Cinnamon Roll Casserole

In a small microwave safe bowl heat your milk until it is warm. Add your instant yeast packet and 1 tbsp granulated sugar. Allow it to sit for 5 to 10 minutes or until your yeast has bloomed. In your stand mixing bowl combine your egg, melted butter, sugar, vanilla and milk mixture. Mix together before adding in your dry ingredients. Using your dough hook mix on medium speed for 5-7 minutes. Once dough is mixed cover with a towel for 1 hour or until doubled in size. Make your custard by combing all ingredients in a small bowl and whisking until combined. Cover with plastic wrap and place in the refrigerator overnight. Once your dough has rested place it on a floured surface and roll it out into a rectangle about 14”x10”. Spread soft butter on top then sprinkle with brown sugar and cinnamon. Roll tightly and cut into 8-10 pieces. Cut each cinnamon roll into 4 pieces. Add to a buttered 9x11 baking dish, cover dough and let it rest in the refrigerator overnight. When you are ready to bake, remove your cinnamon rolls from the refrigerator and allow them to sit at room temperature for 1 hour. Once your rolls are room temperature, Add your custard to the top and Place in the oven on 350F for 45-50 minutes. Remove from oven, ice while hot and enjoy!