📋 Instructions

1. 1Heat the oven and pan — Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment. Lightly grease the parchment so the sugar doesn't weld to it.
2. 2Mix the cinnamon filling — Stir the softened 3 tablespoons butter with the brown sugar, cinnamon, and salt until it looks like wet sand. Taste a pinhead of it, it should be warm-spiced, not cloying.
3. 3Roll and slice the spirals — Unroll the crescent dough into a rectangle, press the seams closed, and spread the cinnamon mixture edge to edge, leaving a 1/2-inch border. Roll up tightly from the long side and cut into 8 pieces.
4. 4Bake until puffed — Arrange the rolls cut-side up on the sheet and bake at 375°F (190°C) for 14 to 16 minutes, until puffed and light golden at the edges. They should sound hollow when tapped; cool 10 minutes.
5. 5Whisk the custard — Whisk the eggs, milk, vanilla, and a pinch of salt in a shallow dish until no streaks of egg white remain. Pour it into a pie plate so the rolls can lie flat.
6. 6Soak each roll briefly — Lay a roll in the custard for 20 seconds per side. You want it saturated but not falling apart, if it starts to slump, lift it out immediately.
7. 7Fry in butter — Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Fry 3 rolls at a time for 2 to 3 minutes per side at 300°F to 325°F (150°C to 165°C) surface heat, until deep golden brown and the edges are bubbling. Repeat with the remaining butter and rolls.
8. 8Glaze and serve — Whisk the powdered sugar with milk until pourable, then drizzle over the warm rolls. Serve immediately while the glaze is still glossy and the centers are custardy.