Cranberry Cinnamon Roll Casserole

Cranberry cinnamon roll casserole is an easy festive fall breakfast or brunch dish that’s ready in just 30 minutes thanks to a can of refrigerated cinnamon rolls.

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Like many recipes, this cranberry cinnamon roll casserole is not 100% my creation. I am often inspired by various recipes from cookbooks, other recipe bloggers, social media, or trying to recreate something I had at a restaurant. This one falls into the social media category.

I had two versions of a similar recipe saved, one using peach pie filling and another with fresh blueberries, and I thought to myself why not fresh cranberries for the fall? I modified the filling and topping a little bit based on my own experience making similar things but obviously kept the can of refrigerated cinnamon rolls on the ingredient list.

Could you make cranberry cinnamon roll casserole with homemade cinnamon rolls? Sure, homemade will almost always taste best. But the point I was going for with this recipe was the speed at which it comes together. No planning ahead of time necessary beyond ensuring you have the ingredients on hand.

Technically you could use any fruit you desire. Heck maybe you don’t want any fruit in it. Add some chocolate or nuts instead. All you technically need to make this cranberry cinnamon roll casserole is a refrigerated can of cinnamon rolls, fresh cranberries, and heavy cream. Skip the crumbly topping if you don’t want to be bothered and just stick to the icing. It’s an easily adaptable recipe which is one of my favorite types of recipe.

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CRANBERRY CINNAMON ROLL CASSEROLE

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Yield: 6 Servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

TOPPING

• 6 Tbsp unsalted butter, melted
• 1/2 cup all-purpose flour
• 3/4 cup brown sugar
• 1-1/2 tsp ground cinnamon
• 1/2 tsp salt

FILLING

• 1 can (12.4 oz.*) cinnamon rolls, quartered (icing reserved for topping)
• 1/4 cup heavy cream or milk
• 1 cup fresh cranberries

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 9-inch pie pan; set aside.
2. To make the topping, in a medium bowl blend together the butter, flour, brown sugar, cinnamon, and salt. Set aside.
3. In the prepared pie pan, evenly spread the quartered cinnamon rolls. Drizzle with heavy cream and evenly distribute cranberries over the top. Crumble the topping over the top.
4. Place is preheated oven for 20 minutes or until golden brown on top and bubbling. Immediately top with icing from the can of cinnamon rolls and serve.

Notes

*Not the grands, the one with 8 rolls.

Source: Adapted from Taste with Nikki.