Ingredients
For the casserole:
- 2 cans refrigerated cinnamon rolls (cut into quarters)
(keep the icing packets!) - 4 large eggs
- ½ cup milk (whole milk is best)
- ½ cup heavy cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ cup brown sugar
- 2 tbsp melted butter
For the glaze (extra creamy):
- Reserved icing packets from cinnamon rolls
- 4 oz (115 g) cream cheese, softened
- 2 tbsp milk or cream
- Optional: ½ tsp vanilla
👩🍳 Instructions (Step-by-Step)
1️⃣ Preheat & prep
- Preheat oven to 350°F (175°C)
- Grease a 9×13 baking dish
2️⃣ Prepare cinnamon rolls
- Cut cinnamon rolls into bite-size pieces
- Spread evenly in the baking dish
3️⃣ Make the custard
In a bowl, whisk together:
- Eggs
- Milk
- Heavy cream
- Vanilla
- Cinnamon
- Brown sugar
- Melted butter
Pour evenly over the cinnamon rolls.
Press gently so all pieces soak up the mixture.
4️⃣ Bake
- Cover loosely with foil
- Bake 25 minutes
- Remove foil and bake 10–15 more minutes
until golden and set in the center
5️⃣ Make the glaze
- In a small bowl, mix:
- Cream cheese
- Reserved icing packets
- Milk
- Vanilla (optional)
- Microwave 15–20 seconds if needed
- Stir until smooth and pourable
6️⃣ Finish
- Pour glaze over the warm casserole
- Let rest 10 minutes before serving