Ingredients

Cinnamon Roll Mixture

2 cans Pillsbury refrigedrated cinnamon rolls with cream cheese icing
1 package (8 oz) cream cheese, very softened
2 tbsp sugar
1 tbsp milk

Egg Mixture

2 1/4 cups half and half
6 eggs
1/2 cup sugar
1 tbsp ground cinnamon
1 tsp vanilla

Directions

Day 1

Step 1

• Preheat oven to 375°.
• Spray 13x9 glass pan with cooking spray.
• Arrange all rolls evenly and bake 13 to 17 minutes until golden brown
• Cool for 10 minutes, then transfer to a rack to completely cool.

Step 2

• Cut each roll into 9 pieces, cutting lengthwise into 3 pieces and then cutting each piece into thirds.
• Place about half of the pieces to evenly cover the bottom of the baking sheet.

Step 3

• Combine creame cheese, 2 tbsp of sugar, and milk.
• Spoon dollops of cream cheese mixture over roll pieces in baking dish.
• Layer with remaining roll pieces.

Step 4

• Beat egg mixture with whisk until blended.
• Pour evenly over the top of the cinnamon rolls.
• With the back of the spoon, gently press roll pieces into egg mixture.
• Cover with foil and refrigerate over night.

Day 2

Step 1

• Preheat oven to 350°.
• Uncoveder; bake 35 to 45 minutes or until browned and set in center.
• Spoon icing over warm casserole.