Pillsbury rolls baked until the edges crisp and the centers stay tender, then dressed with a quick custard poured warm over top. The contrast of soft dough and silky sauce makes this a weeknight dinner that feels like a treat.

Serves 2. 25 minutes, 8 at the stove.

About 650 calories a serving, 19 g protein, 74 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 375°F [190°C]. Arrange 4 cinnamon rolls on a small sheet pan, leaving the other 4 for another meal, and bake for 12 to 14 minutes until golden at the edges and just set in the center.13 min
2. While the rolls bake, melt 3 tablespoons butter in a small saucepan over low heat. Whisk 1 egg with 2 tablespoons sugar and a pinch of salt, then slowly pour the mixture into the warm butter, whisking constantly, until it thickens slightly, about 1 minute.
3. Pour in 3/4 cup whole milk very slowly, still whisking over low heat, until the custard is smooth and barely steaming, about 2 minutes more. Do not let it boil. Taste and add a pinch more salt if needed.2 min
4. Pull the hot rolls from the oven and set them on a serving plate. Pour the warm custard sauce over and around the rolls and serve at once.

Note Swap the custard for a quick brown butter drizzle with a little maple syrup if you prefer. Leftover rolls keep in an airtight container for two days and rewarm well in a 300°F [150°C] oven. Serve with coffee or tea, or a glass of cold milk alongside.