Cinnamon Roll French Toast Casserole (lemontreedwelling)

Casserole

2 17.5 oz cans refrigerated cinnamon rolls, icing reserved
2 T melted butter
4 eggs
1/3 c milk
1 T cinnamon
1 t vanilla

Preheat oven to 350 F. Remove cinnamon rolls from packages and cut each roll into sixths. Drizzle melted butter in 9 x 13″ pan. Spread cinnamon roll pieces evenly in pan. In a separate bowl, combine eggs, milk, cinnamon and vanilla. Whisk until combined. Pour egg mix over cinnamon rolls. Bake for 30 – 35 min or until top of casserole is golden brown and center is set.

Icing

1/2 c powdered sugar
2 containers reserved icing
2 T cream cheese, softened
1 T milk

Combine reserved cinnamon roll icing with powdered sugar, cream cheese and milk. Whisk until smooth. Pour icing evenly over casserole. Note: For extra icing: Combine 3/4 c powdered sugar and 3 oz cream cheese (softened) and 1 1/2 T milk.

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