Ingredients
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)
Method
Sources
📖
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Small sago pearls — coconut sago pudding, tong sui, bubble tea
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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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.