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This Cinnamon Cream Cheese Casserole is warm and cozy. The perfect recipe for entertaining! It can be made ahead of time and popped in the oven. the-girl-who-ate-everything.com

Cream Cheese Cinnamon Casserole

This Cream Cheese Cinnamon Casserole is a warm and cozy breakfast. The perfect recipe for entertaining! It can be made ahead of time and popped in the oven. It has layers of diced English muffins and cream cheese. It's topped with a brown sugar and cinnamon mixture. You can also use French bread to make this recipe.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Yield 12 servings


  • 6 Thomas English muffins, cut into 1 inch cubes (you can also use 16 ounces of cubed French bread)
  • 1 (8 ounce) package cream cheese, cut into ½ inch cubes
  • 6 eggs, beaten
  • 1 ½ cups milk
  • ½ cup heavy cream
  • ¾ cup sugar
  • 2 tablespoons vanilla

Cinnamon Crumble:

  • ½ cup flour
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup butter, cold
  • (Optional): powdered sugar and cinnamon for topping, maple syrup for drizzling


  1. Spray a 9x13 pan with cooking spray. Place ½ of the English muffin cubes in the 9x13 baking dish. Sprinkle ½ of the cream cheese cubes on top. Layer the remaining muffin cubes on top and sprinkle with the rest of the cream cheese cubes. It won't look like enough to fill the pan but it will.
  2. In a medium bowl, add the eggs, milk, heavy cream, sugar, and vanilla. Whisk together until combined. Pour over the muffin and cream cheese mixture.
  3. Allow mixture to refrigerate for at least 4 hours or overnight. Note- I’ve also baked this without chilling and it’s fine but chilling is best so that the muffins can soak up the liquid.
  4. After the casserole has chilled, preheat oven to 350 degrees. Remove casserole from the fridge while the oven is preheating.
  5. While the oven is preheating, make the Cinnamon Crumble. In a food processor, place the flour, brown sugar, cinnamon, salt, and butter. Process the mixture until it comes together. You can also cut the butter into the mixture with a fork if you don’t have a food processor. The crumble will be the texture of wet sand.
  6. Sprinkle pieces of the crumble evenly all over the top of the casserole.
  7. Bake at 350 degrees for 50-60 minutes or until middle is done. Remove from oven and let cool slightly. Sprinkle with powdered sugar and cinnamon and serve with maple syrup if desired. Refrigerate leftovers and heat up as needed.

Recipe Notes

You can also use one loaf of cubed French bread in place of the muffins in this casserole.