Ingredients
– 1 can of refrigerated cinnamon rolls (8-count)
– 4 large eggs
– 1/2 cup milk (whole or any preferred alternative)
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/4 teaspoon nutmeg (optional)
– Butter or non-stick spray for the baking dish
– Glaze (from the cinnamon roll can) or a simple icing made from powdered sugar and milk
Equipment Needed
– Baking dish (8×8 or equivalent)
– Mixing bowl
– Whisk
– Knife or kitchen scissors (for cutting cinnamon rolls)
– Measuring cups and spoons
– Optional: muffin tin for individual servings
Step-by-Step Instructions
Let’s get started! First, preheat your oven to 375°F (190°C). While that warms up, I like to grab my mixing bowl and whisk together the eggs, milk, vanilla, cinnamon, and nutmeg (if using). The mix should be light and frothy—just smelling it at this stage gets me so excited for what’s to come! Next, I open the can of cinnamon rolls and cut each roll into quarters. It’s always a bit of a fun moment when that pop from the can happens! Each of these pieces will soak up all that delicious egg mixture, creating tender bites of cinnamon roll goodness. (See the next page below to continue steps…)