Cook Time: 20 minutes
Servings: 6
Ingredients
- 6 refrigerated cinnamon rolls (with icing)
- 6 large eggs
- 1 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter
- 1/4 cup powdered sugar (for dusting, optional)
- 1 tablespoon maple syrup (for serving, optional)
- Pinch of salt
Step-by-Step Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Slice each cinnamon roll into 1-inch thick pieces. Arrange evenly in the prepared baking dish.
- In a large bowl, whisk together eggs, milk, vanilla extract, cinnamon, nutmeg, sugar and salt until well combined.
- Pour the egg mixture evenly over the cinnamon roll pieces, ensuring each piece is soaked. Gently press down on the rolls to help them absorb the custard.
- Dot the top with pieces of butter.
- Bake for 18-20 minutes, or until golden brown and the custard is set.
- Let cool slightly before dusting with powdered sugar (if desired).
- Serve immediately with maple syrup, if desired.
Expert Tips for Success
- Don’t oversoak the cinnamon rolls, or they may become mushy.
- Use room temperature eggs and milk for a smoother custard.
- For extra crispiness, broil for the last minute, watching carefully to prevent burning.
- Feel free to add a sprinkle of chopped pecans or walnuts on top before baking.
- Using a whisk ensures there are no lumps in the custard.
- Day-old cinnamon rolls work perfectly for this recipe – they absorb the custard even better!
Frequently Asked Questions
Q: Can I use different types of cinnamon rolls?
A: Yes, you can! Any flavor of refrigerated cinnamon roll will work, like cream cheese or apple cinnamon. Adjust the spices in the custard accordingly.
Q: Can I make this ahead of time?
A: You can assemble the dish and keep it refrigerated (covered) for up to 8 hours before baking. Add a few extra minutes to the baking time if starting from cold.
Q: What is the best way to prevent the bites from becoming soggy?
A: Avoid oversoaking the cinnamon rolls in the custard. Also, ensure your baking dish isn’t overcrowded, allowing for even cooking and crisping.
Why You’ll Love This Recipe:
– It’s a clever way to repurpose store-bought cinnamon rolls into something truly special.
– It’s unbelievably easy to make and requires minimal cleanup.
– The combination of textures – soft, chewy, and crispy – is simply irresistible.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 5-7 minutes, or until warmed through.
