This casserole captures the spirit of a New Orleans king cake in a simple, weekend‑friendly bake. Instead of braiding dough, you scatter cinnamon roll pieces into a dish and soak them in a custard blend of eggs, milk, cream, vanilla, cinnamon, and brown sugar. The result is a cross between a cinnamon roll, bread pudding, and French toast bake—comforting, satisfying, and perfect for a lazy Sunday brunch or a Mardi Gras breakfast.

Serve warm from the oven with icing drizzled generously over the top so it melts into the crevices. Fresh berries or citrus balance the richness, while hot coffee or strong black tea make natural pairings. For a fuller brunch spread, add scrambled eggs and crisp bacon or sausage so this sweet casserole can shine as the centerpiece.

Sweet Blend King Cake Cinnamon Roll Casserole

Directions

1. Prep oven & dish
   Preheat oven to 350°F (175°C). Generously butter a 9×13‑inch glass casserole dish.
2. Cut rolls
   Open cinnamon roll cans, set icing aside. Cut each roll into 4–6 pieces; scatter evenly in dish.
3. Make custard blend
   Whisk eggs until smooth. Add milk, cream, brown sugar, vanilla, cinnamon, and salt. Whisk until sugar dissolves and mixture is evenly speckled.
4. Soak rolls
   Pour custard over cinnamon roll pieces, pressing down lightly so all are moistened. Let rest 10–15 minutes to absorb.
5. Bake
   Place dish on center rack; bake 30–40 minutes, until puffed, golden, and custard is set. A knife inserted should come out mostly clean.
6. Finish with icing
   Cool 10 minutes. Knead icing packets to soften, snip corners, and drizzle over casserole. Sprinkle with festive sugars if desired.
7. Serve
   Scoop into bowls or plates, ensuring each portion has custardy center and golden edges. Store leftovers covered in the fridge up to 3 days; reheat gently before serving.