# What You'll Need:
→ Cinnamon Rolls
01 - 2 cans (16.3 oz each) refrigerated cinnamon rolls with icing
→ Custard
02 - 4 large eggs
03 - 1 cup whole milk
04 - 1/2 cup heavy cream
05 - 2 teaspoons vanilla extract
06 - 1 teaspoon ground cinnamon
07 - 1/4 cup granulated sugar
→ Topping
08 - 2 tablespoons unsalted butter, melted
09 - 1/4 cup pure maple syrup
→ Glaze
10 - Icing reserved from cinnamon roll cans
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Open the cinnamon roll cans and reserve the icing. Cut each cinnamon roll into quarters.
03 - Distribute the cinnamon roll pieces evenly in the prepared baking dish.
04 - In a medium bowl, whisk together eggs, whole milk, heavy cream, vanilla extract, ground cinnamon, and granulated sugar until smooth and combined.
05 - Pour the custard mixture evenly over the cinnamon roll pieces, ensuring complete coverage.
06 - Drizzle the melted unsalted butter and pure maple syrup evenly over the custard-soaked rolls.
07 - Bake for 30 to 35 minutes until puffed, golden brown, and a knife inserted in the center comes out clean.
08 - Remove from oven and cool for 10 minutes. Drizzle reserved icing over the casserole before serving.
