Ingredients:

  • 2 cans (12.4 oz / 350 g each) refrigerated cinnamon rolls with icing
  • ½ cup (113 g) unsalted butter, melted
  • ½ cup (60 g) brown sugar, packed
  • 3 large eggs
  • 1 cup (240 ml) heavy cream
  • 1 tsp (5 ml) vanilla extract
  • ½ tsp (2 g) ground cinnamon

Instructions:

  1. Preheat the oven to 180°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish. Cut each cinnamon roll into quarters and spread them evenly across the bottom of the dish. Drizzle the melted butter over the dough and sprinkle with the brown sugar.
  2. In a large bowl, whisk the eggs, heavy cream, vanilla and cinnamon until completely smooth and pale yellow. Pour the custard slowly over the dough, coating every piece. Press the dough down gently with a spatula so it absorbs the liquid.
  3. Place the dish on the center rack and bake for 25 to 30 minutes, until the edges are mahogany-colored, the center has a slight springy resistance when pressed, and an instant-read thermometer in the center reads 71°C (160°F).
  4. Remove from the oven and rest for 5 minutes. While still warm, drizzle the icing from the cans over the top. Cut into 8 squares and serve.