Ingredients:

  • 2 cans (12.4 oz each) canned cinnamon rolls
  • 1/4 cup (57g) unsalted butter, melted
  • 3 large eggs
  • 1/2 cup (120ml) heavy cream or whole milk
  • 1 tsp (2.6g) ground cinnamon
  • 1 tsp (5ml) pure vanilla extract
  • 2 tbsp (30ml) maple syrup
  • 2 containers included icing from cinnamon roll cans
  • 2 tbsp (30g) cream cheese, softened (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C). Generously grease a 9x13 inch baking dish with butter or non-stick spray.
  2. Open the cinnamon roll cans and set the icing aside. Use kitchen shears or a knife to cut each individual roll into 6-8 bite-sized pieces. Distribute the pieces evenly in the prepared baking dish.
  3. In a large mixing bowl, whisk together the eggs, heavy cream, vanilla extract, ground cinnamon, and maple syrup until the mixture is homogenous and slightly frothy.
  4. Pour the custard mixture evenly over the dough pieces, ensuring every piece is coated.
  5. Bake on the center rack for 28–35 minutes until the center no longer jiggles and the edges are deep golden brown.
  6. While hot, whisk the provided icing with optional cream cheese and drizzle over the top. Let rest for 5 minutes before serving.