# 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 - 2 teaspoons pure vanilla extract
06 - 1 teaspoon ground cinnamon
07 - 1/4 cup granulated sugar
08 - 1/4 teaspoon salt
→ Topping
09 - 2 tablespoons unsalted butter, melted
10 - 1/4 cup chopped pecans or walnuts (optional)
→ Glaze
11 - Reserved icing from cinnamon roll cans
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Open cinnamon rolls and set aside the icing. Cut each roll into quarters.
03 - Distribute cinnamon roll quarters evenly in the prepared baking dish.
04 - In a large bowl, whisk eggs, whole milk, heavy cream, vanilla extract, ground cinnamon, sugar, and salt until combined.
05 - Pour custard mixture evenly over cinnamon roll pieces, pressing gently to submerge them.
06 - Drizzle melted butter over the top and sprinkle with chopped nuts if desired.
07 - Bake for 30 to 35 minutes until puffed, golden, and center is set.
08 - Allow to cool slightly. Warm reserved icing for 10 to 15 seconds, then drizzle over casserole before serving.
