🍳 Instructions
1️⃣ Prep the rolls
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Open the cinnamon roll cans and cut each roll into quarters.
- Spread the pieces evenly in the baking dish.
2️⃣ Make the custard mixture
- In a bowl, whisk together eggs, heavy cream (or milk), melted butter, cinnamon, vanilla, and brown sugar until smooth.
- Pour the mixture evenly over the cinnamon roll pieces, making sure everything gets coated.
3️⃣ Bake
- Bake uncovered for 25–30 minutes, or until the rolls are golden brown and the center is set.
- If they start browning too quickly, cover loosely with foil halfway through.
4️⃣ Finish with icing
- Remove from the oven and cool for 5–10 minutes.
- Drizzle the included icing packets over the top (or make your own glaze with powdered sugar + milk + vanilla).
🍽️ To Serve
Serve warm with extra syrup or a dusting of powdered sugar. Perfect with coffee, tea, or a glass of cold milk. 🥛☕
💡 Ashley’s Tips
- Add cream cheese icing for a bakery-style finish.
- Mix in diced apples, raisins, or nuts before baking for texture and flavor.
- You can prep it the night before — just cover and refrigerate, then bake in the morning!
Would you like me to share a caramel apple cinnamon roll casserole version next? 🍎🍯 It’s a fall favorite and smells like heaven while baking!
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