Cinnamon Roll Casserole
An easy recipe using refrigerated biscuit dough to make a casserole that tastes exactly like a Cinnabon Cinnamon Roll
Ingredients
- 2 16.4 ounce packages of refrigerated biscuit dough
- ½ cup butter melted
- 2 Tablespoons cinnamon
- ¾ cup brown sugar
- 2 eggs
- ⅓ cup milk
- 4 ounces cream cheese
- ¼ cup butter melted
- ⅓ cup milk
- 1 ½ cup powdered sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Cut each biscuit dough piece into 6 pieces.
- Whisk melted butter, cinnamon, and brown sugar. Toss cut up biscuit dough pieces in the mixture and pour coated biscuit pieces into a greased 9x12 pan. Pour any remaining sugar/cinnamon/butter mix over the biscuit pieces.
- Whisk the 2 eggs and ⅓ cup of milk together. Pour over the biscuit pieces in the pan. Stir to coat.
- Bake for 35 minutes.
- To Make Frosting: Whisk together cream cheese, ⅓ cup milk, vanilla, salt, and ¼ cup of melted butter until smooth. Add in powdered sugar and whisk until smooth again. ( SEE NOTE FOR TIP ABOUT FROSTING CONSISTENCY )
- Drizzle frosting on top.
Notes
If you pour the frosting over a hot casserole, it will become more thin from the heat of the casserole. If you make the casserole in advance ( or even if you let it cool for 15 or 20 min ) OR if you will be serving it after it has had a chance to cool, you will need to add at least an additional ¼ cup of milk to get the perfect consistency of frosting.