Cinnamon Roll Bake with Sweet Cream Custard
If you’ve ever popped open a can of cinnamon rolls on a lazy weekend morning, you already know the magic. But here’s the thing — tossing them straight into the oven as-is is honestly leaving so much on the table. The real move? Cutting those soft, swirly rolls into pieces, arranging them in a baking dish, and drenching the whole thing in a silky sweet cream custard blend before it ever sees the inside of the oven.
The result is something halfway between a cinnamon roll and a bread pudding — gooey in the middle, golden on the edges, and absolutely irresistible on a slow Saturday or Sunday morning. This is the kind of bake that fills the whole house with warmth and makes everyone wander into the kitchen asking what smells so good.
Ingredients
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- 3 large eggs
- 1 cup heavy cream
- 3 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- Reserved icing from the cinnamon roll cans (for drizzling at the end)
Method
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