# What You’ll Need:
→ Bread Base
01 - 6 leftover cinnamon rolls (about 6 cups), cut into 2.5 cm cubes
→ Custard
02 - 4 large eggs
03 - 480 ml whole milk
04 - 240 ml heavy cream
05 - 100 g granulated sugar
06 - 2 teaspoons vanilla extract
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
→ Glaze
09 - 120 g powdered sugar
10 - 30–45 ml milk
11 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 175°C. Grease a 22x33 cm baking dish.
02 - Evenly arrange the cinnamon roll cubes in the prepared baking dish.
03 - In a large mixing bowl, whisk eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined.
04 - Pour the custard evenly over the cinnamon roll pieces, gently pressing to submerge and soak the bread.
05 - Allow the mixture to stand for 10 minutes so the rolls absorb the custard.
06 - Bake for 35–40 minutes, or until the center is set and the surface is golden brown.
07 - While baking, combine powdered sugar, milk, and vanilla extract in a bowl. Whisk until smooth and pourable.
08 - Remove from oven and let cool for 10 minutes. Drizzle with glaze before serving.
