Prepare Salted Caramel: In a saucepan over medium heat, melt Sugar until amber. Carefully whisk in Heavy Cream and Butter. Simmer for 2 minutes, then stir in Sea Salt. Set aside.
Prepare Custard: In a bowl, whisk together all Custard ingredients until well combined.
Soak Cinnamon Roll: Slice the Cinnamon Roll horizontally. Dip both halves into the Custard, ensuring they are fully coated.
Grill the Sandwich: Melt Butter in a non-stick skillet over medium heat. Place the soaked Cinnamon Roll halves in the skillet and grill for 3-4 minutes per side, or until golden brown and cooked through.
Assemble and Drizzle: Place the top half of the Cinnamon Roll onto the bottom half. Drizzle generously with Salted Caramel.
Ingredients
1
11Brioche Cinnamon Roll-high quality
1/2 cup120 mLHeavy Cream
11Large Egg
1 tbsp15 mLVanilla Extract
1 tbsp12 gGranulated Sugar
Pinch1 gNutmeg-freshly grated
1/4 cup60 gGranulated Sugar
2 tbsp30 mLHeavy Cream
1 tbsp15 gButter-unsalted
1/4 tsp1.25 mLSea Salt-flaky
1 tbsp15 mLButter-unsalted
Equipment
Saucepan
Bowl
Whisk
Non-Stick Skillet
Spatula
Instructions
Prepare Salted Caramel: In a saucepan over medium heat, melt Sugar until amber. Carefully whisk in Heavy Cream and Butter. Simmer for 2 minutes, then stir in Sea Salt. Set aside.
Prepare Custard: In a bowl, whisk together all Custard ingredients until well combined.
Soak Cinnamon Roll: Slice the Cinnamon Roll horizontally. Dip both halves into the Custard, ensuring they are fully coated.
Grill the Sandwich: Melt Butter in a non-stick skillet over medium heat. Place the soaked Cinnamon Roll halves in the skillet and grill for 3-4 minutes per side, or until golden brown and cooked through.
Assemble and Drizzle: Place the top half of the Cinnamon Roll onto the bottom half. Drizzle generously with Salted Caramel.
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