Ingredients:

  • 2 cans (13.9 oz each) pre-made cinnamon rolls (Pillsbury recommended)
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter (melted)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup brown sugar (for streusel)
  • 4 tablespoons cold diced butter (for streusel)
  • 1 icing packet (from the cans)

Instructions:

  1. Preheat your oven to 375°F (190°C). Melt the butter and absolutely saturate your 9x13 inch dish. This step prevents sticking.
  2. Open the cans and save the icing packets. Using a knife or scissors, slice each roll into 4–6 equal pieces. Toss the pieces randomly into the prepared dish.
  3. In a bowl, whisk your eggs until frothy. Then, add the heavy cream, granulated sugar, vanilla, cinnamon, and salt. Whisk until there are no streaks of egg white left.
  4. Pour the custard evenly over the cut cinnamon roll pieces. Take 5 minutes (no longer than 10 minutes) to let the dough absorb the soak.
  5. If using the streusel, quickly combine the flour, brown sugar, and cold diced butter using your fingers until the mixture looks like coarse sand. Sprinkle this over the rolls.
  6. Bake for 30–35 minutes. The casserole is done when the top is golden brown and the center doesn't jiggle when tapped. The internal temperature should hit 200°F (93°C).
  7. Let the casserole rest for 5–10 minutes. Microwave the icing packet for 5 seconds if needed until it is thick but pourable. Drizzle heavily and serve immediately.