Gooey Cinnamon Roll Casserole (9×9, Make-Ahead)

Sticky, pull-apart bliss, 15 minutes to prep tonight, bake golden in 35–40 minutes

Buttery biscuit bites baked in cinnamon-brown sugar syrup with pockets of cream cheese and a warm vanilla drizzle. It slices clean or pulls apart for party nibbling.

Why you’ll love it

• Breakfast For Parties: Crowd-pleasing, finger-friendly, and easy to pass.
• What To Make With Biscuits Breakfast: Uses fridge biscuits—no dough making.
• Make Ahead Sweet Breakfast: Assemble and chill overnight; bake when guests arrive.
• Sunday Brunch Dessert: Bakery-style gooey center with caramelized edges.
• Breakfast Casserole Sweet Easy: 8 ingredients, one bowl, zero fuss.
• 9×9 Breakfast Casserole: Perfect small-pan batch; doubles into 9×13 for parties.

Ingredients (notes only)

Base

• Refrigerated buttermilk biscuits (16–20 oz), quartered—fluff without fuss.
• Cream cheese cubes for gooey pockets (optional but amazing).

Cinnamon syrup

• Brown sugar + melted butter (caramel base), cinnamon, vanilla, pinch of salt.
• Heavy cream (or half-and-half) for plush, gooey texture.

Finish

• Simple vanilla glaze (powdered sugar + milk + vanilla).
• Chopped pecans or toasted walnuts (optional crunch).

Step-by-step

1. Prep: Heat oven to 350°F. Butter a 9×9-inch pan.
2. Biscuit layer: Quarter biscuits. Toss with 2 Tbsp brown sugar + 1 tsp cinnamon. Scatter in pan with cream-cheese cubes tucked between.
3. Make syrup: Whisk ½ cup melted butter, ¾ cup brown sugar, 1 Tbsp cinnamon, 1 tsp vanilla, pinch salt, and ½ cup heavy cream until glossy.
4. Assemble: Pour syrup evenly over biscuits. Tap pan to settle.
5. Bake: 35–40 minutes until puffed, deep golden, and the center is set (≥190°F) but still gooey. Tent with foil last 10 minutes if browning fast.
6. Glaze: Rest 10 minutes. Whisk 1 cup powdered sugar + 1–2 Tbsp milk + ½ tsp vanilla; drizzle generously.
7. Serve: Slice or pull apart warm. Add pecans if using.

Pro tips

• Extra-gooey: Keep cream at ½ cup; for less goo, use ¼ cup.
• Neat slices: Cool 12–15 minutes before cutting; use a serrated knife.
• No cream cheese? Add 2 Tbsp softened butter in tiny dots between layers.
• Double it: Two cans biscuits + 1½× syrup in a 9×13; bake 40–45 min.
• Hold for parties: Keep warm at 200°F loosely covered; glaze right before serving.

Variations (mapped to interests)

• Make Ahead Breakfast Rolls: Add 1 tsp orange zest; chill overnight; bake in the morning.
• Breakfast Party Appetizers: Bake in mini muffin tins (greased) 12–15 minutes; glaze and serve as bites.
• Sunday Brunch Dessert: Add 1 cup blueberries and a pinch of cardamom; top with lemon glaze.
• What To Make With Biscuits Breakfast: Swap biscuits for canned cinnamon rolls (quartered); reduce cinnamon in syrup to 2 tsp.
• Pecan Sticky-Bun Style: Add ½ cup chopped pecans to the bottom of the pan; invert to serve.

How to serve

• Pair with Best Breakfast Sides: crispy bacon or sausage links, fresh fruit, and coffee. Add easy brunch sandwiches (ham & Swiss sliders) for savory balance.

Make ahead & storage

• Overnight: Assemble through Step 4; cover tightly and refrigerate 8–24 hrs. Bake 40–45 min from cold.
• Fridge leftovers: 3–4 days. Reheat covered at 325°F 10–15 min or 20 sec in the microwave.
• Freeze (baked): Wrap slices up to 2 months; reheat covered at 325°F.

FAQs

Can I use homemade biscuit dough?
Yes—use ~18–20 oz dough, cut into 1-inch pieces.

Why is my center doughy?
Underbaked. Continue until center hits ≥190°F and springs back.

Can I reduce sugar?
Yes—drop brown sugar to ½ cup and glaze lightly.

Glaze too thick?
Whisk in milk ½ tsp at a time to loosen.

Simple Nutrition (estimate per serving, 1/9 pan)

Calories 420 • Carbs 52g • Fat 21g • Protein 6g • Sugar 31g • Sodium 520mg

Sarah

Gooey Cinnamon Roll Casserole (9×9, Make-Ahead)

Buttery biscuit pieces baked in cinnamon-brown sugar cream with melty cream-cheese pockets and vanilla glaze. Party-perfect, sliceable, and ready from a 9×9 pan.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 38 minutes mins

Total Time 55 minutes mins

Servings: 9 servings

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

• 1 (16–20 oz) can refrigerated buttermilk biscuits, quartered
• 4 oz cream cheese, cut in ½-inch cubes (optional but recommended)
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar, packed
• 1 tbsp ground cinnamon (2 tsp if using canned cinnamon rolls)
• 1/2 cup heavy cream (or ⅓ cup half-and-half for lighter)
• 1 tsp vanilla extract
• 1 pinch kosher salt
• 1 cup powdered sugar (for glaze)
• 1–2 tbsp milk (for glaze)
• 1/2 tsp vanilla (for glaze)
• 1/2 cup chopped pecans or walnuts (optional)

Equipment

• 9×9-inch baking pan
• mixing bowl
• whisk
• measuring cups and spoons

Method

• Heat oven to 350°F; butter a 9×9 pan.
• Toss biscuit quarters with 2 Tbsp brown sugar + 1 tsp cinnamon. Arrange in pan with cream-cheese cubes tucked between.
• Whisk melted butter, remaining brown sugar, remaining cinnamon, vanilla, salt, and cream. Pour evenly over biscuits.
• Bake 35–40 minutes until puffed, deep golden, and center reads ≥190°F. Tent with foil if top browns early.
• Rest 10 minutes. Whisk glaze smooth; drizzle. Sprinkle nuts if using and serve warm.

Nutrition

Calories: 420kcalCarbohydrates: 52gProtein: 6gFat: 21gSaturated Fat: 12gSodium: 520mgFiber: 1gSugar: 31g

Notes

Overnight method: Assemble through Step 3, cover, and refrigerate; bake 40–45 minutes from cold. Mini bites: Spoon into greased mini muffin tins; bake 12–15 minutes. 9×13 pan: Double the recipe; bake 40–45 minutes. Storage: Refrigerate 3–4 days; reheat covered at 325°F.

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