Pour this 1 sweet blend over cinnamon roll pieces into a baking dish for a weekend bake that’s wildly satisfying

Preheat your oven to 350°F (175°C). Generously butter a 9×13-inch glass casserole dish, making sure to coat the bottom and sides so the cinnamon rolls don’t stick.
Open the cans of refrigerated cinnamon rolls and set the icing packets aside for later. Cut each cinnamon roll into 4–6 bite-sized pieces and scatter them evenly in the prepared glass baking dish.
In a medium mixing bowl, whisk the eggs until the yolks and whites are fully combined. Add the whole milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, and salt. Whisk until the brown sugar is dissolved and the mixture looks smooth and evenly speckled with cinnamon. This is your one sweet blend.

Slowly pour this sweet blend over the cinnamon roll pieces in the glass casserole dish, making sure to cover all the pieces so they soak up the custard. Gently press down any pieces that sit too high so everything is lightly moistened.
Let the dish rest on the counter for 10–15 minutes to allow the cinnamon roll pieces to start absorbing the sweet mixture. This short soak helps the casserole bake up custardy rather than dry.
Place the dish on the center rack of the preheated oven and bake for 30–40 minutes, or until the top is puffed and golden brown and the custard is set in the center. A knife inserted in the middle should come out mostly clean, with no liquid custard clinging to it.

Remove the casserole from the oven and let it cool for about 10 minutes. While it rests, knead the icing packets briefly with your hands to soften them, then snip the corners and drizzle the icing generously over the warm casserole. If using, sprinkle with purple, green, and gold sanding sugar for a king cake effect.
Serve warm, scooping the casserole into bowls or onto plates so everyone gets a mix of soft, custardy center and golden edges. Store any leftovers covered in the refrigerator for up to 3 days and reheat gently in a low oven or microwave before serving.
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