Ingredients:

  • 2 (12.4 oz) tubes refrigerated Cinnamon Rolls (16 rolls total), icing reserved
  • 1 Tbsp unsalted Butter, softened (for greasing)
  • 6 Large Eggs
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 1/4 cup Granulated Sugar
  • 2 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 4 oz Cream Cheese, softened (for glaze)
  • 1 cup Powdered Sugar (Icing Sugar), sifted (for glaze)
  • 1-2 Tbsp Milk or Heavy Cream (for glaze)
  • 1/2 tsp Vanilla Extract (for glaze)

Instructions:

  1. Prepare the Rolls and Pan: Preheat the oven to 375°F / 190°C. Lightly grease a 9x13 inch baking dish with the softened butter. Open the cinnamon roll tubes, separate the rolls, and cut each roll into 4 equal pieces (quarters). Spread the roll pieces evenly across the bottom of the prepared baking dish.
  2. Whisk the Custard: In a large mixing bowl, whisk the eggs until frothy. Add the milk, heavy cream, sugar, vanilla extract, cinnamon, and salt. Whisk vigorously until the mixture is uniform and the sugar is mostly dissolved.
  3. Assemble and Soak: Pour the custard mixture evenly over the cut cinnamon rolls in the dish. Gently press down on the rolls to submerge them and absorb the liquid. Cover the dish tightly and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours). This soaking step is essential for texture.
  4. Bake the Casserole: Remove the casserole from the refrigerator 15–20 minutes before baking to take the chill off. Place the uncovered dish into the preheated oven. Bake for 35 to 45 minutes, or until the top is deeply golden brown and the custard is set. Remove from the oven and let it cool for 5–10 minutes.
  5. Glaze and Serve (Cream Cheese Glaze Option): To make the glaze, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, vanilla, and milk/cream until a smooth, spreadable consistency is reached. Spoon or drizzle the glaze over the warm casserole. Cut into squares and serve immediately.