Here’s the way I did it:

Old Cinnamon Rolls (4 this time)
Eggs (I went with 4)
Cream (the rest of the cream, but no more than 1 cup)
Milk (enough to make 1 1/2 cup on top of the cream you used)
Cinnamon (add until you think you have enough)
Sugar (almost 1/2 cup)
Vanilla (about a teaspoon)
salt (just a pinch or a few shakes)

Break up the cinnamon rolls into bite-sized chunks and put into a casserole. Mix up the other stuff well and pour over the top. Let sit while you pre-heat your oven to somewhere between 325 and 350. Bake until set. I see most recipes say somewhere between 40 and 55 minutes…

Here’s to hoping they taste great!

<—- Edit for Follow-up —->

Well, after digging potatoes in the garden for 40 minutes, we came into the house to the oven timer just counting down to the end!  I pulled the hot casserole out of the oven, set it down to cool and started mixing up a batch of vanilla glaze.

The results are in!  This is one decadently sweet and rich breakfast, or even quickly assembled dessert.  We’ll be making batches of left-over cinnamon rolls this next weekend!

…. now I wonder, can you turn day old cinnamon roll bread pudding into something else delicious?