My family, friends, and even picky eaters gobble this up. It’s a guaranteed hit for both kids and adults, and it reheats beautifully for seconds (or thirds!).
• Unbelievably Delicious: Imagine all the gooey, caramelized edges of a cinnamon roll, swirled with soft, custardy centers and drizzled with vanilla cream cheese icing. It’s comfort food at its finest.

What makes this Cinnamon Roll Bake different? Instead of rolling individual buns, you chop up ready-made dough and let the magic happen in the oven. The custard mixture seeps into every bite, making it moist, soft, and never dry. I add a pinch of nutmeg (my grandma’s secret), and a splash of real vanilla extract for that extra depth. You can even prep it ahead or make it gluten-free—more on that later. Honestly, it’s the kind of dish that makes everyone pause, close their eyes, and just savor the moment.

Whether you want to impress guests without breaking a sweat, or you’re simply craving a sweet, cinnamon-spiced breakfast that feels like a celebration, this recipe is your new go-to. It’s not just food—it’s a memory in the making.

What Ingredients You Will Need

This Cozy Christmas Morning Cinnamon Roll Bake uses simple, wholesome ingredients to deliver bold cinnamon flavor and that classic, gooey texture everyone loves. Most of these are pantry and fridge staples, so you might already have everything you need. Here’s what you’ll want to gather:

• For the Cinnamon Roll Bake:
  • 2 cans (16.3 oz / 460 g each) refrigerated cinnamon rolls (with icing) – Pillsbury and Annie’s are my go-to brands.
  • 4 large eggs, room temperature – Adds richness and structure.
  • 1/2 cup (120 ml) whole milk – For a creamy custard base. (Use dairy-free milk if you like.)
  • 1/4 cup (60 ml) heavy cream – Makes the bake extra luscious. (Sub with half-and-half or coconut cream in a pinch.)
  • 1/3 cup (67 g) granulated sugar – Sweetens the custard. Can use coconut sugar for a twist.
  • 1 tablespoon (12 g) ground cinnamon – Don’t skimp! Fresh cinnamon makes a big difference.
  • 1/4 teaspoon ground nutmeg – Optional, but adds warmth and depth (highly recommended).
  • 2 teaspoons (10 ml) pure vanilla extract – For that bakery-style flavor. Nielsen-Massey is my favorite if you’re splurging.
  • Pinch of salt – Balances the sweetness.
• For the Glaze:
  • Reserved icing packets from cinnamon roll cans (or use homemade cream cheese icing—see Variations below).
  • Optional: 2 oz (56 g) cream cheese, softened – Mix with icing for extra richness.
  • 1-2 tablespoons (15-30 ml) milk – Just enough to thin the glaze if needed.
  • Powdered sugar for dusting (just a sprinkle for presentation).

Ingredient Tips:

• If you want to make this gluten-free, use your favorite gluten-free refrigerated cinnamon rolls.
• For a dairy-free option, substitute almond or oat milk and use a dairy-free cream cheese for the glaze.
• Don’t toss the icing packets! They’re liquid gold and key to that classic cinnamon roll flavor.
• If you’re feeling extra festive, toss in some chopped pecans or walnuts before baking.

See? Nothing complicated—just good, honest ingredients that work together for a showstopper breakfast bake.

Equipment Needed

You don’t need fancy gadgets or a chef’s kitchen to whip up this cinnamon roll bake. Here’s what you’ll need, plus a few of my tried-and-true recommendations:

• 9×13-inch (23×33 cm) baking dish – Glass or ceramic works best for even baking. I’ve used metal pans, but they tend to brown the edges a bit more—still tasty, though!
• Cutting board & sharp knife – For slicing the cinnamon rolls into bite-sized pieces. (A bench scraper works in a pinch.)
• Medium mixing bowl – For whisking the custard mixture. Any sturdy bowl will do.
• Whisk – For blending eggs, milk, and spices smoothly.
• Measuring cups and spoons – Accurate measuring means perfect texture every time. (I prefer stainless steel sets—they last forever.)
• Rubber spatula or wooden spoon – For folding everything together and scraping every last bit of icing from the bowl.
• Oven mitts – This bake gets hot! Trust me, I’ve learned the hard way.

Equipment Tips: If you don’t have a 9×13-inch dish, two 8-inch square pans work fine—just check them a few minutes earlier. No whisk? A fork will do in a pinch. And for easy cleanup, line your baking pan with parchment paper (my secret for quick kitchen resets after breakfast chaos).

