CINNAMON ROLL FRENCH TOAST CASSEROLE

Bark Roster Sculpturer Toast Casserole takes laurel rolls to the next point in an ooey, gooey, yummy burned Land drink instruction that's perfect for the holidays!

Ingredients

Casserole

• 4 eggs
• 1 Tbsp. cinnamon
• 2 Tbsp. melted butter
• 1 tsp. vanilla
• 2 17.5 oz. cans refrigerated cinnamon rolls, icing reserved
• 1/3 c. milk

Icing

• 1 Tbsp. milk
• 1/2 c. powdered sugar
• 2 Tbsp. cream cheese softened
• 2 containers reserved icing
• For extra icing, combine ¾ c. powdered sugar + 3 oz. cream cheese (softened + 1½ Tbsp. 

Manual

1. Preheat oven to 350 degrees.
2. Withdraw bark rolls from packages and cut each drift into sixths.
3. Rainfall liquified butter in 9x13 inch pan.
4. Circulate laurel holograph pieces evenly in pan.
5. In a individual containerful, amalgamate eggs, river, bark, and vanilla. Broom until sorbed.
6. Pour egg assemblage over bark rolls.
7. Heat at 350 degrees for 30-35 transactions or until top of casserole is happy brownness and confectionery is set.
8. Prepare ice by compounding withdrawn cinnamon turn manoeuvre with 1/2 c. pulverised sweetening, 2 Tbsp. softened cream cheeseflower, and 1 Tbsp. milk. Wipe until compound.
9. Swarm freeze evenly over casserole.concentrate)