Ingredients:

  • 2 tubes (8 rolls each) refrigerated jumbo cinnamon rolls (reserve icing)
  • 1 tbsp unsalted butter (for greasing)
  • 6 large eggs
  • 1 cup whole milk
  • ½ cup heavy cream (double cream)
  • ¼ cup light brown sugar, packed
  • 2 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp fine sea salt
  • All 2 packages reserved cinnamon roll icing
  • 1-2 tbsp whole milk or heavy cream (optional, for thinning glaze)

Instructions:

  1. Prepare the Rolls: Lightly grease a 9x13 inch baking dish with softened butter. Open the cinnamon roll packages, reserving the icing packets for later use.
  2. Slice the Rolls: Slice each cinnamon roll into 6 equal pieces (approximately 96 pieces total). Scatter the sliced cinnamon roll pieces evenly into the prepared baking dish.
  3. Whisk the Custard: In a large mixing bowl, whisk together the 6 large eggs, whole milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, and sea salt until completely combined and the sugar has dissolved.
  4. Pour and Soak: Gently pour the custard mixture evenly over the cinnamon roll pieces in the dish. Gently press down on the rolls to ensure they are fully submerged and coated.
  5. Chill (Crucial Step): Cover the dish tightly with plastic wrap or foil and refrigerate for a minimum of 8 to 12 hours (ideally overnight). This ensures the rolls fully absorb the liquid.
  6. Preheat and Rest: When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 20-30 minutes to take the chill off. Preheat the oven to 175°C (350°F).
  7. Bake Initial Phase: Cover the casserole dish loosely with foil (this prevents the tops of the rolls from burning). Bake for 30 minutes.
  8. Bake Final Phase: Remove the foil and continue baking for an additional 5-10 minutes, or until the casserole is golden brown and the custard is fully set (a knife inserted into the center should come out mostly clean).
  9. Prepare and Apply Glaze: Remove the casserole from the oven and let it rest for 5 minutes. While resting, mix the reserved icing packages with 1-2 tablespoons of milk or cream until a smooth, drizzly consistency is achieved. Drizzle the glaze generously over the warm casserole.
  10. Serve: Slice and serve immediately while hot.