Preparation Method

1. Preheat & Prep:
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray. This helps prevent sticking and makes for easy serving later.
2. Slice Cinnamon Rolls:
   Open both cans of refrigerated cinnamon rolls. Reserve the icing packets for later. Place the unbaked rolls on a cutting board and cut each roll into quarters (each piece should be about 1 inch/2.5 cm). Scatter the pieces evenly in your prepared dish.
3. Whisk Custard:
   In a medium bowl, whisk together 4 large eggs, 1/2 cup (120 ml) whole milk, 1/4 cup (60 ml) heavy cream, 1/3 cup (67 g) granulated sugar, 1 tablespoon (12 g) ground cinnamon, 1/4 teaspoon nutmeg, 2 teaspoons (10 ml) vanilla extract, and a pinch of salt until smooth and well combined.
4. Pour & Soak:
   Pour the egg mixture evenly over the chopped cinnamon rolls, making sure every piece gets a good soak. Gently press down with a spatula to help the custard seep into the nooks and crannies. Let the mixture rest for 5-10 minutes on the counter so the dough absorbs the custard. (This step makes for a softer, more luscious bake!)
5. Bake:
   Place the dish in the center of your preheated oven. Bake for 35-40 minutes or until the top is golden brown, puffed, and a toothpick inserted in the center comes out mostly clean. If the top starts browning too quickly, loosely tent with foil for the last 10 minutes. The bake should be set with a slight jiggle in the middle—that’s what you want!
6. Make Glaze:
   While the bake cools slightly, whisk together the reserved icing packets, 2 oz (56 g) softened cream cheese (if using), and 1-2 tablespoons (15-30 ml) milk until smooth and pourable. Tweak the consistency with more milk or powdered sugar as needed.
7. Finish & Serve:
   Drizzle the warm cinnamon roll bake generously with your sweet vanilla glaze. (I like to zig-zag for that bakery look.) Dust with a little powdered sugar for a snowy effect. Serve warm—right out of the pan, no judgment here!

Prep Notes: If you’re prepping ahead, assemble the bake (steps 1-4), cover, and refrigerate overnight. Just pop it in the oven in the morning—add 5 extra minutes to the bake time. If the center seems a little underdone, let it rest for 5 minutes before slicing. The custard will finish setting as it cools, and you’ll avoid a soggy bottom (trust me, it happens to the best of us!).

Cooking Tips & Techniques

Years of Christmas morning chaos have taught me a few tricks for cinnamon roll bake success. Here’s what I wish I’d known sooner:

• Don’t skip the soak: Letting the chopped cinnamon roll pieces rest in the custard for at least 5-10 minutes before baking ensures every bite is moist and soft, not dry.
• Watch your oven: Every oven is a little different, and this bake can go from golden to overdone in a flash. Start checking at the 35-minute mark. If the top is browning fast, cover loosely with foil.
• Customize your glaze: The glaze is your finishing touch—thick icing will sit on top, while a thinner glaze will seep into every crack. I love a mix: swirl some icing in while the bake is hot, then drizzle more once it cools a bit.
• Test for doneness: A toothpick or knife inserted in the center should come out mostly clean, but slightly custardy. If it’s still wet, bake a few minutes longer. It will set up as it cools.
• Serve hot, but not too hot: The bake tastes best warm, not piping hot, so let it cool for 10 minutes. This keeps the icing from melting off and helps flavors develop.
• Make ahead: If you want to prep the night before, assemble everything except the glaze, cover tightly, and refrigerate. In the morning, bake straight from the fridge, adding 5-8 minutes to the cook time.
• Pan choice matters: Glass and ceramic pans give a softer, more even bake; metal pans make the edges extra crispy (not a bad thing if you like crunch!).

I’ve had my fair share of soggy-bottomed bakes and burnt tops—don’t be afraid to check early or rotate the pan halfway through baking. If you want that perfect bakery look, save a little glaze for drizzling right before serving. It’s little touches like these that make the whole thing feel extra special, with minimal stress. Christmas magic, right?

