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 King Cake Cinnamon Roll Casserole is a festive, “cheat-code” version of the New Orleans classic. By transforming refrigerated dough into a bread pudding-style bake, you get those signature layers of cinnamon and icing without the hours of proofing and kneading. The “sweet blend” custard ensures that every bite is tender, while the Mardi Gras colors—purple (justice), green (faith), and gold (power)—make it the perfect centerpiece for a celebration.

King Cake Cinnamon Roll Casserole

Ingredients for the Base:

Ingredient	Amount
Refrigerated cinnamon roll dough	2 (12/13 oz) cans
Unsalted butter (softened)	2 tablespoons

For the “Sweet Blend” Custard:

Ingredient	Amount
Whole milk	1 cup
Heavy cream	1/2 cup
Brown sugar (packed)	1/3 cup
Eggs	3 large
Vanilla extract	2 teaspoons
Ground cinnamon	1 1/2 teaspoons
Fine sea salt	1/4 teaspoon

For the Finishing Touches:

Ingredient	Amount
Icing packets	Included in cans
Sanding sugar (purple, green, gold)	2/3 tablespoons

How To Make King Cake Cinnamon Roll Casserole:

Step 1: Prep the Dish: Preheat your oven to 350°F. Use the softened butter to generously grease your 9×13-inch glass dish. This not only prevents sticking but adds a nice “browned butter” flavor to the edges of the rolls.

Step 2: Chop the Dough: Open your cinnamon roll cans and set the icing packets aside. Cut each roll into 4/6 bite-sized pieces. Scatter them into the dish, ensuring they are spread out evenly.

Step 3: Whisk the Blend: In a medium bowl, whisk the eggs together. Add the milk, heavy cream, brown sugar, vanilla, cinnamon, and salt. Whisk until the sugar is fully dissolved and the mixture is smooth.

Step 4: The Soak: Pour the custard blend over the dough pieces. Gently press down on any dry-looking pieces to ensure they are submerged.

Tip: Let the dish rest for 10/15 minutes before putting it in the oven. This allows the dough to act like a sponge, drawing the cream into the center for a melt-in-your-mouth texture.

Step 5: Bake to Golden: Bake for 30/40 minutes. The casserole is done when it’s puffed up and golden, and the center no longer jiggles. A knife inserted in the middle should come out clean.

Step 6: Icing and Color: Let the casserole cool for 10 minutes. Drizzle the provided icing generously over the warm surface, then immediately sprinkle with your colorful sanding sugar so it sticks to the wet glaze.

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