- 1 (7-ounce) can refrigerated cinnamon-raisin rolls*
- 2 large eggs
- 1 1/2 cups milk
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup butter or margarine, melted
- 2 tablespoons honey
How to Make It
Bake rolls according to package directions; cool and crumble. Sprinkle 3 cups crumbs into a lightly greased 1 1/2-quart baking dish.
Combine eggs and milk; stir in sugar and vanilla extract, and pour over crumbs.
Combine butter and honey; pour over crumb mixture.
Bake at 300° for 1 hour or until golden brown.
* 3 cups leftover cinnamon roll or coffee cake crumbs may be substituted.