Ingredients:

  • 2 cans (12.4 oz each) refrigerated cinnamon roll dough
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1/4 cup maple syrup
  • 2 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, melted
  • Reserved icing containers from dough

Instructions:

  1. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Open cinnamon roll cans, set icing aside, and cut each roll into 6 equal pieces. Distribute pieces evenly in the dish.
  3. In a large bowl, whisk eggs, heavy cream, maple syrup, vanilla, cinnamon, and salt until homogenous.
  4. Pour the custard mixture over the dough pieces and drizzle with melted butter.
  5. Bake for 30–35 minutes until the custard is set and the top is golden brown.
  6. Let rest for 5 minutes, then drizzle with the reserved icing and serve warm.