Ingredients
Method
- Heat the oven to 400°F.
- Lightly coat the bottom of an 8x8 inch baking dish with cooking spray or softened butter.
- Slice each cinnamon roll into four even pieces and arrange them in a single layer in the dish.
- Cover the dish with foil or a clean towel and let the rolls rise for about 1 hour, until they puff up and almost double in size. Set aside.
- In a medium mixing bowl, crack the eggs and add the half and half or milk and vanilla extract.
- Whisk thoroughly until the mixture is smooth and completely incorporated.
- Pour the egg mixture evenly over the risen cinnamon roll pieces.
- Bake for about 30 minutes, until the eggs are set and the top is golden brown. The cinnamon rolls will continue to rise as they bake.
- Let the bake rest for a few minutes before serving.
- Stir the cream cheese icing that came with the cinnamon rolls with a few drops of milk until it drizzles easily, then drizzle it over the top.
Nutrition
Notes
Use whole milk instead of half and half for a lighter custard.
For a deeper vanilla flavor, scrape in a few seeds from a Meyer lemon pod along with the extract.
Don't overwhisk the egg mixture; a few streaks are fine and help the bake stay tender.
Assemble everything the night before, cover, and refrigerate; add 5 minutes to the bake time the next morning.
Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a 350°F oven for 10 minutes.
Drizzle the glaze while the bake is still warm so it melts slightly into the crevices.
If you prefer a more scrambled texture, gently stir the cinnamon roll pieces with a spatula once the eggs start to set, then finish baking.