Step 1: Prepare the Cinnamon Rolls

Start by cutting the cinnamon rolls into quarters. You can do this with a knife or simply tear them apart with your hands for a more rustic look. Set aside the icing packet from the rolls as you’ll use it later.

Step 2: Make the Egg Mixture

In a large mixing bowl, whisk together the eggs, milk, heavy cream, vanilla extract, ground cinnamon, nutmeg, and a pinch of salt. This mixture will create the custard-like base for your casserole. Make sure all the ingredients are fully combined.

Step 3: Assemble the Casserole

Grease your 9×13 inch baking dish with butter or cooking spray. Place the quartered cinnamon rolls into the dish, making sure they’re spread out evenly. Once the rolls are arranged, pour the egg mixture over the top, ensuring that all the pieces are soaked. Gently press down to ensure the cinnamon rolls are well-coated.

Step 4: Let it Soak

Cover the casserole with plastic wrap and refrigerate it for at least 30 minutes to allow the cinnamon rolls to soak up the egg mixture. For best results, you can let it soak overnight and bake it in the morning for a hassle-free breakfast.

Step 5: Bake the Casserole

Preheat your oven to 350°F (175°C). Once the casserole has soaked, bake it in the oven for 30-35 minutes or until the top is golden brown and the center is fully set. You can check by inserting a knife in the center – it should come out clean when it’s ready.