Description
This cinnamon roll casserole is easy to make with a tube of store-bought cinnamon rolls! It’s topped with homemade cream cheese icing and baked to ooey-gooey, golden brown perfection in under an hour.
Ingredients
For the casserole
- 2 cans (12.4 oz) Pillsbury cinnamon rolls (classic 8 pack)
- 4 tablespoons (56g) Salted or unsalted butter, melted
- 4 Large eggs
- ½ cup (118ml) Heavy whipping cream or half & half
- 1 teaspoon (5g) ground cinnamon
- 1 teaspoon (5ml) pure vanilla extract
- ¼ cup light brown sugar, firmly packed
- 3 tablespoons (45ml) pure maple syrup (not pancake syrup)
For the icing
- 4 ounces (113g) cream cheese, room temperature
- 2 cups (260g) powdered sugar
- 6–8 tablespoons (90-120ml) heavy whipping cream
- ½ teaspoon pure vanilla extract
- Pinch salt
Other
- Nonstick cooking spray
- Optional: ½ cup roughly chopped pecans
Instructions
- Preheat the oven to 350℉. Use a sharp knife or kitchen shears to cut each cinnamon roll into 4 pieces. Save icing in the packaging for another use, if desired.
- Pour the melted butter into the bottom of a 9”x13” baking dish, brush some of the melted butter up the sides of the dish. Add the cinnamon rolls to the melted butter and toss gently to coat, distribute evenly in the dish.
- Whisk the eggs, heavy whipping cream, cinnamon and vanilla together in a large bowl; pour over cinnamon rolls. Sprinkle with the brown sugar (and pecans if using).
- Bake for 20-30 minutes, or until cooked through and golden brown. Remove from oven and immediately drizzle the maple syrup on top.
- Allow the casserole to cool for 10-15 minutes while you make the icing: In a large bowl, beat the cream cheese with a hand mixer until smooth. Add in the powdered sugar, 6 tablespoons heavy cream, vanilla and salt, beat until smooth. Add more heavy cream a tablespoon at a time if you’d like a thinner icing, until you reach your desired consistency. Drizzle some of the icing over the warm casserole and serve immediately with any remaining icing.
Notes
- Storage: Store leftover casserole tightly covered in the fridge for up to three days. This casserole is best served the same day.
- Reheat individual portions for 5-10 seconds in the microwave.
- Leftover icing can be stored in the fridge for a week or so.
- Make-ahead: This casserole can be assembled the night before and stored tightly wrapped in the fridge. Bring to room temperature by letting it sit on the counter for about 30 minutes before baking.
- Can I use Grands cinnamon rolls? Yes. Pillsbury Grands cinnamon rolls would need to be cut into 8 pieces each, add another 2 tablespoons of heavy cream to the custard, and the baking time will be a few minutes longer, so keep an eye on it.
- Frozen cinnamon roll dough can be used, just thaw slightly so it’s safe to cut.
- I prefer real maple syrup, but pancake syrup can be used if that’s what you have on hand.