1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray.

2. Open cinnamon roll cans and reserve frosting cups, then cut each roll into 4–6 bite-sized pieces.

3. Scatter the cinnamon roll pieces evenly in the prepared baking dish.

4. In a bowl, whisk together eggs, heavy cream, melted butter, ground cinnamon, and vanilla extract until smooth.

5. Pour the custard mixture over the cinnamon roll pieces and press gently to help absorb the liquid.

6. Let the casserole sit for 5–10 minutes to allow the custard to soak into the rolls.

7. Bake uncovered for 30–35 minutes until the top is golden and set in the center.

8. Test doneness by inserting a knife or toothpick; it should come out with moist crumbs but no raw egg.

9. While still warm, drizzle the reserved frosting over the top to create a gooey finish.

10. Add optional toppings such as chopped pecans, caramel sauce, or fresh fruit before serving.