Ingredients:

  • 2 cans (approx. 700g / 25oz) high-quality refrigerated cinnamon roll dough, cut into quarters
  • 3 large eggs
  • 120ml (1/2 cup) unsweetened almond milk
  • 60g (1/4 cup) plain non-fat Greek yogurt
  • 1 tbsp (15ml) pure vanilla extract
  • 1 tsp (5g) ground Saigon cinnamon
  • 1/4 tsp (1.5g) sea salt
  • 30g (1/4 cup) pecans, finely chopped
  • 2 tbsp (25g) coconut sugar
  • 1 tbsp (14g) grass-fed butter, melted
  • Icing containers from the dough cans
  • 60g (1/4 cup) plain Greek yogurt (for glaze)
  • 1 tbsp (15ml) real maple syrup

Instructions:

  1. Grease a 9x13 inch baking dish. Quarter each cinnamon roll from the cans and scatter the pieces evenly across the dish.
  2. In a large mixing bowl, whisk together the eggs, almond milk, 60g of Greek yogurt, vanilla extract, cinnamon, and sea salt until uniform.
  3. Pour the custard mixture over the dough pieces, ensuring every piece is well-saturated.
  4. Cover the dish tightly with foil and refrigerate for at least 8 hours to allow the dough to hydrate.
  5. Preheat oven to 350°F (175°C). Combine chopped pecans, coconut sugar, and melted butter; sprinkle over the bake. Bake for 35 minutes until the center is set and the top is golden brown.
  6. Whisk the reserved icing with the remaining 60g of Greek yogurt and maple syrup. Drizzle over the warm bake before serving.