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

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This Sweet Blend King Cake Cinnamon Roll Casserole is a festive, all-in-one treat that turns simple refrigerated cinnamon rolls into a rich, custard-soaked bake. As the dough absorbs a blend of cream, milk, and eggs, it develops a soft, brioche-like texture reminiscent of classic King Cake. Brown sugar and extra cinnamon enhance the warm, spiced flavor, while purple, green, and gold sanding sugar gives it that signature Mardi Gras flair.

Sweet Blend King Cake Cinnamon Roll Casserole

Ingredients:

2 cans (12–13 oz each) refrigerated cinnamon roll dough
1 cup whole milk
1/2 cup heavy cream
3 large eggs
1/3 cup brown sugar (light or dark)
1 1/2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/4 teaspoon fine sea salt
2 tablespoons butter (for greasing)
Icing packets (included with the rolls)

Instructions:

Step 1: Prepare the Base
Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter. Open the cinnamon roll cans (set the icing aside) and cut each roll into 4–6 pieces. Arrange them evenly in the dish.

Step 2: Make the Custard Mixture
In a medium bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, and salt until fully smooth.

Tip: Beat the eggs well before mixing in the other ingredients to ensure a smooth, even custard without streaks.

Step 3: Soak the Dough
Gradually pour the custard over the cinnamon roll pieces. Lightly press down any exposed pieces so they soak up the liquid. Let it rest for 10–15 minutes.

Why this matters: This step allows the dough to absorb the mixture completely, creating a soft, creamy texture instead of a dry bake.

Step 4: Bake
Place the dish in the oven and bake for 30–40 minutes, until the top is puffed and golden.

Check for doneness: Insert a knife into the center—if it comes out clean, it’s done. If the center still looks wet, bake for another 5 minutes.

Step 5: Finish and Serve
Allow the casserole to cool for about 10 minutes. Drizzle the icing over the top, then finish with purple, green, and gold sanding sugar.

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