Soft cinnamon rolls meet classic French toast for a sweet, comforting breakfast delight, topped with creamy icing.
# Components:
→ Casserole Components
01 - 2 cans (16.3 oz each) refrigerated cinnamon rolls with icing
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 teaspoon salt
→ Topping Mixture
08 - 1/4 cup unsalted butter, melted
09 - 1/2 cup light brown sugar, packed
10 - 1 teaspoon ground cinnamon
→ Garnish Suggestions
11 - Icing from cinnamon roll cans
12 - Optional: fresh berries
13 - Optional: powdered sugar
# Directions:
01 - Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
02 - Open the cinnamon roll cans and set the icing aside. Cut each cinnamon roll into quarters. Arrange the pieces evenly in the prepared baking dish.
03 - In a large bowl, whisk together eggs, milk, heavy cream, vanilla extract, 1 teaspoon cinnamon, and salt until fully combined.
04 - Pour the egg mixture evenly over the cinnamon roll pieces in the dish.
05 - In a separate bowl, mix melted butter, brown sugar, and 1 teaspoon cinnamon. Drizzle this mixture evenly over the casserole.
06 - Bake for 35–40 minutes, or until the top is golden and the center is set. If the top browns too quickly, cover loosely with foil.
07 - Let cool for 10 minutes. Warm the reserved icing in the microwave for 10–15 seconds, then drizzle over the casserole.
08 - Serve warm, optionally topped with fresh berries or a dusting of powdered sugar.
