Transform store-bought cinnamon rolls into a warm weeknight dinner by cutting them thick and soaking them in egg, then pan-frying until the icing melts into the toast. It's comfort food that tastes homemade and takes less time than ordering out.

Serves 2. 15 minutes, 12 at the stove.

About 210 calories a serving, 7 g protein, 7 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Crack two eggs into a shallow bowl or wide cup and beat them with a pinch of salt until combined. Unwrap the cinnamon rolls and slice each one horizontally into two thick pieces so you have four slices total.
2. Heat 2 tablespoons butter in a large skillet over medium-high heat. When it foams, dip each cinnamon roll slice into the egg mixture on both sides, letting it soak for just a second, then lay it flat in the pan. Cook until the bottom is golden and the icing begins to caramelize, about two to three minutes.3 min
3. Flip each piece and cook the second side until golden, about two minutes more, while the icing on top melts into the bread. Transfer to plates and serve warm.2 min

Note Swap maple syrup for the icing if you prefer, though the packaged icing will caramelize beautifully in the pan. Leftovers keep in an airtight container for one day and can be reheated in a low oven. Serve with sour cream, Greek yogurt, or a scrambled egg on the side to balance the sweetness.