Cinnamon Roll Casserole

5 from 1 vote

This tasty cinnamon roll casserole gives you all the nostalgia of the classic cinnamon roll but takes it up a notch in casserole form!

Prep 15

Cook 25

Total 40

Fat 23

Carbs 39

Protein 8

Yield

2 17.5 oz. tubes Pillsbury cinnamon rolls or any brand or homemade cinnamon rolls
1.5 cups whole milk
2 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
8 oz. cream cheese softened

Preheat the oven to 375℉ and spray a 9x13-inch baking dish with nonstick cooking spray.
Cut each cinnamon roll into fourths. Transfer them to the baking dish. Save the icing for the topping.
In a small bowl, add the whole milk, eggs, vanilla, cinnamon, and nutmeg. Whisk them together and pour them over the cinnamon rolls. Bake for 20-25 minutes, uncovered.
While the casserole is baking, prepare the topping. Add the icing cups and cream cheese into a small bowl. Mix using a hand mixer until well blended. Spread on top of the casserole. Serve immediately.

We used Pillsbury cinnamon rolls, but anything can be substituted. However, it is important to keep the total ounces similar.
If made ahead of time, wait to frost until ready to serve.