If you’re someone who enjoys a sweet breakfast rather than a savory one, this Weight Watchers Cinnamon Roll Breakfast Casserole is the perfect choice for you.
It’s only 3 WW points per slice, and it serves 9 people! Traditional cinnamon rolls are high in WW points from all the sugar, butter, enriched dough, and icing. But this unique casserole can fix your sweet cravings.
I love making this scrumptious family favorite! It’s always a win in my household, and it goes wonderfully with other breakfast favorites like fresh fruits, yogurt parfaits, scrambled eggs, and sausage. Honestly, there are many foods you can pair with it. Rather than being made with the typical dough, it uses low-point white bread slices rolled with a delicious cinnamon filling.
It’s then baked to golden brown perfection and topped with cheesecake frosting to remind you of a cinnamon bun. And since we’re using pre-made bread, you save so much time since you don’t need to make dough from scratch! Not to mention, you can use your favorite brand of white bread or even whole wheat bread if that’s what you have on hand.
Why You Should Try This Recipe
- The perfect morning treat. Enjoy this yummy breakfast bake with your morning orange juice, coffee, or tea! It’s perfect for those who love sweet treats in the morning. Plus, it is high in fiber and protein.
- Make-ahead meal. You can prep this casserole in advance so that all you have to do in the morning is bake it!
- It has an excellent taste and presentation! This is such an excellent recipe for holidays or special occasions where you may want to serve a nicer brunch. It has such an eye-catching look and tastes incredibly decadent.
Recipe Overview
- Serving Size: 1 slice (146g)
- Number of Servings: 9
- Time to Cook: 45 minutes
- WW Points Per Recipe: 3 WW points per serving, 29 for the entire recipe (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Cinnamon Roll Breakfast Casserole
- 16 slices of your favorite low-point bread (I used Franz Keto)
Custard Mixture
- 1 tsp Vanilla extract
- 4 Eggs
- 1 ¼ cup Fat-free milk
- 3 tbsp Swerve brown sugar replacement
Cinnamon Roll Filling
- ⅓ cup Light butter substitute (I used I Can’t Believe It’s Not Butter! Light)
- 1 cup Brown sugar replacement
- 1.5 tsp Ground cinnamon
Cheesecake Frosting
- 1 cup Nonfat plain Greek yogurt
- 1 small Box Jello sugar-free, low-calorie cheesecake flavor pudding mix
- ½ cup Fat-free milk
- ½ tsp Ground cinnamon
Instructions for making Cinnamon Roll Breakfast Casserole
- As prep, grease an 8 x 8 baking dish. Combine all of the custard ingredients until smooth and set aside. To make the cinnamon roll filling, soften the butter substitute in the microwave and combine it with the 1.5 tsp of cinnamon and ¾ cup of brown sugar replacement.
- Use a rolling pin to roll out the bread slices, so they’re thinner and easier to roll up. Line up rows with three bread slices slightly overlapping each other (refer to images). Work in batches or make all of the rows at once. You’ll be making five rows total and reserving one extra slice for later.
- Spread the cinnamon filling over the flattened bread slices. Start with one row of 3 slices and carefully roll it up as if it is a cinnamon roll.
- Cut it in half widthwise, dunk it in the custard mixture, and place each half facing up in the baking dish. Continue the process until all of the rolls are soaked and assembled in the pan. Pour the extra custard mixture over the rolls, focusing on the corners and sides (so they don’t dry out).
- Allow the casserole to sit in the fridge for 15 minutes minimum while the oven preheats. Preheat the oven to 350F. After the casserole rests, press down the cinnamon buns so there are fewer gaps. Break the extra bread slice into pieces and fill the gaps, soaking them with the custard.
- Bake the casserole, covered with foil, for 20 minutes. Remove the foil and continue to bake for 25-30 minutes, until the custard is set and the top is golden brown.
- Make the frosting by using the recipe as a base. It will be thick. Add more yogurt or more milk depending on if you want it thinner, like icing, or thicker, like frosting. Either pipe it on and reserve some to serve on the side or spread it to cover the entire surface.
Variations and Substitutions
- Cinnamon Roll Casserole with Fruit: Top the cinnamon bake with fresh fruit or put some fruit into the base of the pan before adding the cinnamon roll-ups, allowing the fruit to bake underneath with the casserole. This cinnamon breakfast dish will taste wonderful with strawberries, blackberries, blueberries, or even peaches and apples.
