Ingredients:

  • 2 cans (12.4 oz each) Pillsbury™ refrigerated cinnamon rolls with icing
  • 3 large eggs, room temperature
  • 0.5 cup heavy whipping cream
  • 1 tbsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp sea salt
  • 0.25 cup unsalted butter, melted
  • 2 tbsp light brown sugar, packed

Instructions:

  1. Preheat your oven to 375°F (190°C) and generously 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 containers aside. Use kitchen shears or a knife to cut each individual roll into 4-6 equal-sized pieces.
  3. Distribute the dough pieces evenly across the bottom of the prepared baking dish, ensuring they are spread out and not packed too tightly.
  4. In a medium mixing bowl, whisk together the eggs, heavy cream, vanilla extract, ground cinnamon, and sea salt until the mixture is completely smooth.
  5. Pour the egg and cream custard evenly over the cinnamon roll pieces in the dish.
  6. In a small bowl, whisk the melted butter and light brown sugar together, then drizzle this mixture over the top of the casserole.
  7. Bake on the center rack for 25–30 minutes until the top is deep golden-brown and the center has a slight bounce when pressed.
  8. Remove from the oven and let cool for 5 minutes. Microwave the reserved icing for 10 seconds to soften, then drizzle generously over the warm bake before serving.