Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray. Open the cans of cinnamon rolls and set the icing aside for later. Cut each roll into quarters—don’t worry about perfection; rustic pieces work just fine. Spread the pieces evenly in the prepared dish.

In a large bowl, whisk together the eggs, heavy cream, milk, vanilla extract, cinnamon, nutmeg (if using), and brown sugar until smooth. The brown sugar adds a caramel-like depth, while the spices infuse every bite with cozy flavor. Pour in the melted butter and whisk again to combine.

Pour the custard mixture evenly over the cinnamon roll pieces. Press down gently with a spatula to ensure the rolls soak up the liquid. At this point, you can cover the dish with plastic wrap and refrigerate it overnight for a make-ahead option, or proceed to baking right away.

Bake the casserole in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is set. You’ll know it’s done when a toothpick inserted in the middle comes out clean. The smell of cinnamon and butter will fill your kitchen—it’s heavenly!

While the casserole bakes, prepare the glaze. In a medium bowl, beat the softened cream cheese with powdered sugar, milk, and vanilla extract until smooth and creamy. If it’s too thick, add a splash more milk; if too thin, add a bit more powdered sugar. Set aside.

Once the casserole is out of the oven, let it cool for 5-10 minutes. Drizzle the reserved cinnamon roll icing over the top, followed by the cream cheese glaze. The double drizzle adds layers of sweetness that make this dish irresistible. Serve warm and watch it disappear!