So, I sliced my sweet rolls horizontally:

In a bowl, I mixed up 4 or 5 eggs, with about a half cup of skim milk and a dash of vanilla and a dash of rum extract. I always whisk it really well. I put a bit of butter in a pan to melt. I dipped the sweet rolls in the mixture and plopped into the pan. I did 4 at a time. The sweet rolls come sort of connected when you get them–you’ll see what I mean when you open yours. So I separated mine into groups of four. You know that episode of Seinfeld, when Elaine just wants to eat muffin tops? I felt the same way about this, except I just wanted the bottoms. The bottoms just cooked up better. The tops, being rounded, were a bit more difficult to cook without squishing. Still, both parts were very yummy! Oh, when I first put each group into the pan, I sprinkled it with a bit of cinnamon & sugar mixture. Cooked both sides on medium heat until browned, and served with syrup. My 5-year-old had seconds and thirds…which means it was good!

Next time, I sort of want to try to make it overnight, as a French toast bake. I have so much trouble making those, so that they aren’t soggy. But I think these sweet rolls are firm enough and dense enough that that may not happen. I’ll keep you posted.

Special thanks to King’s Hawaiian for the rolls to try. I was not compensated for, nor was I asked to do this post. All opinions are my own.