Ingredients
Units
Scale
- 2oz (1/4 Cup) Salted Butter
- 2 Cans of Refrigerated Cinnamon Rolls
- 4 Large Eggs
- 4oz (1/2 Cup) Heavy Cream
- 2 Teaspoons Ground Cinnamon
- 2 Teaspoons Vanilla Extract
- Pinch of Salt
- 66 grams (1/3 Cup) Light Brown Sugar
Instructions
- Preheat the oven to 350F/180C and place butter in a 9"X13" pan. Place the pan in the oven to melt the butter then remove the pan and set aside.
- Open the canned cinnamon rolls and place the icing aside for later use. On a cutting board with a sharp knife or a pair of kitchen scissors cut each of the canned cinnamon rolls into 4 pieces each and place in the buttered pan.
- In a large bowl whisk together the eggs, heavy cream, ground cinnamon, vanilla extract, salt and brown sugar. Whisk well, making sure no trace of egg yolk is left behind.
- Pour evenly over the chopped cinnamon rolls and cover with a kitchen towel to marinate for 10 minutes OR cover with plastic wrap and place in the refrigerator overnight.
- Bake in the prepared oven for 23-28 minutes, or until golden brown and set. Let cool for 10 minutes then drizzle the icing on top. Best served warm, store leftovers in an airtight container in the refrigerator for up to 5 days, we like to reheat in the toaster oven.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Breakfast
- Method: Bake
- Cuisine: american
