Oreo Cinnamon Roll Casserole

Ingredients:

For the Casserole:

• 1 Can Grand Cinnamon Rolls
• 4 Tbsp Unsalted Melted Butter
• 1/2 Cup Chopped Oreo Cookies
• 4 Tbsp Heavy Cream
• 1 Egg
• 1 Tsp Vanilla Extract
• 4 Tbsp Brown Sugar
• 2 Tbsp Flour
• 2 Tbsp Granulated Sugar
• 2 Tsp Cinnamon

For the Icing:

• Icing that comes with the cinnamon roll can
• 1 Cup Powdered Sugar
• 2 Tbsp Half & Half
• 1/2 Tsp Vanilla
• Crushed Oreos to garnish

Instructions:

1. Prep the Pan: Grease a 10" pie pan or cast iron pan with melted butter or non-stick spray. Preheat oven to 350°F.
2. Make Sugar-Cinnamon Mix: Mix the brown sugar, granulated sugar, and cinnamon. Divide it in half and set one portion aside.
3. Combine Wet Ingredients: In a bowl, combine half of the melted butter, egg, heavy cream, vanilla, half of the sugar-cinnamon mixture, and flour. Mix until smooth.
4. Add Oreos: Stir in 1/2 cup of chopped Oreos into the wet mixture.
5. Prepare Cinnamon Rolls: Cut each cinnamon roll into 4 slices. Add them into the wet mixture and make sure they are fully soaked.
6. Assemble: Transfer the soaked cinnamon rolls to the prepared pan. Combine the remaining melted butter and cinnamon-sugar mixture and pour over the rolls. Top with the remaining chopped Oreos.
7. Bake: Bake for 25-30 minutes or until golden brown and set.
8. Make the Icing: While the casserole cools slightly, combine the icing ingredients and mix until smooth.
9. Finish and Serve: Drizzle the icing over the warm casserole and sprinkle with more crushed Oreos.

Tips:

• Room Temperature Ingredients: Ensure all ingredients are at room temperature for smooth custard consistency.
• Storage: Leftovers can be refrigerated for 3-5 days, covered.