Ingredients:

  • 2 cans (12.4 oz each) Refrigerated Cinnamon Rolls
  • 2 tbsp Unsalted butter, melted
  • 4 Large eggs
  • 1/2 cup Heavy cream
  • 1 tsp Pure vanilla extract
  • 1 tsp Ground cinnamon
  • 1/4 tsp Sea salt

Instructions:

  1. Preheat the oven to 180°C (350°F). Note: A steady temp ensures the eggs set without burning the sugar.
  2. Melt the 2 tbsp unsalted butter and pour it into the bottom of your baking dish, tilting to coat.
  3. Open the 2 cans of cinnamon rolls and set the frosting aside. Don't throw the icing away!
  4. Cut each individual roll into 6 equal pieces. Note: Small bites create more surface area for the custard to soak.
  5. Distribute the dough pieces evenly across the buttered baking dish.
  6. Whisk the 4 eggs, 1/2 cup heavy cream, 1 tsp vanilla, 1 tsp cinnamon, and 1/4 tsp salt in a bowl.
  7. Pour the custard mixture over the dough bites until every piece is lightly coated.
  8. Bake for 20 minutes until the tops are golden brown and the custard is set.
  9. Warm the reserved icing in the microwave for 10 seconds until it's pourable.
  10. Drizzle the icing over the hot bake and serve immediately while it's still steaming.