# What You'll Need:
→ For the Casserole
01 - 2 cans (16.3 oz each) refrigerated cinnamon rolls with icing
02 - 4 large eggs
03 - 1 cup whole milk
04 - 1/4 cup heavy cream
05 - 2 tablespoons granulated sugar
06 - 2 teaspoons vanilla extract
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
→ For the Topping
09 - 1/4 cup unsalted butter, melted
10 - 1/4 cup packed brown sugar
11 - 1/2 teaspoon ground cinnamon
→ For Serving
12 - Reserved icing from cinnamon rolls
# Steps to Follow:
01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking dish to prevent sticking.
02 - Open packages and set aside icing. With a sharp knife, cut each cinnamon roll into four pieces. Distribute evenly in the greased baking dish.
03 - In a large mixing bowl, thoroughly whisk eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth.
04 - Pour the egg mixture evenly over the cinnamon roll pieces, ensuring all pieces are soaked. Gently press rolls down with a spatula for full absorption.
05 - In a small bowl, combine melted unsalted butter, packed brown sugar, and ground cinnamon. Drizzle mixture evenly over the assembled casserole.
06 - Transfer to your oven and bake for 35 to 40 minutes until golden brown on top and the center is set. Avoid overbaking to maintain a tender texture.
07 - Allow the baked casserole to cool for 10 minutes. Warm reserved icing in the microwave for 10 to 15 seconds, then drizzle generously over the surface.
08 - Cut into portions and serve warm for best flavor and texture.
