There is something pure magic about warm cinnamon rolls, and this easy instant pot cinnamon roll casserole lets you enjoy every bit of that cozy, sweet comfort with almost no effort. Instead of shaping and baking individual rolls, you simply layer store-bought cinnamon rolls with a quick custard, drop the dish into your pressure cooker, and let the Instant Pot do all the work. The result is a warm, gooey, pull-apart casserole that smells like pure happiness and tastes like a hug.
This recipe is perfect for holiday mornings, lazy weekend brunches, or any weekday you want a special treat without the fuss. It is quick, forgiving, and endlessly kid-friendly, which makes it the kind of dish your family will request again and again.
Why You’ll Love This Recipe
The beauty of this casserole is how little it asks of you. There is minimal prep involved, and once everything is layered in the dish, the Instant Pot handles the cooking hands-free. You do not need any baking skills or fussy techniques, because there is no shaping, rolling, or watching the oven required, just layer and go.
It is also a genuine crowd-pleaser. Whether you are feeding a houseful of relatives over the holidays or serving a weekend brunch, this warm, gooey casserole disappears fast. Kids especially love it, and there is a good chance they will come running to the table the moment they catch that cinnamon-sugar aroma.
Best of all, the recipe is wonderfully adaptable. You can keep it classic or stir in extras like raisins, chopped pecans, or chocolate chips to make it your own. It works equally well as a comforting breakfast or an indulgent dessert topped with a scoop of vanilla ice cream, so it earns its place in your rotation year-round.
Ingredients
The backbone of this recipe is 2 cans of your favorite store-bought cinnamon rolls, and yes, you will use the icing that comes with them for the finishing drizzle. These rolls are the foundation of the casserole, providing all that cinnamon-swirled dough without any of the from-scratch work. Cutting them into quarters helps them soak up the custard and bake into a cohesive, pull-apart texture.
To create that custard-like richness, you will whisk together 3 large eggs and ½ cup of milk, with whole milk or half-and-half giving the creamiest results. A teaspoon of vanilla extract and ½ teaspoon of ground cinnamon deepen the flavor and add warmth, while a little butter or cooking spray keeps everything from sticking to the dish. You will also need 1 cup of water for the bottom of the Instant Pot to create the steam that pressure-cooks the casserole.
If you want to add a fun twist, this is the moment to fold in a handful of raisins, chopped pecans, or chocolate chips. These optional mix-ins are an easy way to customize the casserole to your family’s tastes.
Step-by-Step Instructions
Start by lightly greasing a 7-inch round baking dish that fits inside your Instant Pot, using either butter or a quick spray of cooking oil. Then pop open both cans of cinnamon rolls, set the icing aside for later, and cut each roll into quarters. Those bite-sized pieces are what give the finished casserole its lovely pull-apart quality.
In a medium bowl, whisk together the 3 large eggs, ½ cup of milk, 1 teaspoon of vanilla extract, and ½ teaspoon of ground cinnamon until smooth. This simple custard is what binds the casserole together and gives it that soft, tender texture once cooked.
Layer half of the cinnamon roll pieces into your greased dish and pour half of the egg mixture evenly over the top. Add the remaining cinnamon roll pieces, then pour the rest of the egg mixture over everything, making sure all the pieces are well coated. Try not to pack the pieces too tightly, since leaving a little space lets the custard seep through for even cooking.
Cover the dish tightly with aluminum foil to keep excess moisture from the Instant Pot out of your casserole. Pour 1 cup of water into the bottom of the pot, set the trivet in place, and carefully lower the covered dish onto the trivet.
Seal the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes. When the timer beeps, do a Quick Release, then carefully lift out the dish, which will smell absolutely heavenly. Drizzle the reserved icing over the warm casserole and let it cool slightly before serving.
Tips for the Best Instant Pot Cinnamon Roll Casserole
A few small touches make a big difference here. Avoid overcrowding the dish so the custard can work its way between the cinnamon roll pieces, which gives you an evenly cooked, tender casserole rather than dense pockets. For extra glaze, melt a tablespoon of butter and stir in a dash of powdered sugar to drizzle alongside the reserved icing. And if you have leftovers, they reheat beautifully in the microwave for just ten to fifteen seconds, making for an instant breakfast the next morning.
If you love this style of cozy, cinnamon-forward breakfast bake, you will want to try our cinnamon roll French toast bake and our comforting apple cinnamon French toast casserole, both of which capture that same warm, gooey appeal. They make wonderful additions to any holiday brunch spread.
To round out the meal, serve this casserole alongside scrambled eggs and fresh fruit for a complete brunch, or top each slice with vanilla ice cream to turn it into an irresistible dessert.
Kitchen Gear for This Recipe
- Instant Pot Duo 6-Quart
- Tempered Glass Instant Pot Lid
- Steamer Basket & Trivet Set
- Instant-Read Meat Thermometer
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Frequently Asked Questions
Can I make this ahead of time?
Yes. You can assemble the casserole the night before, store it covered in the fridge overnight, and bring it to room temperature before cooking it fresh in the morning.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. They reheat beautifully in the microwave.
Can I freeze it?
Freezing is not recommended, since the custard-soaked texture can change and become watery once thawed.
What size dish do I need?
A 7-inch round baking dish works best, as it fits neatly on the trivet inside a standard Instant Pot with room for steam to circulate.
Can I add mix-ins?
Absolutely. Stir in raisins, chopped pecans, or chocolate chips before cooking for a fun and easy upgrade to the classic version.
This Instant Pot cinnamon roll casserole proves that a truly comforting breakfast does not have to mean a morning full of work, and it is guaranteed to wow your family and friends. For more feel-good inspiration in the kitchen, browse these healthy eating ideas, and do not forget to tag @thekitchensaid on Instagram so we can see how your casserole turns out.
Instant Pot Cinnamon Roll Casserole
American · Breakfast
An easy no-fuss Instant Pot cinnamon roll casserole made from two cans of cinnamon rolls and a simple custard, pressure cooked into a warm, gooey pull-apart breakfast bake.
Ingredients
- 2 cans cinnamon rolls (including icing)
- 3 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Butter or cooking spray for greasing
- 1 cup water
Instructions
- Grease a 7-inch dish and cut the cinnamon rolls into quarters, reserving the icing.
- Whisk eggs, milk, vanilla, and cinnamon together.
- Layer cinnamon roll pieces and egg mixture in two layers, then cover with foil.
- Place on the trivet over 1 cup water and cook on High Pressure for 25 minutes.
- Quick Release, drizzle with reserved icing, and cool slightly before serving.
Nutrition: 320 calories
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