Prep 30 mins
Cook 20 mins
I got this recipe from the cafeteria that serves breakfast and lunch where I work. Chef uses the cinnamon rolls that are left over from the day before. I use the day old rolls that my local grocery store is going to toss out.
- 40 cinnamon rolls (cut up)
- 1 quart heavy cream
- 4 egg yolks
- 1⁄2 cup sugar
- 1⁄2 tablespoon real vanilla
- 1⁄4 cup heavy cream
- 1⁄2 lb powdered sugar (10X)
- Whisk sugar into egg yolks until sugar is dissolved.
- Add vanilla. If using imitation vanilla, use a little more than the 1/2 Tbls.
- Heat heavy cream just until it starts to boil.
- Slowly add egg/sugar mixture into heavy cream.
- Heat on low until thickened. Don't let the egg yolks cook until solid, or you'll have sweetened scrambled eggs.
- Pour mixture over cinnamon rolls. Using your hands, mix GENTLY so you don't break up the rolls too much.
- Pour this mixture into a greased 9x12x6 pan. Cover and bake at 325 for 15 - 20 minutes. Don't let it get dry. Someone suggested using a crock pot. Good idea, keep an eye on it to prevent burning on sides and bottom.
- FOR ICING.
- Mix the 1/4 cup heavy cream with the powdered (10X) sugar. As soon as you take the baked mixture out of the oven, pour icing over the mixture. It should soak in and not be very obvious.
- At this point you can add raisins or chocolate chips if you want.