Cinnamon Roll Casserole

INGREDIENTS: Casserole:

• 2 large 17.5 ounce cans refrigerated cinnamon rolls, icing reserved

• 2 Tablespoons melted butter

• 4 eggs

• 1/3 cup milk

• 1 Tablespoon cinnamon

• 1 teaspoon vanilla extract **The only cinnamon rolls I could find at my store was 12.4oz so I used 3 eggs and 1/4 cup of milk instead (everything else the same).

  
  

  Icing:

• 1/2 cup powdered sugar

• 2 containers reserved cinnamon roll icing

• 2 Tablespoons cream cheese softened

• 1 Tablespoon milk

INSTRUCTIONS:

• 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 1/2 c. powdered sugar, 2 Tbsp. softened cream cheese, and 1 Tbsp. milk. Whisk until smooth.

• Pour icing evenly over casserole.
  

  

  Credit to: Cinnamon Roll French Toast Casserole – Lemon Tree Dwelling