Ingredients
Method
Assembly & Baking Walkthrough
- Prep the Oven & Dish: Preheat oven to 375°F (190°C). Pour melted butter evenly into the bottom of a 9x13-inch ceramic or glass baking dish, swirling to coat the bottom and sides thoroughly.
- Cut the Dough: Open both cans of cinnamon rolls and set aside the icing containers for later. Cut each raw cinnamon roll into 6 equal triangular bite-sized pieces using a sharp knife or kitchen shears.
- Arrange in Dish: Scatter the cut cinnamon roll pieces evenly across the buttered baking dish in a single, loose layer so the custard can seep into every crevice.
- Whisk the Custard: In a medium mixing bowl, whisk together the eggs, heavy cream, maple syrup, vanilla extract, ground cinnamon, nutmeg, and kosher salt until smoothly blended and aerated.
- Pour Custard Evenly: Slowly pour the spiced custard mixture over the cut cinnamon roll pieces, ensuring every piece gets moistened. Let sit for 5 minutes (or cover and chill overnight!) so the dough absorbs the custard.
- Bake to Golden Perfection: Bake uncovered at 375°F for 30 to 35 minutes, or until the top is puffed, golden brown, and the custard center is just set (a knife inserted into the center comes out clean).
- Glaze & Serve: While warm, microwave the reserved icing mixed with 2 oz softened cream cheese and 1 tbsp milk for 15 seconds until smooth and pourable. Drizzle generously over the hot casserole. Serve warm with fresh berries and maple syrup!