Ingredients:

  • 24.8 oz refrigerated cinnamon rolls (2 cans, 12.4 oz each), icing reserved
  • 4 large eggs
  • 0.5 cup heavy cream
  • 1 tsp vanilla paste
  • 1 tsp ground cinnamon
  • 4 oz cream cheese, softened
  • 0.25 cup powdered sugar
  • 1 tbsp milk
  • 2 tbsp unsalted butter, melted
  • 0.25 cup maple syrup

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish. Using kitchen shears, cut each raw cinnamon roll into quarters and scatter them into the dish, leaving small gaps.
  2. In a large mixing bowl, whisk eggs, heavy cream, vanilla, and ground cinnamon until fully combined. Pour the mixture evenly over the cinnamon roll chunks.
  3. In a small bowl, whisk softened cream cheese, powdered sugar, and 1 tablespoon of milk until smooth. Drop small dollops of the cream cheese mixture over the rolls.
  4. Drizzle the melted butter and maple syrup over the top of the casserole.
  5. Bake for 40 minutes until the center is puffed and the edges are deep mahogany brown. Remove from oven and immediately drizzle the reserved icing over the hot casserole.