- 1
- 550 mins
Ingredients
- 2 cans (12.4 oz each) Pillsbury™ refrigerated cinnamon rolls with cream cheese icing
- 1 package (8 oz) cream cheese
- 6 eggs
- 1/2 cup sugar
- 2 tablespoons ground cinnamon
- 2 1/4 cups half-and-half
- 1 teaspoon vanilla
Preparation
Step 1
Heat oven to 375°F. Grease 13x9-inch (3-quart) glass baking dish with shortening, or spray with cooking spray.
Cut block of cream cheese into 8 rows by 5 rows to make 40 small squares. Evenly distribute cream cheese squares over roll pieces in baking dish. Layer second half of roll pieces evenly over cream cheese. Set aside.
In large bowl, beat eggs, sugar, cinnamon, half-and-half and vanilla with whisk until well combined. Pour egg mixture evenly over top of casserole. With back of spoon, press mixture down so rolls pieces absorb as much of egg mixture as possible. Cover dish with foil; refrigerate overnight, 6 to 8 hours.
Heat oven to 350°F. Uncover baking dish; bake 35 to 45 minutes or until browned and set.
Place small scoops of icing over warm casserole; let stand until melted. With knife or metal spatula, carefully spread icing over top of casserole. Serve warm.