Ingredients:

  • Non-stick cooking spray or softened butter, for greasing
  • 2 Tubes (12.4 oz / 351g each) Refrigerated Cinnamon Rolls (with icing reserved)
  • 3 large Eggs
  • 1 cup (240 ml) Heavy Cream
  • 1/2 cup (100 g) Light Brown Sugar, packed
  • 1/4 cup (57 g) Unsalted Butter, melted and cooled slightly
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 1/2 teaspoon (2.5 ml) Ground Cinnamon
  • 1/4 teaspoon (1.2 ml) Fine Sea Salt
  • Reserved Icing from the two cinnamon roll tubes
  • 1 Tablespoon (15 ml) Whole Milk or Cream (to thin the glaze)

Instructions:

  1. Preheat oven to 375°F (190°C). Generously grease the 9x13 inch baking dish.
  2. Open the tubes of cinnamon rolls and reserve the icing packets. Using a sharp knife or kitchen shears, cut each roll into 4 equal pieces (quarters).
  3. Scatter the cinnamon roll pieces evenly across the prepared baking dish. They should be snug but not tightly packed.
  4. In a large mixing bowl, whisk the eggs until light and frothy. Add the heavy cream, brown sugar, melted butter, vanilla extract, cinnamon, and salt. Whisk vigorously until the mixture is well combined.
  5. Carefully pour the entire custard mixture evenly over the cinnamon roll pieces in the dish. Gently press the rolls down to ensure they are coated.
  6. Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
  7. Remove the foil. Return the dish to the oven and bake for an additional 10–15 minutes, or until the top is golden brown and the custard is set.
  8. Remove the casserole from the oven and let it rest for 5 minutes while preparing the glaze.
  9. Empty the reserved icing packets into a small bowl. Add 1 tablespoon of milk or cream and whisk until smooth and slightly drizzly.
  10. Drizzle the prepared glaze generously over the warm casserole. Serve immediately while still warm and sticky.