This casserole has all the delicious flavor of a rich and gooey cinnamon roll with none of the hard work! With just a few simple ingredients you’ll be able to throw together a dish that looks like it took you hours to make (and you don’t need to tell guests that it didn’t).

This was a hit with everyone at Sunday brunch and has been requested every month since then. And I’m certainly not going to say no! If you’ve got brunch plans coming up or simply want to make a special treat for your own family I can’t recommend this dish enough.

 

Ingredients:

Casserole

2 (17.5 oz.) cans refrigerated cinnamon rolls, icing reserved

2 Tbsp. melted butter

4 eggs

⅓ c. milk

1 Tbsp. cinnamon

1 tsp. vanilla

Icing

½ c. powdered sugar

2 containers reserved icing

2 Tbsp. cream cheese, softened

1 Tbsp. milk

 

Directions:

Preheat oven to 350 degrees.

Remove cinnamon rolls from packages and cut each roll into sixths.

Drizzle melted butter in 9×13 inch pan.

Spread cinnamon roll pieces evenly in pan.

In a separate bowl, combine eggs, milk, cinnamon, and vanilla. Whisk until combined.

Pour egg mixture over cinnamon rolls.

Bake at 350 degrees for 30-35 minutes or until top of casserole is golden brown and center is set.

Prepare icing by combining reserved cinnamon roll icing with ½ c. powdered sugar, 2 Tbsp. softened cream cheese, and 1 Tbsp. milk. Whisk until smooth.

Pour icing evenly over casserole.

 

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Quick tip: For a crunchy twist sprinkle ½ cup of toasted pecans on top before baking.

Thanks to Lemon Tree Dwelling for this tasty recipe!