Scale

2 cans refrigerated cinnamon rolls (with icing)

4 large eggs

½ cup (120ml) milk

½ cup heavy cream

1 tsp vanilla extract

1 tsp ground cinnamon

2 tbsp melted butter

¼ cup maple syrup (optional, for richer flavor)

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cut cinnamon rolls into quarters and spread evenly in the dish.
In a bowl, whisk eggs, milk, cream, vanilla, cinnamon, melted butter, and maple syrup.
Pour custard mixture evenly over the cinnamon roll pieces.
Let sit for 5–10 minutes to absorb.
Bake for 35–40 minutes until golden brown and set in the center.
Warm the included icing slightly and drizzle over the top before serving.

For extra richness, add 4 oz softened cream cheese to the custard.

Add chopped pecans or walnuts for crunch.

Can be prepared the night before and baked in the morning.

Serve with fresh berries for balance.

Store leftovers in the fridge up to 3 days.