Ingredients
Scale
2 cans refrigerated cinnamon rolls (with icing)
4 large eggs
1/2 cup heavy cream
1/3 cup maple syrup
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
1/4 cup melted butter
Optional: powdered sugar for garnish
Instructions
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Prep the Rolls: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Cut each cinnamon roll into quarters and spread evenly in the dish.
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Make the Custard: In a bowl, whisk together eggs, heavy cream, maple syrup, cinnamon, vanilla, and melted butter. Pour over the cinnamon roll pieces.
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Bake: Bake for 35–40 minutes, until golden and set.
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Finish: Drizzle with the icing from the cans. Optionally, dust with powdered sugar before serving.