Ingredients:
Casserole
2 17.5 oz. cans refrigerated cinnamon rolls, icing reserved
2 Tbsp. melted butter
4 eggs
1/3 c. milk
1 Tbsp. cinnamon
1 tsp. vanilla
Icing
1/2 c. powdered sugar
2 containers reserved icing
2 Tbsp. cream cheese softened
1 Tbsp. milk
For extra icing, combine ¾ c. powdered sugar + 3 oz. cream cheese (softened + 1½ Tbsp. milk)
Directions:
Preheat oven to 350 degrees.
Remove cinnamon rolls from packages and cut each roll into sixths.
Drizzle melted butter in 9×13 inch pan.
Spread cinnamon roll pieces evenly in pan.
In a separate bowl, combine eggs, milk, cinnamon, and vanilla. Whisk until combined.
Pour egg mixture over cinnamon rolls.
Bake at 350 degrees for 30-35 minutes or until top of casserole is golden brown and center is set.
Prepare icing by combining reserved cinnamon roll icing with 1/2 c. powdered sugar, 2 Tbsp. softened cream cheese, and 1 Tbsp. milk. Whisk until smooth.
Pour icing evenly over casserole.