Ingredients:

  • 2 cans (12.4 oz each) refrigerated cinnamon roll dough
  • 0.5 cup heavy cream
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 tsp ground cinnamon, divided
  • 0.25 cup unsalted butter, melted
  • 0.25 cup light brown sugar, packed
  • 2 containers included icing from dough cans
  • 1 tbsp whole milk
  • 2 oz cream cheese, softened

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch ceramic or glass baking dish with butter or non-stick spray.
  2. Open the cans of cinnamon rolls and set the icing aside. Use kitchen shears to cut each individual roll into 6 equal pieces. Distribute the pieces evenly in the prepared baking dish.
  3. In a medium bowl, whisk together the heavy cream, eggs, vanilla extract, and 1 teaspoon of ground cinnamon. Pour this mixture evenly over the dough pieces.
  4. In a small bowl, combine the melted butter, brown sugar, and the remaining 0.5 teaspoon of cinnamon. Drizzle this mixture over the top of the casserole.
  5. Bake for 28 to 32 minutes until the top is deep golden brown and the center is set (it should not jiggle when the pan is moved).
  6. While the casserole is still hot, whisk the reserved icing with the milk and softened cream cheese. Pour the glaze over the casserole and let it rest for 5 minutes before serving.