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Preheat oven to 375 degrees.
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Spray your pan of choice with a non stick cooking spray.
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Unroll your can of cinnamon rolls and cut each roll into 6 pieces.
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Toss the rolls in the raspberry preserves and then place into your dish.
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In a bowl, whisk together the eggs, creamer, vanilla, and spices until well combined. Pour the mixture over the cinnamon rolls, evenly distributing the mixture.
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Bake for 25 minutes. It will turn a gorgeous rich brown color and fluff up slightly from the eggs.
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If adding a white chocolate drizzle, melt and drizzle onto the top after adding fresh raspberries.