• Preheat oven to 350°F.
• Grease a 9x13-inch baking dish like you mean it—spray, butter, or both.
• Cut each cinnamon roll into quarters and scatter the pieces evenly in the dish.
• Add the cream cheese cubes, tucking them between cinnamon roll pieces so each bite gets a surprise pocket of creamy goodness.
• In a medium bowl, whisk together eggs, cream, brown sugar, vanilla, cinnamon, salt, and melted butter until smooth.
• Pour the custard evenly over the cinnamon rolls. If you’re using pecans, sprinkle them on top.
• Bake uncovered for 35–40 minutes, or until golden brown and the center is just set. (If it jiggles more than you on a Friday night, give it a few more minutes.) It should read 180℉-190℉ when done.

For Overnight Cinnamon Roll Casserole

• Assemble it completely up through step 6 (the point where you’ve poured the custard over and sprinkled pecans).
• Cover tightly with plastic wrap or foil and refrigerate overnight—8 to 12 hours is the sweet spot.
• The next morning, pull it out of the fridge and let it sit on the counter for 20–30 minutes while the oven preheats to 350°F. This takes the chill off and helps it bake evenly.
• Bake as directed, but add about 5 extra minutes to the cook time since it’s starting cold.

Icing

• Warm the reserved icing in the microwave for about 15 seconds until pourable.
• Drizzle it all over the warm casserole, watch it melt into the nooks and crannies, and try not to eat half the pan immediately.

Slow cooker instructions

• Add all the ingredients except the icing to a greased slow cooker.
• Cook on low for 3–4 hours and watch the edges. It should read 180℉-190℉ on an instant read thermometer when done.