Ingredients:

  • 2 cans (12.4 oz each) Pillsbury cinnamon rolls with included icing
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 2 oz cream cheese, softened
  • 2 tbsp whole milk
  • 1/2 cup powdered sugar

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. Open cinnamon roll cans and set icing aside. Cut each roll into 4-6 bite-sized quarters and distribute evenly in the prepared dish.
  3. In a mixing bowl, whisk together melted butter, eggs, vanilla, cinnamon, and nutmeg. Gradually whisk in the heavy cream until frothy.
  4. Pour the custard mixture evenly over the dough pieces, ensuring full coverage.
  5. Bake for 28-32 minutes until the casserole is puffed and golden brown, with a slight jiggle in the center.
  6. Whisk the reserved icing with softened cream cheese, milk, and powdered sugar. Spread half over the hot casserole immediately, then add the remaining glaze after 5 minutes.