- Other Mix-In Ideas: You can also add some chopped nuts, sprinkling them on top before baking. Consider adding pecans, walnuts, or almonds if you have some extra points to use up.
- Frosting: You can adjust the frosting’s thickness to your liking or even use entirely different icing. A classic powdered sugar icing with milk would taste amazing, drizzled over the top!
- Milk Type: You can use almond milk, oat milk, or even whole milk in the custard base; just keep in mind that you’ll need to adjust the recipe in the WW recipe builder to determine the points amount.
- Brown Sugar vs. Zero-Calorie Replacement: The Swerve helps to keep this recipe low in points. If you opt to use regular brown sugar, it will increase the points to 7 WW points per serving.
Tips and Tricks for Making Cinnamon Roll Breakfast Casserole
- I suggest filling the gaps with pieces of bread from the extra bread slice that you will have after assembling the roll-ups. It can soak up the extra liquid and give the casserole a better presentation overall!
- If you wish, you can double this recipe and make it in a 9 x 13 pan instead!
- To prep the cinnamon roll bake for overnight, I suggest rolling the cinnamon roll-ups and placing them in the baking dish, then covering them and placing them in the fridge. Separately, make the custard batter and the frosting and store them covered so they are ready to go for the next morning.
- Store leftovers in the same baking dish that you baked them in and cover them while storing them in the refrigerator. Reheat the casserole in the microwave or the oven on a lower power or heat.
Related Recipes
Cinnamon French Toast Bubble Up
Holiday French Toast Casserole
Cinnamon Roll Breakfast Casserole
Cinnamon breakfast casserole with a delicious, creamy yogurt frosting for the topping.
Equipment
- 8 x 8 square pan or 9 inch round
Ingredients
- 16 slices Your favorite low-point white bread, I used Franz Keto white
Custard Mixture
- 1 tsp Vanilla extract
- 4 Eggs
- 1 ¼ cup Fat-free milk
- 3 tbsp Swerve brown sugar replacement
Cinnamon Roll Filling
- ⅓ cup Light butter substitute, I used I Can’t Believe It’s Not Butter! Light
- 1 cup Brown sugar replacement
- 1.5 tsp Ground cinnamon
Cheesecake Frosting
- 1 cup Nonfat plain Greek yogurt
- 1 small box Jello sugar-free low-calorie cheesecake flavor pudding mix
- ½ cup Fat-free milk
- ½ tsp Ground cinnamon
Instructions
- As prep, grease an 8 x 8 baking dish (or 9-inch round). Combine all of the custard ingredients until smooth and set aside. To make the cinnamon roll filling, soften the butter substitute in the microwave and combine it with the 1.5 tsp of cinnamon and ¾ cup of brown sugar replacement.
- Use a rolling pin to roll out the bread slices, so they’re thinner and easier to roll up. Line up rows with three bread slices slightly overlapping each other (refer to image). Work in batches or make all of the rows at once. You’ll be making five rows total and reserving one extra slice for later.
- Spread the cinnamon filling over the flattened bread slices. Start with one row of 3 slices and carefully roll it up as if it is a cinnamon roll. Cut it in half widthwise, dunk it in the custard mixture, and place each half facing up in the baking dish. Continue the process until all of the rolls are soaked and assembled in the pan. Pour the extra custard mixture over the rolls, focusing on the corners and sides (so they don’t dry out).
- Allow the casserole to sit in the fridge for 15 minutes minimum while the oven preheats. Preheat the oven to 350F. After the casserole rests, press down the cinnamon buns so there are fewer gaps. Break the extra bread slice into pieces and fill the gaps, soaking them with the custard.
- Bake the casserole, covered with foil, for 20 minutes. Remove the foil and continue to bake for 25-30 minutes, until the custard is set and the top is golden brown.
- Make the frosting by using the recipe as a base. It will be thick. Add more yogurt or more milk depending on if you want it thinner, like icing, or thicker, like frosting and serve it with the casserole.
Notes
3 WW points per serving
Nutrition
Serving: 146gCalories: 124kcalCarbohydrates: 36gProtein: 11gFat: 4.6gSaturated Fat: 0.9gCholesterol: 62mgSodium: 316mgPotassium: 167mgFiber: 16gSugar: 3gCalcium: 150mgIron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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