Cinnamon Roll Bake with Sweet Cream Custard Pour
If you’ve ever popped open a can of cinnamon rolls and baked them straight from the tube, you’ve been leaving so much goodness on the table. This cinnamon roll bake takes those humble refrigerated rolls and transforms them into something truly spectacular — a bubbling, golden, pull-apart breakfast casserole drenched in a spiced sweet cream mixture that soaks into every spiral and crevice as it bakes.
Think of it as the lovechild of classic cinnamon rolls and French toast casserole. It comes together in minutes, feeds a crowd, and fills your kitchen with the kind of warm, bakery-worthy aroma that makes weekend mornings feel like a real occasion. Once you try it this way, plain canned cinnamon rolls will never cut it again.
Ingredients
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/3 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- Reserved icing from cinnamon roll cans, for drizzling after baking
Method
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