Preheat oven to 375F degrees. Spray a 9x13-inch baking spray with nonstick cooking spray. Open cans of cinnamon rolls and cut each roll into quarters. Layer the cinnamon rolls evenly into the baking dish.
Whisk together eggs, heavy whipping cream, ground cinnamon and ground nutmeg together in a medium sized mixing bowl. Pour it evenly over cinnamon rolls in baking dish.
Melt butter and pour it evenly over the mixture in the baking dish.
Cover baking dish with aluminum foil and bake for 25 minutes.
Remove foil and bake for an additional 10 minutes so the tops of the buns start to crisp up and turn golden brown.
Remove from oven and let cool for several minutes before spreading drizzling the reserved icing all over the casserole.
Notes
This casserole dish goes great with various other breakfast recipes, see our top favorites in the post.
We recommend using a glass dish or a white dish to ensure proper even baking time.
Use kitchen scissors or a pizza cutter to easily cut the cinnamon rolls.
Add some yummy texture by using some raisins or chopped nuts.
Store leftovers for up to 3 days at room temperature.
Reheat leftovers in the oven for about 10 minutes, any longer and you risk drying it out.