Cinnamon Roll Casserole Icing (Printable)

Fluffy cinnamon rolls soaked in rich custard, baked and drizzled with luscious vanilla icing.

# Ingredient List:

→ Cinnamon Rolls

01 - 2 cans (16.3 oz each) refrigerated cinnamon rolls with icing

→ Custard

02 - 4 large eggs
03 - 1 cup whole milk
04 - 1/4 cup heavy cream
05 - 1/3 cup granulated sugar
06 - 2 tsp pure vanilla extract
07 - 1 tsp ground cinnamon
08 - 1/4 tsp ground nutmeg
09 - Pinch of salt

→ Topping

10 - Reserved icing from cinnamon roll cans
11 - 2 tbsp unsalted butter, melted

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - Open cinnamon roll cans and reserve the icing. Cut each cinnamon roll into quarters.
03 - Evenly distribute cinnamon roll quarters in the prepared baking dish.
04 - In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
05 - Pour the custard evenly over the cinnamon roll pieces. Gently press down to ensure full absorption.
06 - Drizzle melted butter evenly over the top.
07 - Bake for 30 to 35 minutes until golden and set in the center.
08 - Remove from oven and let cool 5 to 10 minutes. Gently warm reserved icing and drizzle over before serving.

# Expert Tips:

01 -
  • This recipe feels like a warm hug on a lazy weekend morning
  • The ease of using refrigerated cinnamon rolls turns fancy brunch into a quick, joyful experience
02 -
  • Don&t skip letting the casserole cool a bit before icing or the topping will just melt away
  • I once discovered that warming the icing slightly makes it drizzle so much better without clumping
03 -
  • Use full fat dairy for the creamiest custard every time
  • Pressing the rolls into the custard ensures even soaking without turning mushy

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