Ingredients
For the casserole
4 cans refrigerated cinnamon rolls with icing (cut into quarters)
4 large eggs
1 cup whole milk
1 cup heavy cream
3/4 cup granulated sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup melted butter
1 cup chopped nuts (optional, pecans or walnuts)
For the cream cheese glaze
8 oz cream cheese, softened
1/2 cup powdered sugar
1/4 cup milk or heavy cream
1 teaspoon vanilla extract
Preparation
Preheat oven to 180°C (350°F).
Grease a large baking dish generously with butter.
Cut cinnamon rolls into bite-size pieces and spread evenly in the baking dish.
Sprinkle nuts over the rolls if using.
In a large bowl, whisk eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
Pour mixture evenly over cinnamon rolls.
Drizzle melted butter over the top.
Let rest 10 minutes so the rolls absorb the custard.
Bake uncovered for 35 to 40 minutes until puffed, golden, and set in the center.
Glaze
In a bowl, beat cream cheese until smooth.
Add powdered sugar and vanilla and mix well.
Slowly add milk until glaze is thick but pourable.
Pour warm glaze over the hot casserole and spread gently.
Serving
Serve warm.
Pairs well with coffee or tea.
Storage
Refrigerate leftovers up to 4 days.
Reheat in oven or microwave before serving.
Variations
Add apple chunks or raisins for fruit flavor.
Use maple syrup instead of sugar for deeper sweetness.
Top with caramel sauce for extra richness.
Conclusion
This cinnamon roll casserole is soft, creamy inside and golden on top, with rich cream cheese glaze melting into every bite. It is perfect for breakfast, brunch, or dessert and can be made ahead for special mornings.