This Sinful Cinnamon Roll Bake really is just that devilishly delicious! Slice after slice of tender, cinnamon-swirled pieces are baked in a creamy custard and topped with brown sugar-coated pecans! Then comes the tangy, creamy frosting on top, because cinnamon rolls need frosting! It’s a tried-and-true partnership much like peanut butter and jelly, or slices of Sinful Cinnamon Roll Bake and big smiles!


  • 1 tablespoon salted butter, for greasing the baking dish
  • 3 (12.4-ounce) tubes refrigerated cinnamon roll dough with frosting
  • 4 large eggs
  • 1/2 cup half-and-half
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/3 cup dark brown sugar, packed
  • 1/3 cup pecans, chopped
  • 1/3 cup sour cream


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Using the butter, grease a 9×13-inch baking dish.

Step 3 –Open the tubes of the cinnamon rolls and separate each round of the rolls. Reserve the frosting packets.

Step 4 –Cut each dough round into 4 pieces.

Step 5 –In a large bowl, add the eggs, the half-and-half, the cinnamon, and the salt and whisk to combine.

Step 6 –Add the cinnamon roll pieces to the egg mixture and toss lightly to coat.

Step 7 –Pour the coated cinnamon roll pieces into the prepared baking dish.

Step 8 –In a small bowl, add the brown sugar and the pecans and mix to combine.

Step 9 –Sprinkle the brown sugar-pecan mixture on top of the casserole.

Step 10 –Bake until the casserole is puffed, golden-brown, and cooked through, about 35 minutes.

Step 11 –In a medium bowl, add the sour cream and the reserved frosting and whisk until smooth.

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Step 12 –Let the casserole stand for 10 minutes.

Step 13 –Drizzle the casserole with the frosting mixture.

Step 14 –Serve.