Made with refrigerated cinnamon rolls and a handful of staple ingredients, this puffy cinnamon-swirled beauty will be on the table in less than an hour.
37.2ouncesrefrigerated cinnamon rollsthree 12.4 oz tubes of cinnamon rolls
2/3cupheavy whipping cream
4largeeggs
2teaspoonsvanilla extract
1teaspoonground cinnamon
4Tablespoonsunsalted buttermelted
Instructions
Preheat the oven to 350°F.
Remove cinnamon rolls from the packaging and cut each roll into quarters. Set aside the cups of icing for later.TIP - For cutting the cinnamon rolls into pieces, it's easy to stack several cinnamon rolls and slice through with a sharp knife. You can also use a pizza cutter or kitchen shears.
Sprinkle the cinnamon roll pieces in an even layer into a greased 9x13 baking dish.
In a separate bowl, whisk together cream, eggs, vanilla, and ground cinnamon. Pour the mixture over the cinnamon roll pieces.
Drizzle the melted butter over the other ingredients.
Bake for 35-40 minutes, until the top is golden brown and the center is set.
Remove from oven and top with reserved icing.
Notes
You will need three packages of cinnamon rolls for this recipe. We like to use three of the 12.4-ounce (8-count) Pillsbury cinnamon rolls with icing, but you can use any brand you prefer! Some recipes use two cans of cinnamon rolls but we like the nice thick pieces and the full presentation you get by using 3 cans.
You can substitute the heavy whipping cream with whole milk if needed, the heavy cream simply adds even more richness to the dish.
It's not necessary to let the casserole rest before baking. Check below on how to make this dish ahead of time.