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frontal close up view of a slice of cinnamon roll casserole on a white plate with a fork

Easy Cinnamon Roll Casserole

Warm, gooey, and packed with cinnamon-sugar goodness, this cinnamon roll casserole is the ultimate comfort food. Made with frozen bread dough and a creamy vanilla pudding layer, it’s an easy, crowd-pleasing treat for breakfast, brunch, or dessert!
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Prep Time 20 minutes
Cook Time 45 minutes
Rising 4 hours
Total Time 5 hours 5 minutes
Course Breakfast
Cuisine American
Servings 12 servings

Ingredients
  

  • 2 loaves frozen white bread dough thawed (e.g., Rhodes)
  • 1/2 cup sugar
  • 1/2 cup salted butter melted
  • 2 tablespoons milk
  • 1 package cook-and-serve vanilla pudding mix

Cinnamon sugar mixture

  • 1/2 cup sugar
  • 1 tablespoon ground cinnamon

Frosting

  • 1 1/2 cups powdered sugar
  • 1/4 cup salted butter melted
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk

Instructions
 

  • Prep: Grease a 9x13 baking dish. Mix sugar and cinnamon for cinnamon sugar mixture.
  • Prepare dough: Cut first loaf of thawed bread dough into 1-2” pieces. Coat pieces in cinnamon sugar mixture and place in pan.
  • Add pudding layer: Mix sugar, melted butter, pudding mix, and milk. Pour evenly over dough pieces in pan.
  • Repeat with second loaf: Cut, coat, and layer the second loaf of dough on top.
  • Let rise: Cover loosely with plastic wrap and let rise for 3-4 hours, until dough reaches top of pan.
  • Bake: Preheat oven to 350°F. Cover loosely with foil and bake for 45 minutes (do not cover tightly, or foil will smush dough). Remove foil for last 3 minutes for a golden top.
  • Cool and frost: Let cool for 10 minutes on counter. Mix frosting ingredients and spread over casserole. Slice, serve, and enjoy!

Notes

  • Ingredient tip: Use cook-and-serve vanilla pudding (not instant) for the best texture. Thaw frozen bread dough in the fridge overnight for easy prep.
  • Storage: Store leftovers in the fridge for up to 3 days. Reheat in the microwave for 15-20 seconds or in the oven at 325°F for 10-15 minutes.
  • Make ahead: Assemble the casserole the night before, refrigerate, and let rise for 2 hours before baking. Or bake and frost it the day before, then reheat individual slices.
  • Recipe tip: For even baking, loosely cover with foil. If using a metal pan, reduce baking time by 10-15 minutes.