Ingredients:

  • 1 tube (12.4 oz) refrigerated cinnamon rolls
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 4 tbsp unsalted butter, melted
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 packet cinnamon roll icing

Instructions:

  1. Grease a 9x13 inch baking dish thoroughly with non-stick spray or butter.
  2. Cut each cinnamon roll into quarters and spread the pieces evenly in the baking dish.
  3. Pour the melted butter evenly over the cinnamon roll pieces.
  4. In a large bowl, whisk together the eggs, milk, heavy cream, vanilla, cinnamon, and salt until smooth.
  5. Pour the custard slowly over the rolls and use a spatula to gently press them down, ensuring every piece is saturated.
  6. Optional: Cover and refrigerate overnight to deepen the flavor.
  7. Preheat oven to 350°F (175°C) and bake for 50-60 minutes until edges are deep mahogany brown and the center is firm.
  8. Remove from the oven and let the casserole rest for 5-10 minutes to allow the custard to set.
  9. Prepare the glaze by mixing softened cream cheese, powdered sugar, milk, vanilla, and the included cinnamon roll icing using an electric hand mixer.