Variations & Adaptations

This cinnamon roll bake is a blank canvas for all sorts of festive creativity. The base recipe is classic, but you can tweak it a dozen ways to suit your family’s tastes or dietary needs. Here are some of my favorites:

• Gluten-Free: Swap in your favorite gluten-free refrigerated cinnamon rolls (Pillsbury makes a good one), and use a gluten-free flour blend in homemade versions. The rest of the recipe stays the same.
• Nutty Crunch: Sprinkle 1/2 cup (60 g) chopped pecans, walnuts, or even slivered almonds over the top before baking. I’ve done this with maple-glazed pecans—absolute holiday heaven.
• Fruit Swirl: Add 1 cup (140 g) diced apples or frozen berries to the cinnamon roll pieces before pouring on the custard. Apple-cinnamon is especially cozy in the winter months.
• Dairy-Free: Use almond, oat, or coconut milk in place of whole milk and cream, and go with a dairy-free cream cheese for the glaze. Earth Balance and Kite Hill are my go-tos.
• Homemade Dough: If you want to go all out, make your own cinnamon roll dough from scratch and chop it up as directed. It’s a labor of love, but so worth it for special occasions.
• Cooking Methods: This bake can be made in individual ramekins for a fancy brunch, or even in a muffin tin for grab-and-go portions (just reduce the bake time to 18-22 minutes).

My personal favorite? Swapping in a swirl of orange zest to the glaze for a bright, citrusy finish—it tastes like Christmas morning and a bakery treat all at once. Don’t be afraid to experiment. This recipe is forgiving, and half the fun is making it your own!

Serving & Storage Suggestions

I like to serve this cinnamon roll bake fresh and warm, right from the oven. The aroma fills the whole house—it’s practically edible holiday cheer! For a picture-perfect look, drizzle with glaze and sprinkle with a little powdered sugar just before serving.

Serving Tips:

• Best enjoyed warm, but not piping hot. Let it cool for 10 minutes after baking for the best texture and flavor.
• Pair with fresh fruit salad, crispy bacon, or a big pot of coffee or hot cocoa for the ultimate Christmas morning spread.
• If you’re feeling extra, add a dollop of whipped cream or a scoop of vanilla ice cream for dessert-style decadence.

Storage & Reheating:

• Leftovers can be covered and stored in the refrigerator for up to 3 days.
• To reheat, microwave individual portions for 20-30 seconds, or warm the whole pan in a 300°F (150°C) oven for 10-15 minutes.
• This bake freezes well—wrap tightly and freeze for up to 1 month. Thaw overnight and reheat as above. The glaze may absorb, so add a fresh drizzle after reheating if you like.

Honestly, the flavors deepen as it sits—just like cinnamon rolls, day two is often even better. But in my house, we rarely have leftovers!

Nutritional Information & Benefits

A typical serving (1/10th of the bake) delivers approximately:

• Calories: 320
• Fat: 14g
• Carbohydrates: 42g
• Protein: 6g
• Sugar: 24g

This cinnamon roll bake is an indulgent treat, but the eggs provide a bit of protein and staying power. You can lighten it up by using low-fat milk, reducing the sugar, or skipping the extra glaze. For gluten-free and dairy-free needs, the swaps are simple and don’t affect the festive flavor. Potential allergens include wheat, eggs, and dairy—be sure to check your ingredient labels.

In my view, holidays are about joyful traditions and a little bit of sweet indulgence. Enjoy a piece, savor the moment, and know that you’re making memories around the table—one cozy bite at a time.

Conclusion

If you’re searching for that one recipe to make Christmas morning feel extra magical, this Cozy Christmas Morning Cinnamon Roll Bake is it. It’s quick, easy, and fills your home with the scent of cinnamon and holiday cheer. I love how adaptable it is—swap in your favorite nuts or fruit, and make it your own family tradition.

This bake is more than just breakfast; it’s a warm hug on a chilly morning and a guaranteed crowd-pleaser. I hope it brings as much joy to your table as it does to mine. If you try it, leave a comment below, share your own twists, or tag me on social media with your festive creations. Wishing you a sweet, cozy, and delicious Christmas morning—bookmark this recipe, and happy baking!

Frequently Asked Questions

Can I prepare this cinnamon roll bake the night before?

Yes! Assemble everything except the glaze, cover and refrigerate overnight. In the morning, bake straight from the fridge, adding 5-8 minutes to the bake time.

What kind of cinnamon rolls should I use?

Any refrigerated cinnamon roll dough works well. Pillsbury and Annie’s are popular choices, but store brands are fine too.

How do I make this cinnamon roll bake gluten-free?

Just use your favorite gluten-free refrigerated cinnamon rolls and follow the rest of the recipe as written. Most other ingredients are naturally gluten-free.

Can I freeze leftover cinnamon roll bake?

Absolutely. Wrap tightly, freeze for up to a month, and reheat in the oven or microwave. Add a bit of fresh glaze after reheating for best results.

What can I use if I don’t have cream cheese for the glaze?

No worries! The reserved icing from the cinnamon rolls is enough, or you can make a simple glaze with powdered sugar and milk. The bake will still be delicious.

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