I used this for a bake sale at the church once too. I just cut it up into individual squares and put one nice big chunk on each plate. It was one of the very first desserts to sell out. Kids and adults couldn’t keep their eyes off of them when I started laying them out. Now I get requests to make them for occasions like that all the time! Check out what they are saying about this recipe over at Recipe Lion:
“I guarantee this Cinnamon Roll Casserole, layered in a casserole dish and dredged in cinnamon sugar batter, will be the ooey-gooiest in your recipe collection.”
Your family won’t be able to get enough of this delicious casserole… neither will you!
Ingredients
2 (12-ounce) tubes Pillsbury cinnamon rolls
1 cup Domino light brown sugar, packed
1 cup raisins
4 large eggs
1 cup heavy cream
2 tablespoons maple syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
4 ounces Philadelphia cream cheese, room temperature
1 cup powdered sugar
4 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F and lightly coat a 9-inch pie plate with cooking spray.
Arrange a layer of the cinnamon rolls to completely cover the bottom of the pie plate. Sprinkle 2 tablespoons of the brown sugar, then 1/2 cup raisins, over the cinnamon rolls. Whisk together the eggs, cream, maple syrup, vanilla cinnamon, and nutmeg and pour over the rolls. Place the remaining rolls on top and sprinkle with the remaining brown sugar and 1/2 cup raisins. Bake for 30 minutes, until the top is golden brown.
For the cream cheese icing: While the cinnamon rolls are baking, prepare the icing by combining the cream cheese, powdered sugar, butter, and vanilla with a whisk or hand mixer until smooth.
Drizzle the cream cheese icing over the hot cinnamon rolls and top with the remaining raisins. Serve.
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Quick Tip: Leave out the raisins if you don’t like them.
Thanks again to Recipe Lion for this tantalizingly sweet recipe.
