# What You’ll Need:
→ Cinnamon Rolls
01 - 2 cans (8-count each) refrigerated cinnamon rolls with icing
→ Egg Custard
02 - 4 large eggs
03 - 240 ml whole milk
04 - 60 ml heavy cream
05 - 67 g granulated sugar
06 - 10 ml pure vanilla extract
07 - 2 g ground cinnamon
08 - 1 g salt
→ Topping
09 - 28 g unsalted butter, melted
10 - 60 ml maple syrup
→ Icing
11 - Reserved icing from cinnamon roll cans
# How to Make It:
01 - Preheat oven to 175°C. Grease a 23x33 cm baking dish with butter or nonstick spray.
02 - Cut each cinnamon roll into quarters and distribute evenly in the prepared baking dish.
03 - In a mixing bowl, whisk eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until homogeneous.
04 - Pour the custard mixture evenly over the cinnamon roll pieces, gently pressing them down so they absorb the liquid.
05 - Drizzle melted unsalted butter and maple syrup evenly over the top.
06 - Bake for 30–35 minutes, until puffed, golden, and a knife inserted in the center comes out clean.
07 - Let cool for 5 minutes. Drizzle with reserved icing before serving.
