Cinnamon Bun Concoction
Two tubes of shop-bought cinnamon rolls, cut into pieces and baked in a maple custard. It comes together in ten minutes and feeds a table.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 8
- Revisions
- 2
Allergens
- Cereals containing gluten
- Eggs
- Milk
Named from the ingredients as written, including those carried in from sub-recipes. This is not a guarantee — check the labels on what you actually buy, and note that a product’s recipe can change.
Ingredients
Method
Heat the oven to 190C/375F. Pour the melted butter over the base of a 23x33cm (9x13in) glass baking dish and tilt it until the bottom is coated.
Cut each cinnamon roll into eight pieces and scatter them evenly over the butter. Set the icing sachets somewhere warm so they pour easily later.
Whisk the eggs, milk, cinnamon and vanilla together in a bowl until no streaks of white remain, then pour the mixture over the rolls.
Pour the maple syrup over the top. Do not stir it in; it should sink through on its own and catch on the base.
Bake for 25 minutes, until the top is deep golden and the centre no longer wobbles like liquid. A knife inserted into the middle should come out clean rather than wet. Because the custard contains six eggs, use this test rather than relying only on the clock.
Drizzle the reserved icing over the bake while it is still hot, allowing it to melt into the top rather than sit on it. Serve warm.