Healthier Cinnamon Roll Casserole

This cinnamon roll casserole is so easy with store-bought dough and Greek yogurt frosting. The perfect making ahead dish for feeding a crowd.

Sometimes you just want a little treat without all the fuss. This casserole gives you all the cinnamon roll goodness with barely any effort.

Why you’ll love this recipe

• Easy crowd-pleaser: It uses store-bought cinnamon rolls, so you get all the flavour without the extra work.
• Make-ahead friendly: You can prep it the night before and bake it in the morning, which is perfect for holidays, brunches or busy weekends.
• Lighter twist that still tastes amazing: The Greek yogurt keeps it creamy, adds a bit of protein and makes the whole dish feel a little more balanced.

Ingredients and substitutions

• Store-bought cinnamon rolls – I used Pillsbury cinnamon rolls, but any similar brand will work.
• Eggs – Essential. You may be able to use an egg replacer, but I haven’t tested it.
• Milk – Works with whole, reduced-fat, or any nondairy milk like oat, almond, or soy.
• Greek yogurt – Essential for the added protein and consistency, but you can swap with regular yogurt or a dairy-free yogurt alternative.
• Maple syrup – Honey or brown sugar could work.
• Vanilla extract – Almond extract is a good alternative but use less because the flavour is stronger.
• Cinnamon – Pumpkin spice or apple pie spice will also work for a seasonal flavour twist.

For the icing and optional toppings

• Greek yogurt – Essential for the added protein and consistency, but use any yogurt you like.
• Icing that comes with the rolls – You can use it or skip it and make a simple homemade icing with the milk and icing sugar below.
• Milk – Any type works, including nondairy. Add just enough to thin the icing to your liking.
• Icing sugar – Optional for extra sweetness. You can skip it or replace with a little maple syrup or honey, though the texture will be a bit thinner.
• Fruit – Optional to serve with, but fresh blueberries, raspberries and blackberries are delicious!

How to make this cinnamon roll casserole

Step 1: Prepare the cinnamon rolls

Cut each disk or roll into 4 even pieces.

Step 2: Mix the filling

Mix together the eggs, milk, greek yogurt, maple syrup, vanilla and cinnamon.

Step 3: Drench the pieces into the filling

Dump the cinnamon roll pieces into the filling and fold so they’re all covered.

Step 4: Bake it

Pour it all into a baking dish and bake in the oven.

Step 5: Make the icing

Mix together the greek yogurt, icing (it comes with), milk and icing sugar.

Step 6: Finish and serve

Remove from oven, then top with icing and serve with berries.

Frequently asked questions

Can I make this ahead of time?

Absolutely! You can assemble the casserole the night before and keep it in the fridge then bake it in the morning. This would be great for a holiday breakfast or brunch.

What makes this recipe healthier than others?

It’s still an indulgent treat and sometimes we just want that! I’m sneaking in some Greek yogurt for creaminess and a bit of protein so you can enjoy all the cinnamon-roll goodness with a slightly lighter twist.

Can I make these gluten-free?

The Pillsbury cinnamon rolls that I use aren’t gluten-free, but if you can find a similar brand that is, then yes!

What to serve with this cinnamon roll casserole

This is so good as a sweet treat on it’s own or a great addition to your brunch spread. Serve with the following ideas:

• Fresh fruit like blueberries, raspberries and blackberries.
• A simple side salad with a light vinaigrette.
• Eggs – try my cottage cheese scrambled eggs or egg bites.
• Bacon, turkey bacon, or breakfast sausage. My chicken apple sausage is a tasty option.
• Yogurt or even a fruit and granola parfait.
• Your favourite beverage like my iced latte or a warm holiday drink!

Storing and reheating

Storing: Keep leftovers in an airtight container in the fridge for up to 5 days.

Reheating: The oven is best for reheating, but the microwave is also fine if you want it quick.

Freezing: I wouldn’t recommend freezing as it will change the texture of the dough. Baking fresh is best.